It might matter depending on what you are making. If you put the whole corn in a blender or food processor and chopped it a bit you would get close to the same result.
No you cant they have completely different tastes and textures.
no
1/3 cup butter plus 3/4 cup of milk can be substituted for 1 cup of cream, in baking or cooking. It will not whip up for whipped cream but tastes great in sauces and baking recipes! If the question is regarding a pareve substitute for whipping cream, there are many kosher non-dairy substitutes, mainly edible oil products.
No, because lemonade is watered out and contains sugar. That will make it too sweet. Substitute it with half as much white vinegar.
No. Corn starch dissolves in water pretty easily, so it rinses away clean. Corn flour would make little sticky cakey balls that would clog the drains.
It really depends on the recipe and the needed consistency. In most cases, half&half or even whole milk can be substituted for light cream to make a recipe healthier. If the recipe calls for heavy cream, it's really a judgment call. You might try a halved recipe with half&half to test before making a full batch. Substituting half&half or milk in a recipe calling for sweet (whipping) cream is generally NOT recommended.
Anyone can make corn bread. The recipe is simple and can be found right on the package of most brands of corn meal. The same recipe can be used for muffins if you shorten the baking time.
Butter can be used instead of shortening for fondant. Other ingredients needed with this recipe include corn syrup, vanilla and salt.
The easiest alternative to corn syrup is to make a simple syrup of equal quantities of sugar and water boiled together. It may also benefit from a little salt or cream of tartar to help keep it thick.
If you are planning on WHIPPING the cream, say to make whipping cream for a dessert, there really isn't a substitute you could make at home. There are of course commercial substitutes that are made with oil, but you're far better off using the real thing. You also shouldn't substitute for cream when baking, because the ratios in baking for flour, fats, proteins, leavening agents and the like are temperamental, and its best not to tamper with them unless you know what you are doing. If you have a cooking recipe that calls for heavy cream, however, such as for a cream soup, or adding to a sauce, you can substitute either milk, half and half or light cream, and just add a few tablespoons of butter. I believe the ratio is three tablespoons of butter to each cup of milk to approximate heavy cream, if you are using light cream, you could probably reduce the butter to two tablespoons per cup.
I'm not sure. Probably not, i know that you can use cream of tartar though.
Yes, in some cake recipes and in some cake mixes, cream cheese is a delicious substitution for butter. But cream cheese would not be appropriate in every cake recipe, so it is best to find a recipe that already calls for cream cheese. You can find these recipes on the websites of cream cheese companies.
none cause ice cream has milk sugar ice cream duhhhh
i like to make my eggs with vanilla, cream, and cinnamon