What can replace the cream?

Many housewives think about what other product can replace the cream in different situations. Gourmets are interested in methods of making a substitute independently, existing recipes, reviews of culinary specialists

Cream is the fattest part of the liquid that has accumulated over the already standing milk. Pasteurized product is not as thick as it originally is. Cream has a high nutritional value.

The product contains a huge amount of vitamins, lecithin, sodium, potassium, magnesium, calcium, iron, phosphorus, organic acids. The fat content of cream varies from 8 to 35%. Respectively, calories are from 119 to 337, proteins - from 2.2 to 2.8, carbohydrates - from 3.2 to 4.5. The human body easily assimilates the product.

Often, fatty cream is used for the preparation of confectionery, various sweet creams. For these purposes, use products of 20% fat and higher. The fatter the cream, the better they will scramble. When whisking, the liquid turns into a steady-state air mass. Whipped cream is added to the dessert, mousse. They are needed for baking and decorating cakes, pastries, sweet rolls and cakes. Dishes acquire exquisite taste and attractive appearance.

Instead of cream you can use milk and sour cream. Ryazhenka, kefir, yogurt, which were on hand, are also well suited for this purpose. The product can be replaced with condensed milk. It is an excellent substitute for whipped cream, great for adding to sweet dishes, desserts. It is necessary to beat with a mixer 1.5 glasses of condensed milk with a teaspoon of lemon juice.

Sour cream with yogurt in the same proportions mixed to obtain a thick cream on the cake. Custard is also sometimes replaced with a whipped product. For the manufacture of sweet creams, sauces and biscuit cake instead of cream, it is best to choose sour cream. It is similar to cream in protein and fat. Sour cream is saturated with milk proteins and amino acids. The finished dish gets a slightly sour taste.

Sweet caramel cream with cream is used to decorate cakes. If instead of cream, take 300 ml of sour cream, add 150 grams of butter, a glass of sugar and a little vanilla, you get an incredibly tasty and thick caramel cream. Beautiful curls, patterns, flowers do not spread on the surface of the cake.

Regular milk can serve as a substitute for cream for making sauces and batter. After heat treatment there will be no sour taste. Unlike sour cream, it will not roll up. If cream is needed to make the dish thick, then the milk should be thickened with flour or cornstarch.

Overweight people are advised to replace the fat cream with coconut product. Coconut chips should be poured boiling water in a ratio of 1: 2, whipped in a mixer. Then you need to strain the milk mixture. The product tastes like ordinary cream, but it contains much less calories. For making a vegetarian paste, the product is replaced with avocado cream.

The best melted butter is made from cream. Melted fat has a delicate soft consistency. The product turns out transparent and without sediment. It is stored for a long time. Instead of cream, butter is useful. In a container filled with a quarter of hot water, put the pieces of oil. The vessel is placed in a large pot of water, brought to a boil. Salt is added to ghee at the rate of 2 teaspoons per 1 kg of product. The product is drawn, then the transparent layer of fat is poured into a clean dish.

Cream can be cooked at home - it does not take much time.

Step-by-step instruction:

• put a mixture of grated frozen butter (350 grams) and milk (2 cups) into a water bath;
• when heated, constant stirring is required;
• after heating, beat the liquid in a mixer until a homogeneous consistency is obtained;
• then the product is covered with foil and left in the refrigerator for 12 hours;
• the milk mixture is whipped again until a thick foam is formed, gradually pouring icing sugar into it.

For light cream, butter can be replaced with margarine.

Well squeezed sour cream strained through a multi-layer gauze, whipped with a mixer, is an excellent cream substitute. Sour cream of average fat content, tied in gauze fabric, is suspended all night long above the capacity into which the liquid flows. In the morning, weighed sour cream is spread into clean dishes. It is slightly denser than whipped cream, making it great for decorating cold coffee, cocktails, strawberries, pastries and other products.

Condensed milk is mixed with butter in a ratio of 1: 1. When using a cream substitute of condensed milk, sugar is poured less than is necessary for sweet pastries. Such a product gives the dough a tender friability, friability.

A standard pack of cottage cheese, mixed with powdered milk (4 tablespoons) and whipped to the consistency of thick cream, is added to soups, casseroles, gravy. For the preparation of souffles in recipes using a substitute, made by mixing milk (0.5 cups) with powdered sugar (200 grams) and mashed fat cottage cheese. Make a thick mixture using gelatin: 20 grams per cup of liquid.

To prepare a delicious Bechamel sauce, instead of cream, take milk and act as follows:

• need 50 grams of butter to melt, add the same amount of flour and slightly fry;
• further it is necessary to gradually add a liter of milk;
• after 5 minutes, the mixture must be salted, pour into it a little sugar, crushed nutmeg and black pepper;
• the product should be brought to a boil, after which more butter (50 grams) is dipped in it.

This sauce goes well with pasta, meat and vegetable dishes.

Make it sweet, too, taking milk instead of cream:

• 0.5 kg of sugar is poured with milk, heated, not allowing the liquid to boil, periodically stirring the contents of the pan;
• add 1 tablespoon of honey, continuing to stir the mass;
• A piece of the finished hot mixture is immersed in cooled boiled water;
• roll balls into the palms;
• as soon as the ball stops sticking to the palms, the product is ready.

The cheesecake that has gained popularity in recent years is obtained by replacing the cream with non-acidic sour cream:

• Gelatin (20 grams) is poured with cooled boiled water (100 ml), infused for one hour;
• crushed sugar cookies (300 grams) mixed with melted butter (100 grams);
• the resulting homogeneous mass is placed in cooked molds and sent to the refrigerator for 20-25 minutes;
• gelatin is heated, but does not allow it to boil;
• whipped cream sour cream mixed with low-fat cottage cheese and gelatin;
• cover the resulting mixture with a base of cookies;
• keep in the fridge for another 3 hours.

Fragrant and delicious mushroom soup is obtained even after instead of cream, sour cream slightly diluted with milk is added to it:

• mushrooms (200 grams) cut into small pieces;
• fry them on vegetable margarine for 7–10 minutes;
• gradually pour flour (25 grams);
• pour boiling sour cream into the boiling water;
• put fried mushrooms in there;
• add salt, pepper;
• Before serving, the soup is decorated with greens.

Numerous culinary reviews show that what to replace cream with other products is necessary for several reasons:

• there was no ingredient at the time of cooking with cream;
• with individual intolerance to dairy products;
• adherent to vegetarianism;
• wanting to lose weight.

Vegetarians and people with an allergic reaction to lactose and casein can use herbal creams. Unlike conventional dairy products, coconut and palm cream have a long shelf life.

The remaining gourmets are advised to replace the product:

• in pasta and sauce - milk, diluted with butter;
• in the soup - sour cream, diluted with milk;
• in the cream for the cake - condensed milk;
• in sweet pastry - condensed milk with butter.

How to make cream of any fat content from milk and butter, look in the following video.