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May 6, 2013 05:04 PM

Cream (Light, Half&Half and so on).

Hi everybody!

I used to live in Canada there I got used to drink coffee with cream (like those served on 7-11), vanilla flavored was my favorite btw, but then I came back to my home country and we don't have any kind of cream here, so I started searching through the internet for cream recipes but none of them got close to the ones I used to put in my coffee.
Does anybody have a good recipe to make a cream substitute?

Thank you :D

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  1. Coconut milk and canned evaporated milk come to mind as substitutes. No recipe required, though I'm not sure if either is available where you now live.

    1. Buy cream. I can't believe there is no cream in Canada. Your reference to "making it" and "vanilla" scare me, however. Are you really looking for cream, or are you looking for some sort of artificially flavored stuff that bears no resemblance to cream?

      2 Replies
      1. re: sandylc

        I'm not living in Canada anymore.
        Here in Brazil, my home country, the cream's fat percentage is different, everytime I get a new recipe I have to translate the kind of cream that goes into it haha.

        1. re: shivakanou

          Sorry, I misread your post to think that you were back in Canada!

      2. Where is your home country?

        (I can believe the no cream. I'm in Taiwan, and I can get whipping cream, non dairy creamer and whole milk, but no half and half/table cream etc, and no sour cream or buttermilk).

        If you can get whipping cream (the UHT stuff keeps for a long time) you can mix whipping cream and whole milk to get the right consistency, and add a bit of vanilla extract for the flavour.

        I find the liquid non-dairy creamer makes a decent substitute (and is often sold in flavours), but the powdered non-dairy creamer is vile and makes the coffee sweet. If you can get the liquid, unflavoured stuff, you could again add a little vanilla extract.

        I think coconut milk would introduce coconut flavour. Evaporated (unsweeted) milk might work, but I'd probably dilute it with a bit of regular milk.

        23 Replies
        1. re: tastesgoodwhatisit

          I live in Brazil.

          I will try to mix whipping cream with whole milk, thanks a lot :D I hope it works, I really miss using cream in my coffee haha.

          1. re: shivakanou

            So just use whipping cream. That's our choice.

            1. re: sandylc

              I find whipping cream much too heavy, and whole milk much too light, to get coffee the way I like it.

            2. re: shivakanou

              Mix the two in a container and then add to coffee. Otherwise you risk the heavy cream separating in the hot coffee.

              1. re: shivakanou

                I grew up in Canada and now live in the US (both countries which have 7-11 and vanilla-flavoured "creamer"). I don't remember ever seeing real cream flavoured with vanilla (although Dairyland in Canada had a line of flavoured milks that included vanilla as well as chocolate, strawberry and banana, and perhaps they've branched out into cream as well?), but I've seen many a gas station with sweetened, flavoured non-dairy creamer. If you're looking for that, you can probably buy it online. Just look up "Coffeemate" on amazon. They should ship it to Brazil, if you don't have it there already. If you're looking for half-and-half, you can indeed make it by mixing whipping cream with whole milk. For a sweetened vanilla version, I would make your own vanilla sugar (put a couple vanilla beans in the sugar bowl for a week or so) and add a bit of that to the coffee.

              2. re: tastesgoodwhatisit

                Whipping cream is perfect for coffee.....!?!?!

                1. re: sandylc

                  My SO won't use heavy cream (whipping cream) in his coffee. He likes his coffee mate creamer. We ran out of his coffee mate once but I happened to have about 1/4 of a container of whipping cream, and he refused to use it.

                  1. re: juliejulez

                    Heavy cream and whipping cream are two different products in the US.

                    1. re: C. Hamster

                      Then what is heavy whipping cream? Cause that's all my store has :)

                      1. re: juliejulez

                        The USDA has regulations that dictate fat content.

                        Light Whipping cream 30-36%

                        Heavy cream more than 36%

                        1. re: C. Hamster

                          Hmm I've never seen light whipping cream at the store, only heavy, then down to half & half.

                      2. re: C. Hamster

                        They are? Not where I live....approximately where do you live, and what are the butterfat percentages of the two?

                        1. re: sandylc

                          Whipping cream - 30% butterfat
                          Heavy cream - 36-40% butterfat

                          (Source: Joy of Baking)

                          1. re: Skippy1414

                            Not in my area. Plus, I don't see how 30% cream could possibly whip.

                          2. re: sandylc

                            The names and standards of dairy products do vary a lot by region and country. In some areas the names are regulated by law, in others by convention.

                            I grew up with skim milk, 2% milk, homo milk (~3.8%), half-and-half (10-12%), table cream (18%) and whipping cream (35%). No heavy/light whipping cream distinction.

                            In other countries, I've seen single cream, half-cream, double cream, full cream, heavy cream, light cream, coffee cream, heavy whipping cream, light whipping cream etc. for different fat contents of cream.

                            So if you're posting recipes on the web, specifying the fat content of the cream is a good idea. And if a recipe doesn't specify it, figuring out where the writer lives can give you a clue.

                            1. re: tastesgoodwhatisit

                              In the US they do not vary by region. They are set by USDA regulation.


                              1. re: C. Hamster

                                This is very true, but what is available at your local grocery store does vary greatly by region. Here in the northeast we have lots of cream-milk variants.

                                When I moved to Texas I was shocked that light cream was simply not available. All I could find was that whipping stuff with all the chemicals.

                                1. re: smtucker

                                  It does depend on where you are, even in the Northeast. I never saw light cream when I lived in NYC, only half and half and heavy or whipping cream. Same in California. I always think of light cream as the phantom cream, something I've heard about but never actually seen for sale.

                                  1. re: Caitlin McGrath

                                    Same here. I have never seen light cream in my life.

                                  2. re: smtucker

                                    Re the whole Heavy cream/Whipping cream discussion --- I'm always surprised here in Massachusetts because these are considered two different products. They're set next to each other on the dairy shelf, and I've looked at each container carefully and can't figure out what the difference is supposed to be.
                                    Perhaps it's what skippy414 says, and it's 6 to 10% more butterfat --- but it sure doesn't say anything about it on the carton!

                                    1. re: BerkshireTsarina

                                      The difference is butterfat content.

                                      It's dictated by federal law .

                      3. The original comment has been removed
                        1. Wow, thanks a lot everybody! You all really helped me!

                          1 Reply
                          1. re: shivakanou

                            Half and Half which is usually used for Coffee here in the US is 14% Butterfat. Heavy Cream is around 40% so if you dilute the H.C. by 2/3 with Nonfat Milk you should achieve close to the right fat content, rich but not greasy. For a Vanilla flavor a drop or two of Extract would do the trick.