Can I substitute milk or evap. milk for heavy whipping cream?!
Answers: I am making a caramel sauce for bread pudding and only have half the amount of whipping cream it calls for. I have 2% milk and evap. milk and sweet cond. milk; can I substitute with any of these? Please help!Thanks!
Whipping cream/heavy cream can be substituted with an equal amount of evaporated milk, but only in soups and sauces. This kind of substitution is not appropriate for whipping or baking.
Enjoy your bread pudding...yum!
Yes u can but milk would be healthier
No, you can't substitute these for whipping cream. Usually, you need the fat contained in the whole cream to make the recipe come out right.
absolutly not!! it will ruin it!! Go to the store!!
you could but it wont work well cuz milk is thinner..
evapor milk..thicker
Not really. Not enough fat in them to create the stiff peaks you are looking for.
It depends on how you are using your Heavy Whipping Cream! Sometimes, a baking recipe, such as scones, requires Heavy Whipping Cream. In that case, you can use Light Whipping Cream, Whole Milk, Low Fat Milk or Skim Milk. Remember, fat adds flavor and makes cakes and other baked goods moist, so the results will not be the same. If you are trying to make whipped cream, then my only suggestion would be to use Light Whipping Cream and control your portion sizes.
If you place a can of sweetened condensed milk in a saucepan, cover it with water and bring it to a gentle boil for half an hour..without piercing the can, by the way as you have to keep it covered.. then allow it to cool until you can handle it, cover the top with a tea towel and use the can opener under the towel in case of splurging you will have a can of delicious caramel sauce to serve cool or warm gently and serve hot.
No! These things will substitute for milk but NOT for Heavy whipping cream. The only possible substitute (but not a very good one) is non-dairy whipped topping. (ie Cool-Whip). Sorry!
P.S. I am the Queen of starting something without checking to make sure I have the RIGHT ingredients consequently I am often trying to find substitutes. Unfortunately, I have learned this particular one the hard way ! Good luck!!!
Definitely can NOT use the condensed milk. The Evaporated Milk is probably your best bet. Does the recipe call for whipping the cream? If so, you probably can't use it. If you're using it as liquid for the recipe, you're probably fine with the thicker, evaporated milk.
use the evapourated milk. It will turn out fine, maybe not quite as rich, but it will be fine. The only place that whipping cream is absolutely needed is where it is whipped. It needs to be 35 % fat to whip but if youre not whipping it then any other dairy wont do (not sweetended condensed milk) that would be too sweeet
Dont start the recipe when you dont have the ingredients Or how is this answer ? Sure it will be just fine. Water would work.