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ran out of heavy cream - need a quick answer

harryharry Oct 8, 2010 02:16 PM

I can't find it online - I'm making a ganache topping for a cookie bar and I don't have quite enough cream - can I use cream cheese?

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    girlwonder88 RE: harryharry Oct 8, 2010 02:20 PM

    Hmmm. I might try a little evaporated milk, since the texture would be more similar to cream.

    1. biondanonima RE: harryharry Oct 8, 2010 02:21 PM

      That should work, although it might make the texture of the ganache a little chewy. You could also reduce the amount of chocolate proportionately, although that will obviously result in less topping. If you just use less cream (to a point), your ganache will still work, it will just be thicker and set more firmly. What is the proportion of cream to chocolate in your recipe?

      1. JoanN RE: harryharry Oct 8, 2010 02:22 PM

        You say you don't have "quite enough." If you're talking about a small amount, you could just make up the difference with whole milk. Or, do you have any unsweetened condensed milk? You could use that, too.

        2 Replies
        1. re: JoanN
          harryharry RE: JoanN Oct 8, 2010 02:25 PM

          I need 10.5 oz I have 8.5 oz.... thinking I might add some whole milk, maybe just an ounce so it still sets up properly.

          1. re: harryharry
            JoanN RE: harryharry Oct 8, 2010 02:29 PM

            That's a small enough percentage, I'll bet it would set up just fine even if you used the full 2 ounces.

        2. BeefeaterRocks RE: harryharry Oct 8, 2010 02:24 PM

          Substitute for heavy cream:

          1. Cherylptw RE: harryharry Oct 8, 2010 02:24 PM

            I've made ganache with 1/2 & 1/2 & with liquid coffee creamer

            1 Reply
            1. re: Cherylptw
              soupkitten RE: Cherylptw Oct 8, 2010 02:27 PM

              it even works w soy creamer. does the op have any milk-y type things in the fridge? as a longshot, a small amt of melted vanilla ice cream?

            2. greygarious RE: harryharry Oct 8, 2010 02:31 PM

              Since you just need to make up for a couple of ounces, I'd melt a piece of cream cheese in the microwave, then add water to make a thinner consistency. I play fast and loose with dairy components all the time and haven't had any major fails. I don't usually have heavy cream on hand so if I need some for a sauce I use light or half&half plus cream cheese, or just cream cheese and water.

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                harryharry RE: harryharry Oct 8, 2010 02:39 PM

                Thanks people! I'll let you know how it goes - probably using a little milk - but not to the total liquid that I need.

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                  harryharry RE: harryharry Oct 10, 2010 06:06 AM

                  I used a couple ounces of milk - when it set up it had a matte finish, not glossy - but it set properly and isn't grainy, so.... it worked well enough, but will use all cream in the future!

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