SUBSTITUTIONS FOR CREAM
Clotted 1 cup (225 grams)
1 cup (225 grams) creme fraiche
1 cup (225 grams) mascarpone cheese
1 cup (240 ml) heavy whipping cream (35% butterfat), whipped
Creme Fraiche 1 cup (225 grams) =
1 cup 240 ml) sour cream
1 cup (240 ml) whipping cream plus 1 tablespoon buttermilk or yogurt
1/2 cup (120 ml) whipping cream plus 1/2 cup (120 ml) sour cream
1 cup (225 grams) mascarpone cheese
Half and Half (10 – 12% Butterfat) 1 cup (240 ml) =
7/8 cup (210 ml) whole milk plus 2 tablespoons (25 grams) melted unsalted butter
1/2 cup (120 ml) light cream (5% butterfat) plus 1/2 cup (120 ml) whole milk
1/2 cup (120 ml) partly skimmed milk plus 1/2 cup (120 ml) heavy whipping cream (35%)
Heavy (35% butterfat) (not for whipping) 1 cup (240 ml) =
2/3 cup (160 ml) whole milk plus 1/3 cup (75 grams) melted unsalted butter
Light or Coffee Cream (18% Butterfat) 1 cup (240 ml) =
1 cup (240 ml) half & half cream (12% butterfat)
7/8 cup (210 ml)
whole milk plus 3 tablespoons (35 grams) melted butter
1/2 cup (120 ml) evaporated milk or heavy cream plus 1/2 cup (120 ml) milk
Light Whipping (30% Butterfat) (not for whipping) 1 cup (240 ml) =
3/4 cup (180 ml) whole milk plus 1/4 cup (57 grams) melted unsalted butter
1 cup (240 ml) half & half cream (12% butterfat)
Sour 1 cup (225 grams) (8 ounces) =
1 cup (225 grams) plain yogurt
3/4 cup (180 ml) sour milk, buttermilk or plain yogurt + 1/3 cup (75 grams) melted butter
1 cup (225 grams) creme fraiche
1 tablespoon lemon juice or vinegar plus enough whole milk to fill 1 cup (240 ml) (let stand 5-10 minutes)
Posted by Heiner Lange
