Cream is top part milk obtained by settling or separation. The product is available in various fat content, but it is always liquid. Whipping gives cream density, however, in many recipes, tops that have not passed through the mixer are also used. But what if you are already involved in the cooking process and suddenly notice that desired ingredient not in the house? in different recipes?
Where is cream used?
Most often they are used to prepare various kinds of desserts. Cakes, pastries, rolls, mousses, pies using this product are especially tender. In this case, the cream must be whipped. They are also used to prepare savory dishes, especially sauces. Sauces are added to salads, fish and meat dishes. Add heavy cream and some soups. But what can replace them?
Replacing cream for savory dishes
Instead of cream, you can take regular milk! Prepare the sauce, but it was not at home desired product? You can make an excellent Bechamel sauce using milk of any fat content. Melt 50 grams, mix with 50 grams of flour and lightly fry. Then carefully pour milk into the mixture in an amount of one liter. Boil the sauce for five minutes. Then add salt to it, nutmeg, black pepper and some sugar. Bring the mixture to a boil and add another 50 grams of butter. Bechamel sauce is ideal for meat and vegetable dishes.
In sauce if there is no milk at home? Yogurt without fillers, fermented baked milk, kefir or sour cream are perfect for this role. When cooking, you can replace the cream with avocado. This fruit is rich in fat.
Replacing cream in desserts
You are almost ready delicious cake and suddenly remembered that there is no cream in the house? You don’t always want to run to the store, and cream is more expensive than regular dairy products. Cream, the price of which fluctuates around 60 rubles per half liter, is not available to everyone. How can you replace them without compromising the taste of dessert cream? There are many options here.
- Mix one and a half cups of condensed milk with a teaspoon lemon juice and beat with a mixer. Such a cream perfectly replaces a creamy decoration.
- Rub 200 g of butter with a glass of powdered sugar. Add 200 grams of fat sour cream to the mixture. Beat the cream with a mixer and boldly decorate your dessert.
- Beat one banana, sugar and vanillin with a mixer. You will make a great replacement.
- Ordinary sour cream can replace cream if it is well drained with gauze folded in several layers, and then whipped with a mixer or blender.
- Not sure what you can substitute for cream in a recipe? Use coconut milk. This product is saturated with fats and is very high in calories. It will give the dish a delicate creamy taste.
How to make cream yourself at home?
You didn't like any of the proposed options? Then try to cook the product at home with your own hands, the result will please you. The cream, the recipe of which you will find below, is very tender, tasty, and suitable for any dish!
Prepare high-fat cream, then you dilute it with milk if necessary. Take butter and milk in equal proportions. Cut the butter into squares or grate on coarse grater. Place the ingredients in a saucepan. Melt the butter over low heat, but make sure that the mixture does not boil in any case. When the butter is completely dissolved in milk, take a blender and beat the mixture well.
You can use such cream to prepare savory dishes, that is, soups and soups, sauces.
If you want to make whipping cream yourself, then work is for you. Cover the pot with the mixture with a lid or cling film and leave to cool. When the cream has completely cooled (required when room temperature), put them in the refrigerator overnight. The oil in the liquid should not float. Take a mixer and whip your homemade cream. They will perfectly replace the product from the store during the preparation of desserts and creams. These creams will help you save money.
Now you know how you can replace the cream in the recipe if they are not in the house. Good luck with your culinary endeavors!
Cream is considered a very useful dairy product, because it contains easily digestible lactose fats. In addition, they include proteins, carbohydrates, vitamins of groups A, B, E, and other substances. Cream is actively used in cooking. For example, in the process of preparing sauces, gravy, fruit salads, baking. But, often they are not available, and the question arises - is it possible to replace cream with sour cream? Now let's talk about it.
Often there are times when there is no cream at home, and you urgently need to cook some kind of dish. The best alternative in this situation would be sour cream instead of cream. Below we provide some guidelines that should help you:
- Experienced chefs replace cream with sour cream when cooking some culinary products. Naturally, sourness will appear, but it can be presented as the main highlight of the dish. With strong heating, sour cream quickly collapses. This fact must be taken into account in the process of preparing sauces.
- As for baking, here the main dairy ingredient can be safely replaced with high-fat sour cream mixed with sugar.
- To get cream for the cake, instead of cream, you can use a mix of equal proportions sour cream and yogurt.
- If you are about to cook gentle cream, and did not find cream, you can use a mixture of sour cream and milk in a 2: 1 ratio.
