HISTORIC VALENTOWN MUSEUM / VICTOR HISTORICAL SOCIETY
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Substitute for Heavy Cream

Just as good as store bought heavy cream, with the added benefit that you don't have any left over.
~Submitted by Lynne


Ratio: 1 : 3 (butter : milk)

(makes 1 serving)


Ingredients


1/4 cup of real butter, room temp (preferably unsalted if using in another recipe that requires salt)

3/4 cup whole milk, room temp


Directions


1. Bring 3/4 cup whole milk, to room temp

2. Gently melt 1/4 cup butter over medium low heat, stirring with a spatula or spoon.

3. Slowly whisk in the room temp milk.

4. Remove from heat and vigorously whisk until well blended (2 to 3 minutes) and it is a bit frothy and resembles the color of a well scrambled egg. 


Notes:


1. The pictures here are showing 1/2 the recipe because I was just making enough for a single serving of Alfredo sauce.
2. Use real butter. If you are going to use salted butter, reduce the amount of salt in any recipe that calls for both heavy cream and salt.
3. If making for later use, store in fridge up to 3 days. Bring back to room temp before using in a recipe.(makes 1 serving)


Gather the ingredients.

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Gently melt the butter

d_heavy-cream-substitution--4-.jpg

Slowly whisk in the milk.

c_heavy-cream-substitution--1-.jpg

Whisk until well blended and frothy.

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Less is more.

   
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