Here's the disclaimer: this substitute is not perfect. After staring at some nutrition labels on a milk carton, a heavy cream carton, and a box of butter, I punched some numbers into my calculator from the 8th grade and came up with the best ratio of whole milk to butter to approximate the fat content of heavy cream.
Its high fat content is exactly what we need to emulsify into milk in order to create a heavy cream substitute. Butter has a fat content that hovers at 80%, which explains why it makes everything taste so much better. When over-whipped, cream breaks and separates into butter and buttermilk. This means that 1 cup of heavy cream has about 10x the amount of fat as 1 cup of whole milk! The fat content of heavy cream or whipping cream hovers around 35%, while whole milk is only 3.5% fat by weight. Cream contains higher levels of saturated fat, which solidifies when chilled and traps air bubbles when agitated, resulting in beautiful clouds of whipped cream when beaten just the right amount. Straight from the cow, unpasteurized raw milk will separate into two layers: a higher-fat cream layer that rises to the top, and a layer of milk that sits below it. When that day comes, we've got you covered with this 2-ingredient alternative. We love it in our classic creamed spinach, and our irresistible creamy chicken marsala just wouldn't be the same without it.īut there comes a day when the grocery store is out, or you just don't feel like leaving the house for a single missing ingredient. When it comes to adding richness to saucy dishes, there's nothing better than a heavy splash of cream to make even the most healthy vegetables a little more indulgent.
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