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Making a sauce that call for 1T cream. What can I use instead?

topeater Apr 17, 2014 10:34 AM

I'm making a sauce for sautéed chicken with a morel mushroom sauce. The recipe calls for 1 T. of cream. I don't usually keep cream around and I don't really want to buy a container just for 1T. Is there something I can substitute? We use 2% milk, so don't know if that would work.

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  1. JungMann RE: topeater Apr 17, 2014 10:38 AM

    A lot of folks recommend evaporated milk as a lowfat alternative to cream, but I would just use the 2% milk and thicken the sauce with a roux. It won't be exactly the same as a silky cream sauce, but you can get enough body to coat the chicken.

    1. rudeboy RE: topeater Apr 17, 2014 10:41 AM

      Maybe go ahead and buy the cream and whip the rest into butter?

      1. mcsheridan RE: topeater Apr 17, 2014 10:43 AM

        A blend of your 2% milk with melted, cooled butter should substitute well enough.

        The general substitution formula for replacing heavy cream (for larger quantities) is 3/4 c. Whole milk to 1/4 c. Melted, cooled butter, whisked together.

        In your case, I'm figuring a half T. Butter to a half T. of the 2% milk might get you where you want to go.

        Good luck!

        1 Reply
        1. re: mcsheridan
          CanadaGirl RE: mcsheridan Apr 17, 2014 11:05 AM

          That is clever. I've never thought of that!

        2. z
          zackly RE: topeater Apr 17, 2014 11:11 AM

          You could make bechamel as a sub.

          1. monavano RE: topeater Apr 17, 2014 11:13 AM

            Make a bechamel with butter, flour and 2% milk.

            1. c
              carrytheone RE: topeater Apr 17, 2014 11:22 AM

              a tablespoon of butter.

              1 Reply
              1. re: carrytheone
                chefj RE: carrytheone Apr 17, 2014 05:14 PM

                I agree just finish Beurre monté

              2. t
                therealdoctorlew RE: topeater Apr 17, 2014 02:05 PM

                Buy some cream. Freeze the unused portion in an ice cube tray. After freezing, pop out and store in an airtight container in the freezer. Use as needed in the future.

                1 Reply
                1. re: therealdoctorlew
                  AbijahL RE: therealdoctorlew Apr 17, 2014 05:11 PM

                  I keep little silicone cupcake cups filled with leftover coconut milk, lime and lemon juice, chopped herbs, chipotle peppers, etc. in Ziplocs in the freezer. Cream should be just fine. The problem becomes finding the bag of sauteed leeks or tomato paste when you need it although the ones you don't want are always readily available. Also, label the bag. You'd be surprised how the appearance changes when frozen.

                2. monavano RE: topeater Apr 17, 2014 02:31 PM

                  Depending on if you'll like the flavor in this dish, you could use sour cream with an egg yolk in it.
                  Mix together, temper and add to make sauce thick and creamy.
                  Morels are strong, so this might work well.

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