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Subsitute for whipping cream?

m
mom2 Feb 14, 2007 10:22 AM

I'm making a chicken florentine style dish for dinner, which calls for 1C whipping cream. I don't have any and can't get out today, so please help!! I do have 1% milk, sour cream and cream cheese....

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  1. chowser Feb 14, 2007 10:30 AM

    How is the whipping cream used?

    1. leanneabe Feb 14, 2007 10:34 AM

      Do you have evaporated milk in the pantry? That would give some of the richness and body to the dish.

      My first inclination would be to use the sour cream, but I don't know if it would add a "tang" to the dish that you don't want. It might be okay, though.

      I've used cream cheese in alfredo sauces before, and while it gives thickness there's also the cream cheese flavor that tends to come across strongly.

      1% milk won't add much creaminess to the dish.

      1. a
        alaughingdog Feb 14, 2007 10:36 AM

        I'd mix the milk with sour cream (or vice versa) until you have the consistency of whipping cream. The flavor will be a bit different, but not in a bad way probably.

        5 Replies
        1. re: alaughingdog
          a
          Alan408 Feb 14, 2007 10:42 AM

          I tried substituting milk and sour cream for heavy cream in a rabbit in dijon mustard sauce recipe and it was terrible.

          1. re: Alan408
            a
            alaughingdog Feb 14, 2007 10:52 AM

            So I guess that substitution wouldn't work for all recipes, although I've never had a problem with it --

            1. re: Alan408
              leanneabe Feb 14, 2007 10:56 AM

              How was it terrible? Did the sauce curdle or was it the flavor you didn't like?

              I've used sour cream in a mustard sauce before (with white wine) and with a lot of whisking the sauce was smooth, with a little tang from the sour cream, but it was fine over chicken.

              1. re: leanneabe
                a
                Alan408 Feb 14, 2007 11:10 AM

                The sauce curdled, and it tasted terrible.

                It was the first time making this recipe and it was highly recommended. I was in a rural area and couldn't find heavy/whipping cream, I tried sour cream, mixing with some milk to get the consistency of heavy cream. I couldn't understand why anyone would like/recommend the recipe. It was years later when I told the person who gave me the recipe my results, she soon made the dish for me and it became on of my favorites.

                1. re: Alan408
                  p
                  piccola Feb 15, 2007 09:35 AM

                  Maybe you heated the sauce to much. If you boil sour cream or yogurt, esp. the low fat ones, they curdle.

          2. m
            mom2 Feb 14, 2007 11:01 AM

            here is the recipe
            http://www.foodnetwork.com/food/recip...

            thanks for all your help so far!

            2 Replies
            1. re: mom2
              chowser Feb 14, 2007 11:05 AM

              You could reduce the milk and then make a bechamel sauce with it, adding a few cubes of cream cheese until it melts.

              1. re: mom2
                a
                Alan408 Feb 14, 2007 04:42 PM

                I would try "milk gravy". Make a roux, try 2T butter/flour, add 1 cup milk, add enough chicken stock to make 1 cup (some of the milk will evaporate), blend into a gravy.

                If I used Giada's recipe, substituted mushrooms for spinach, add some mustard that is very close to the Dijon Mustard Sauce I make.

              2. r
                rakh Feb 14, 2007 11:07 AM

                Use the milk and reduce it. Wouldn't use the sour cream, maybe some cream cheese if too thin. Most of the cream sauces I've ever made had milk of one fat level or another, not cream, and they are just fine. It just depends on how much roux.

                1. xnyorkr Feb 14, 2007 03:33 PM

                  I wonder if you could heat your milk, stir in some butter until it melts, and then add that to your recipe. I tried to freeze some whipping cream, and it thawed out into "curds & whey" I guess you call it, milk & butter. But they eventually came together when I added them to the pan and braised with them.

                  1. f
                    FlavoursGal Feb 14, 2007 03:59 PM

                    If it's a creamy consistency you're after, you could make a light roux using butter and flour, and whisk in your 1% milk to make a white sauce (bechamel). It will have the consistency of reduced cream, and if flavoured well will work just fine.

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