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 yogurt, or even light sour cream, instead.

I also use yogurt in place of heavy cream in cold soups, dips, and sauces that don’t require cooking. It’s nearly impossible to find a good substitute for heavy cream in baked goods (like scones) because the lower fat content will change the texture so drastically. If you’re substituting because you’re missing an ingredient, you can make 1 cup of mock heavy cream by mixing 3/4 cup whole milk with 1/4 cup melted butter (but this mixture won’t whip).

-- Colleen Rush

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