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If I don't have whole milk but I have whipping cream and 1 % milk,
- Thread starter oli
- Start date
I do it all the time with half and half mixed with 1% milk. Ratio of 2/3 cup milk to 1/3 cup half
And half. I got that from Cook's Illustrated and have used it many times with no problem. Sorry, I don't know the ratio of heavy cream to milk. pobably just a little less than the half and half.
And half. I got that from Cook's Illustrated and have used it many times with no problem. Sorry, I don't know the ratio of heavy cream to milk. pobably just a little less than the half and half.
It depends on what you are doing--cooking?
Here is one explanation. Cream is high in butterfat--18%. Whole milk is about 3-4%.
About Milk and Cream
Whole milk varies in its fat content, but commercial milk averages approximately 4 percent fat. If it's left to rest, the fatty cream will slowly rise to the top where it can be separated. Heavy whipping cream normally has 36 to 38 percent fat, making it much richer. Although 1 cup of cream will moisten the same quantity of dry ingredients as 1 cup of milk, its high fat content means the batter will bake differently. To substitute milk for cream or cream for milk, you have to adjust for that difference.
Direct Substitutions
If your recipe calls for milk, using heavy cream will make it substantially richer. A cup of heavy cream is roughly one-third milk fat, so you might need to reduce the butter or shortening in your recipe to compensate. If you're out of cream and using milk as a substitute, you can make up the difference with unsalted butter. Use 2 parts milk to 1 part melted butter, stirred together and added with the remaining wet ingredients. This only works as a baking ingredient, unfortunately. The combination won't whip like heavy cream
Here is one explanation. Cream is high in butterfat--18%. Whole milk is about 3-4%.
About Milk and Cream
Whole milk varies in its fat content, but commercial milk averages approximately 4 percent fat. If it's left to rest, the fatty cream will slowly rise to the top where it can be separated. Heavy whipping cream normally has 36 to 38 percent fat, making it much richer. Although 1 cup of cream will moisten the same quantity of dry ingredients as 1 cup of milk, its high fat content means the batter will bake differently. To substitute milk for cream or cream for milk, you have to adjust for that difference.
Direct Substitutions
If your recipe calls for milk, using heavy cream will make it substantially richer. A cup of heavy cream is roughly one-third milk fat, so you might need to reduce the butter or shortening in your recipe to compensate. If you're out of cream and using milk as a substitute, you can make up the difference with unsalted butter. Use 2 parts milk to 1 part melted butter, stirred together and added with the remaining wet ingredients. This only works as a baking ingredient, unfortunately. The combination won't whip like heavy cream