I know it's low carb, but it's full of saturated fat. I can't bring myself to use it in good conscience. Any substitute suggestions?
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.
Try canned evaporated milk (low-fat or fat-free) frozen. Pour into aluminum ice tray (without dividers!) and freeze until very mushy. Immediately whip and use. I have found it breaks down a bit quicker than regular whipped cream, so use it right away. (07/14/2005)
If you're using it for whipping; try meringue. For cooking try substituting plain non fat yogurt, with certain recipes I use vanilla yogurt. (07/14/2005)
I use fat-free evaporated milk in recipes that call for cream, especially good to make fat-free "cream" soups. (07/14/2005)
I have used FAGE brand Greek yogurt in a lot of cases where whipped cream would be good. It is not tart like most yogurts. The only place I have gotten it is at trader Joe's, but maybe other Greek stores would be a good source. It is heavier than whipped cream. (06/11/2008)
My 10 year old son and I came up with something that worked very well. We used 2/3 cup of butter, melted together with a little shy of a cup of milk. Stuck it in the freezer just a few minutes to "cool" it down and we had heavy cream. (02/23/2009)
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