Can i substitute milk for heavy cream in an alredo sauce?!


Question:

Can i substitute milk for heavy cream in an alredo sauce?

Whole or 1%

I have half and half but not enough. should i use as much half n half as i can and the rest milk...?!

Additional Details

3 weeks ago
okay... you said thicken it... with what ?!


Answers:
3 weeks ago
okay... you said thicken it... with what ?!

I'd do it. Just use the same amount of half and half. It wont be as rich...but it might even be better. :)

Should be fine. You may have to thicken it a lil, but it should turn out ok.

you can substitute but it doesn't make a thick sauce and just doesn't have the oomph you get by using reg. cream. I have come to the conclusion when I make it that I either do it all the way or not at all, in other words, have the ingredients required. Happy cooking!

Why not? It will be a lighter version, but be VERY CAREFUL to not boil it, or it will curdle. Heavy cream does not curdle, which is why it is good to use in recipes this alfredo.

Use whole milk, but for a cream substitute add butter:
3/4 cup milk plus 1/3 cup butter or margarine (for use in cooking and baking)
http://www.recipegoldmine.com/kitchart/k...

sour cream (french use it alot is good substitute ) - but if you must use milk use it sparingly otherwise you will have zuppa di fettucine

Use Half and Half. Straight milk would be too runny.

I wouldn't if I were you but if you have to do it I would use 2% or D. A way to thicken it is to use about an ounce of cream cheese ( very soft before you add it or it can lead to a lumpy sauce) if you have some. Good luck

Thicken with a bit of flour or cornstarch. Add the flour to your butter and cook for a few minutes before adding the cold milk, or if you have already added the milk, make a paste with flour and milk and add to the rest of your milk,, it will thicken as you heat it up. Be carefull for lumps.

You can thicken it with corn starch - and it won't affect the taste much, but if you use flour to thicken it - the taste will be affected - not in a bad way just different that what you might expect. Adding butter as one person suggested will help some, but not alot. Now - If you have evaporated milk - that will work best. measure your half and half, then make up the difference in what you need with equal parts of the evaporated milk and regular milk. You might still need a thickening agent - but probably not as much. This will still taste more milky than a regular alfredo - but it will work.

Thicken it with a roux, melt 1 Tblsp of butter or margarine over medium heat whisk in the same amt of flour, whisk until the flour is cooked. Then add a small amount of the liquid and whisk until there are no lumps, whisk in the rest of the liquid. I have made a white sauce with all milk, it is not as rich but it has a lot less calories and fat.

GOOD TIP!!!!!PLEASE READ!!!

you can sub milk for heavy cream, but use 2 tblsp cream cheese along side of it. this will ensure a thick creamy alfredo sauce




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