Can I substitute milk or half-and-half for whipping cream in a recipe?
I’ve had good luck substituting milk or half-and-half in some recipes, but if you’re trying to make whipped cream with milk, forget about it. Heavy cream contains at least 36 percent butterfat (light whipping cream contains 30-36 percent), and you need that high fat content to make a stable whipped cream. Successfully substituting for heavy cream mostly depends on the recipe. I use milk and/or half-and-half in soups, sauces, and quiche recipes that call for heavy cream, like this Asparagus and Parmesan Tart. (Note: It’s important to add the milk or cream at the end of cooking so you don’t overcook or boil the dairy, which can curdle.) This Crab-and-Corn Chowder is the perfect recipe to substitute milk or heavy cream — if you lose some of the chowder’s thickness by not using heavy cream, just mash some of the potatoes with the back of a fork to thicken the soup. And the amount of heavy cream called for in this Butternut Squash Soup is so nominal, you could easily stir in a dollop of yo
