Heavy Cream Substitute

When we read 'heavy cream' in a recipe, it's likely that the cream is to be whipped. How well does this substitute whip and 'hold up' in a recipe?

Jess
Silver Post Medal for All Time! 267 Posts

January 31, 20190 found this helpful

I don't know, Doug. I think that I would consider heavy cream to be unwhipped, unless it stated otherwise.

You wouldn't use a can of whipping cream or frozen whipped topping in a quiche or add to pasta sauce, probably. I might if I had it leftover but not purposefully.

That said, I have whipped regular milk before so I bet this would whip up just fine. Let us know how it works out. :)

 

I have not tried whipping it, but I'm sure you could. It worked well in my butternut squash soup recipe.

I made this for pumpkin pie. When i mixed it the butter clumped up & was separated from the milk. Is this normal?

This did not work at all. The butter and flour clumped together and the milk would not mix with it at all. It just became a clumpy mess in the milk.