Can i use half & half instead of heavy cream when beating?!


Question:

Can i use half & half instead of heavy cream when beating?

Additional Details

1 month ago
I need to beat heavy cream for a pie, can I use half and half instead. Will it beat


Answers:
1 month ago
I need to beat heavy cream for a pie, can I use half and half instead. Will it beat

If you beat fast enough, you can work skim milk into a foam. 1/2 and 1/2 replaces heavy cream in most cooking recipes. The Bakers, however, are working up little dough balls to throw at me right now.

what kind of beating are we talking about here lol, seriously i am confused about this question

Yes, it will take you longer to obtain the peaks in as the whipped cream would and it will taste different but it will have less fat.

Beating what? Are you making eggs? Whipped cream? Or beating o**? You really need to clarify here.

yes u can beat ur cream in parts

Can you? Yes.

Should you? No.

It will beat, but for the results that you need, heavy cream is an absolute must.

You can, but the end product isn't the same. Heavy cream was created for beating, whipping cream.

If you are going to use it in a recipe like mousse, half and half would be all right, but I would recommend the use of an electric mixer to get the job done,

It would be more effective if you are whipping with a blender or mixer, as you will need more air to whip half and half. A dash of cream of Tartar might help stabilize it.

It's easier to use the heavy cream if you need to make it into whipped cream - as an extra hint make sure that your bowl is cold and the cream is cold before you start whipping the cream as this will cause it to form peaks faster and make your job easier. I have never been successful at using anything other than heavy cream to do a whipped cream.

no beer and moon pie hoe

1/2&1/2 has much less butterfat than heavy cream. the butterfat is the stablizing agent in dairy products. next time your at the market, compare the sell by dates in the dairy section. start with skim milk and go up the ladder. the less butterfat, the shorter shelf life. i've seen gadgets that claim they can whip skim milk, but they never show the whipped product afterwards. spend the extra couple cents, don't think about the extra calories and enjoy real whipped cream. p.s. if you add good chocolate syrup while whipping, you have cheaters chocolate mousse.

Depends on what you are making.

It is probably always better to use heavy cream if you can when a recipe calls for it, but if you need to, for some things you can substitute the mixture below in puddings and some recipes,
To make 1 cup of substitute, use 7 oz of half and half and 3 T butter (melted).
To actually make whipped cream, or butter, or ice cream you would need to use heavy whipped cream to do it right,
Hope this helps.




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