- In cream soup, cream successfully replaces a mix of sour cream, milk and butter. Some cooks also add cream cheese.
homemade cream recipe
If you are cooking cream sauce, then it is clear that the question of whether it is possible to use sour cream instead of cream disappears. Here you can not do without cream. Therefore, it is worth familiarizing yourself with the recipe for this important dairy product at home. First you need to prepare the ingredients - half a bottle of store milk and one and a half packs of butter.
Step by step description of the process:
- Pour milk into a saucepan and put on a slow fire.
- Grind the butter and pour it into the pan.
- Heat the mixture until the oil is completely dissolved. It is important not to bring the milk to a boil.
- Cool the resulting mixture and beat it with a blender.
- Pour the product and leave overnight in the refrigerator.
- Done - homemade cream can be used to prepare the dish.
Diabetics can use sour cream, but only with strict adherence to all recommended dosages.
What can replace whipping cream: Video
Almost every housewife who at least once prepared a cream for confectionery products based on cream faced a situation where, even after prolonged whipping, they did not turn into a persistent foam. However, there are a number of products that, while whipping with a mixer, are capable of thickening the cream, making it resistant and elastic. How to make a thickener for cream at home, we will tell in our article. Here we present step by step instructions for whipping cream without thickener.
How to whip cream without thickener
Unfortunately, few people manage to take the first cream that comes across on the store shelf and quickly beat them into a lush foam. Most often, just the opposite happens. But there are some rules, thanks to which it is possible to prepare a chic cream-based cream. Following them, you can forget about the thickener and whip the cream perfectly on your own.
Whipping cream step by step:
- Only cream with a fat content of 33-35% is suitable for whipping. All the rest are best left for making sauces, jellies and other dishes, but not for lush cream for decorating a cake.
- The cream must be very cold. To do this, they must be left in the refrigerator at least overnight.
- Before whipping, the whisk of the mixer and the bowl must be cooled well by sending them to the refrigerator for 1 hour.
- The surface of the bowl must be dry and grease-free, without condensation. After cooling in the refrigerator, the bowl should be wiped again well inside with a paper towel.
- Whip the cream in small portions of 250-300 ml.
- Instead of sugar, it is advisable to use powdered sugar at the rate of 1 tablespoon of powder per 100 g of cream.
- Start whipping at a low speed, gradually increasing it to the highest.
- Whipping time is 7 minutes. On the surface of well-whipped cream, the whisk leaves a clear mark.
- Whipped cream can be stored in the refrigerator for up to a day.
The composition of the shop thickener
If, despite all the efforts, the cream remains unwhipped, a special thickener will come to the rescue, which can be found in almost every store. The purpose of such a powder is to preserve the decorative shape of whipped cream. One bag of such a thickener weighs only 8 g and is designed for 200-250 ml of fresh cream with a fat content of 20-30%. That is, the first thing that can be used is an industrial thickener.
The composition of this tool includes distarch phosphate (modified starch) and powdered sugar. It is very easy to use it. First, the chilled cream is whipped in a deep container for a minute, then a thickening powder is poured into it, after which the whipping process continues for several more minutes until it thickens. The prepared cream is stored in the refrigerator until consumed.
How to replace cream thickener
Not always during the preparation of cream from cream, a thickener may be at hand. How to be in this case? What can replace the cream thickener? Other products will come to the rescue, which will almost certainly be in the kitchen of every housewife.
A traditional cream thickener contains modified starch and powdered sugar. To replace it at home, just add regular sugar to powdered sugar. potato starch, and then in the process of whipping the cream, add the resulting powder to the cream. In general, for 200 ml of cream, you need to take 1 tablespoon of starch and twice as much powdered sugar. After adding such a powder to the creamy mass, it will begin to thicken before our eyes, and you will get a delicious and lush cream.
Gelatin - thickener for cream at home
In addition to starch, gelatin can be used as a thickener. It is important not to overdo it here, otherwise, instead of a lush cream, you will get jelly.
You can prepare a gelatin-based cream thickener at home in the following way:
- Pour a teaspoon of powdered gelatin into a glass of cream. Leave at room temperature for 20 minutes until the gelatin swells.
- Put the saucepan with the creamy gelatin mass on the stove. Warm the contents of the saucepan over low heat until the gelatin is completely dissolved. After that, remove from the stove and cool.
- Beat 2 cups of cream of any fat content, and then gradually pour in the gelatinous mass in a thin stream.
- Continue whisking until the cream thickens. In total, to prepare the cream, you need to take 3 cups of cream of any fat content and a teaspoon of gelatin powder.
