Substitute for Heavy Whipping Cream

Can Greek yogurt be used to replace whipping cream in a scalloped potato recipe?

By Joan from Lowell, IN

Answers: Substitute for Heavy Whipping Cream

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By 10/26/2010

Just use plain ole milk! Any kind of milk will work.

By 10/26/2010

Yogurt won't withstand the heat you need for the sauce and will separate plus the overall flavor of the recipe would be compromised. Here's a 1 cup substitution:

3/4 cup whole milk
1/4 cup butter (preferably unsalted), melted

By 10/22/2010

http://www.food.com/recipe/scallope ... s-with-heavy-cream-and-cheese-205210
I found the above recipe by doing a Google search and I think this is the one you're referring to. I'm not sure how the scalloped potatoes will turn out if you substitute the Greek yogurt for the whipped cream.

Here's a similar recipe on the same website that uses milk and no cream.
http://www.food.com/recipe/home-style-scalloped-potatoes-80989

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Substitute for Heavy Whipping Cream

By Jennifer A. Wickes Question:

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?

Thanks,
Holly

Answer:

Hi, Holly!

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.

Thanks!
Jennifer

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About The Author: Jennifer A. Wickes is a freelance food writer, recipe developer and cookbook reviewer. She has written several eBooks, and has had numerous articles, reviews and recipes in printed publications, as well as on-line. She is working on her first cookbook. For more information about Jennifer or her work, please visit her home page:
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RE: Substitute for Heavy Whipping Cream

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)

By Exasperated

RE: Substitute for Heavy Whipping Cream

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)

By nancibaren

RE: Substitute for Heavy Whipping Cream

I use fat-free evaporated milk in recipes that call for cream, especially good to make fat-free "cream" soups. (07/14/2005)

By Linda

RE: Substitute for Heavy Whipping Cream

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)

By meesterpaulyour

RE: Substitute for Heavy Whipping Cream

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)

By Nan