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Jan 30, 2007 10:11 AM

Replacing heavy cream with skim milk??

I have a brownie recipe that calls for heavy cream (forget exactly how much at the moment). Will substituting skim milk for the heavy cream affect the taste/consistency much? My goal is to lower the fat content. Thanks!

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  1. I'd try using condensed skim milk, Michael. Regular skim may make the brownies somewhat watery, but condensed skim has about the same consistency as cream. I use it all the time for sausage gravy ;-)


    1 Reply
    1. re: Niki in Dayton

      If I were going to try to cut back on the fat in a brownie by replacing cream with something, I would probably do what Niki in Dayton suggests above. Or, I would consider using whole milk for part of the sub and applesauce for another part.

      I think you probably are going to drastically change the consistency of the brownie. If I were you, I would consider going with a brownie recipe that has already been tweaked to be low fat, isntead of trying to tweak it myself.

    2. I've never tried this with desserts, but I typically sub fat-free half and half for heavy cream in some recipes (such as soups and pastas) with great success.

      1. Why are you adverse to using heavy cream? Tastewise, there is no good substitute. I mean you're making brownies which are hardly a low calorie dessert.

        1 Reply
        1. re: Scagnetti

          It's not like fattening is a pass/fail class. Brownies with a lot of fat will not make your butt as big as brownies with a HUGE amount of fat...and so forth.

          I sub skim milk for cream in soups and quiches and biscuits and hot chocolate and pudding....the list is long. Sometimes the results are better than others, but they are usually acceptable.

          BTW, I have not had good luck w/ skim condensed milk.

        2. You can also use half skim milk, half fat free plain yogurt. The yogurt gives you the thicker mouth feel.

          1. How about buttermilk? Low fat and I think a bit creamier.

            For each cup of buttermilk used instead of milk you will want to use 2 teaspoons less baking powder and add 1/2 teaspoon of baking soda