Thickener No. 3
The third way to make the cream airy and lush is to use lemon juice as a thickener. In total, in 500 ml of cream with a fat content of 33-35%, it is enough to add half a teaspoon of lemon juice. It is important to observe the indicated proportions.
When adding lemon juice to cream, you need to take into account the fact that the cream will not become thick immediately, but only as it is whipped. It is important not to add too much juice so as not to spoil the taste of the cream.
Cream thickener can also be used for sour cream. The proportions and methods of making it at home will be identical.
It happens that you want to cook something special, to please yourself and your family, but one of the main ingredients, namely cream, is not at hand. At the moment, the question arises: what is allowed to replace cream in required prescription? It’s not worth getting upset ahead of time, you can replace their tea or cook it yourself. And the price in the store for cream is higher than for other dairy products. If you learn to find an alternative to this ingredient, then the need to buy it will completely disappear.
What is cream
Cream is the upper part of the settled milk, it is the thickest. They are usually liquid, only fresh ones have a thicker consistency than those that have been pasteurized. In this form milk product deliciously understood in sauce, added to pastry dough, mousses, casseroles. Whipped cream is used to prepare sugary dishes. The product becomes airy due to whipping.
Cream is ordinary (with a fat content of 10–20%) and thick (35% or more).
They are very nutritious; in addition to fat, tea includes a large number of proteins and carbohydrates. Contain vitamins A, PP, B, E, calcium, sodium, phosphorus. Digested human body pretty easy.
Substitute products
What is allowed to replace the cream if they were not at hand?
A whole range of dairy products, say:
- milk;
- kefir;
- sour cream;
- yogurt;
- ryazhenka;
- condensed milk.
Condensed milk. Finally, the choice of the product used will depend on the dish that is being prepared. Condensed milk, for example, is a good substitute for whipped cream in dessert. To do this, one and a half glasses of condensed milk and 1 tsp are taken for one share. lemon juice, beat everything together with a mixer.
Sour cream. Many doubt whether it is allowed to replace cream with sour cream. Undoubtedly! These two ingredients are like a huge fat table of contents. It is better to use sour cream for cooking biscuit dough, sauce or sugary cream.
The peculiarity of this product is that it leaves a slight sour taste in the dish, but many even like it.
Sour cream is also used in the preparation of the following dishes:
- creamy puree soups;
- berry and fruit cocktails;
- salad dressings;
- meat or fish for stewing.
By the way, some housewives like to add cream instead of cream to soup puree. processed cheese co creamy taste. And in order to be more suitable, try putting the following mixture in cream soup: milk, sour cream and butter (equally).
Kefir, yogurt, ryazhenka. For liquid dough it is allowed to calmly take any fat kefir, and for thick - 10% yogurt or fermented baked milk.
Milk. Then the question arises: is it allowed to replace the cream with ordinary milk? Although it is not too thick, it is a good substitute for cream in some dishes. The product is suitable for both batter and sauce. Its advantage is that heat treatment it does not curdle immediately, like sour cream, and does not give a sour taste.
How to cook yourself
If you suddenly want to make cream yourself, it will not be difficult to do it, it will easily take a little time:
- 400 g of frozen butter is taken and rubbed on an ordinary grater, then mixed with milk (400 ml) and placed in a water bath;
- The heating temperature should be such that the butter melts, but the milk does not become too hot. While the mixture is heating, it must be stirred. When the liquid is heated, it must be moved to a blender and beat until the consistency is completely homogeneous;
- Now it is allowed to add homemade cream to any dish where they are needed. Before proceeding with the process, it is necessary to take into account the fat content that is required in the recipe. It is desirable to prepare all kinds of cream from thick milk and butter, and in the future dilute them with milk as needed, thereby reducing the percentage of fat content;
- If the hostess needs whipped cream, say, for confectionery, she can also easily make them;
- Having prepared and whipped the milk-oil liquid with a blender, it must be covered with a film, sent to the refrigerator for at least 12 hours;
- After that, the dairy product is whipped with a mixer until a thick foam is added, powdered sugar is added in the process.
For sauce
Milk is what is commonly used as a substitute for cream in sauces and other savory dishes.
