MYO Heavy Cream Substitute
3/4 cup milk (not low fat)
1/3 cup real butter, melted but not hot enough to boil!
Put the whole milk In a bowl, add the melted butter and whip with a whisk attachment or hand beater on medium for about 2 minutes. If you plan on making your own Whipping Cream use 1/2 c. butter instead of 1/3rd.
Refrigerate the mixture in a covered container. If using the cream in soups, sauces or baked goods, it's ready immediately. To use it in homemade whipped cream it must be refrigerated for at least 24 hours. Do not use margarine as this is merely oil and does not work.
Did you know regular heavy cream has 100 calories and 11 grams of fat per 2 tablespoons? If you are looking to drastically reduce your calories, substituting an equal amount of half-and-half cream for the heavy cream called for in a recipe generally works quite well. Or, alternatively, you can give this low fat heavy cream substitute a try:
MYO Low-Fat Heavy Cream Substitute (recipe #2)
8 ounces low fat cottage cheese
3 tablespoons non-fat powdered milk
Combine and in a blender, puree for 3 minutes, use in your favorite recipe calling for heavy cream. This is not meant to replace whipping cream, but can be used in baked goods recipes calling for heavy cream.