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Can I Use Whole Milk + Butter Instead of Heavy Cream (for whipping)?
Usefuldairy sub
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Whole Milk + Butter → Heavy Cream (for whipping): 3/4 cup milk + 1/3 cup melted butter per 1 cup cream
For cooking and sauces only — will NOT whip into peaks. Good for soups and pasta.
Overview
Yes! Use Whole Milk + Butter as a substitute for heavy cream (for whipping) at 3/4 cup milk + 1/3 cup melted butter per 1 cup cream. For cooking and sauces only — will NOT whip into peaks. Good for soups and pasta.
Key Details
- Whole Milk + Butter → Heavy Cream (for whipping): 3/4 cup milk + 1/3 cup melted butter per 1 cup cream
- For cooking and sauces only — will NOT whip into peaks. Good for soups and pasta.
Why This Matters
- Whole Milk + Butter can replace heavy cream (for whipping) in most recipes
- For cooking and sauces only — will NOT whip into peaks. Good for soups and pasta.
How To
- 1Use 3/4 cup milk + 1/3 cup melted butter per 1 cup cream of whole milk + butter
- 2For cooking and sauces only — will NOT whip into peaks. Good for soups and pasta.
- 3Taste and adjust as needed
Tags
substitutesdairy-subheavy-cream-for-whippingwhole-milk-butter
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UsefulFrequently Asked Questions
Yes, use 3/4 cup milk + 1/3 cup melted butter per 1 cup cream. For cooking and sauces only — will NOT whip into peaks. Good for soups and pasta.