What can you substitute for whipping cream in a recipe?

Answer 1

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.

Answer 2

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.

Answer 3

Apparently you can whip dry evaporated milk into whipping cream according to the label, so I have dry powdered milk on hand and have used that to substitute and it works fine. I realize you probably don't have this on hand either, but get some to use in a pinch like this!

Answer 4

It depends on the recipe and how it's to be used. Assuming by whipping cream you mean double cream or heavy cream, which is then whipped and then folded into a recipe. For this only a suitable substitute like Cool Whip or dream whip non dairy whipped toppings will do. For injecting into pastries, bavarian creme, or mousse or an instant pudding (prepared custard powder for Canadians and Europeans) could be substituted, or again the non dairy toppings. For topping a cake or pie, in addition to the above, a meringue [whipped egg whites] could work as a good substitute. For the heavv or double cream being used unwhipped in a recipe possibly a light cream could be used, though for thickening corn starch might be needed.

Answer 5

Cool whip is a good substitute.

Answer 6

creme fresh

Answer 7

Don’t know