Yield: 1 Servings
I just got a new book called Substituting Ingredients - An A to Z Kitchen Reference by Becky Sue Epstein and Hilary Dole Klein.
So putting it to use I thought I would check out this sub for you...
Heavy or Whipping Cream:
1 c = 2 Cups whipped
Cream, Light (or Half and Half), 1 C = ½ C heavy cream plus ½ C milk = ⅞ C milk plus 3 T butter or margarine = ½ C evaporated milk plus ½ C milk Cream, Whipped, sweetened, 1 C
= 1 (4 oz) package frozen whipped cream topping = 1 envelope whipped topping mix, prepared as directed = 1 mashed banana beaten with 1 stiffly beaten egg white plus 1 tsp sugar = 1 C nonfat fry milk powder whipped with 1 C ice water and sweetened to taste (this is for low-calorie desserts and drinks; it will not hold firm) = ice-cold evaporated milk, plus 2 tsp sugar, whipped (use immediately) Hints for Successful Substituting Dairy Products: Except when needed for whipping, heavy cream and light cream can be used interchangeably. Yogurt or sour cream can be used for a tangier taste or a different fat content, although it's generally not a good idea to boil yogurt or sour cream because they can separate. Posted to Digest eat-lf.v097.n061 by Reggie Dwork <reggie@...> on Mar 04, 1997