Let's take Bechamel sauce as an example:
- In a bowl with a thick bottom, put 50 g of butter, melt, put the same amount of flour and fry until a light golden hue;
- Then you need to pour in 1 liter of milk, but not immediately, but little by little, stirring constantly;
- Let the ingredients in the sauce thicken, boil it for 5 minutes, add 10 g of sugar, a pinch of salt, black ground pepper and nutmeg;
- The resulting composition is filtered, after which it is again brought to a boil and more butter (50 g) is added. Usually meat and potato dishes are supplemented with this amazing mixture;
- But it is also allowed to use the product in dessert, if sugar is put not 10, but 150 g, and at the last stage of preparation add 5 beaten yolks;
- To create more thick sauces cream is repeatedly replaced with thick sour cream, occasionally fermented baked milk, kefir or natural yogurt;
- It is allowed to thicken the gravy with flour, adding it to 0.5 tsp. and stirring until the mass reaches the desired density.
Here is one of the most primitive recipes for sauces with sour cream: mix half a glass of the main ingredient with sugar (10 g), lemon juice (a few drops), a pinch of salt and pepper. lemon juice in this case used as a thickener. In this recipe, the gravy is not subjected to heat treatment; meat dishes are easily supplemented with it. It turns out easy and appetizing.
For a yummy dessert
We figured out savory dishes, but what cream is traditionally replaced in baking is a different question. More often than not, in baking, instead of the initial ingredient, milk or kefir is used to purchase more liquid consistency, yogurt - for a thick dough. But in the preparation of sugary pastries wonderful alternative is condensed milk mixed with butter(1:1). Putting condensed milk in the dough, you need to take into account that it is sugary, and add less sugar than indicated in the recipe.
Creams are made from thick products; therefore, sour cream with a fat content of 35% or more is better than each. A little fresh lemon juice is added to it, after which it becomes thick and can be used as cream.
There is one good method of acquiring tender air cream: put sour cream on cheesecloth, folded in several layers, let it stand for one night, and beat in the morning.
To obtain thick cream for the cake, mix yogurt with sour cream in half. Custard is often used to decorate confectionery if there is no whipped cream. For soufflé-type desserts, mix milk (100 ml), powdered sugar (200 g) and pureed high-fat cottage cheese (500 g). In order to thicken the mixture, gelatin is added - 20 g per 200 ml of water.
dietary ingredient
Many girls who are fighting overweight have a question about what is allowed to replace cream in desserts, because they are too thick. And tea dishes with this ingredient are exceptionally appetizing. Condensed milk and sour cream are also not included dietary products. coconut cream- an analogue of ordinary whipping cream. They are very similar in taste, but only contain quite a few calories.
You can buy the coconut version in the store or cook it yourself. taken coconut flakes, is poured with hot water (this will allow the dense mass to dissolve more quickly), whipped with a blender.
Approximate proportions: 1 part wood chips to 2 parts water. The less water used, the denser the cream will be. After the composition has cooled, it must be filtered.
If you are likely to experiment with cooking, do not be afraid to replace one ingredient with another.
If you know correctly which product and in which case to use, it will not let you down.
It is possible that a dish with the replacement of cream with a different ingredient will turn out to be more excellent than cooked according to a genuine recipe. Have a good appetite!
Almost in every professional prescription sauce, dough or cream can be seen in the list of cream ingredients. They can be with different fat content, in addition, they can be fresh (more dense cream) or pasteurized (liquid). But sometimes the hostess wants to cook something special, but there is no cream in the house. Yes, and they cost much more than all other dairy products. Then you have to replace the cream with something ... But with what?
If you are preparing a cream?
If you are looking for a substitute for cream when making a cream, then instead of cream, condensed milk or sour cream is perfect. In addition, there is dry custard, which costs very little, but tastes practically no different from hand-made cream.
Cooking the dough
If you need to find something to replace the cream in the dough, then you need to look at the recipe. If the dough should turn out to be liquid in the end, then the cream can be replaced with milk or kefir - anything milky, similar to cream in consistency. If the dough, on the contrary, needs to be steep, then instead of cream, you can add very fatty yogurt or fermented baked milk.
What can you substitute for cream?
If you need cream to decorate a confectionery product, then you can do this using custard. Things are a little more complicated with cream in sauces. The fact is that most sauces are amenable to heat treatment, and some dairy products quickly curdle at high temperatures. Therefore, you need to carefully choose the product that needs to replace the cream. Sour cream can curdle at high temperatures and give a very sour taste. Milk is better because it curdles only when boiled for a long time. It is enough just not to let it boil, and the consistency of milk is no different from cream - it is simply less fat. Kefir can also be put in the sauce instead of cream. It, unlike the other dairy products mentioned above, almost does not curdle, but gives a slightly sour taste.
