If you decide to experiment in the culinary field and you need a replacement for cream, you need to look for it based on the initial composition of the dish. Cream has few analogues, but if you know in what proportions to replace them with sour cream or milk, you can cook a dish no worse than indicated in the original recipe.
Cream is the top layer of settled milk. Even the fattest cream is liquid. They become airy thanks to whipping. But not all recipes use whipped cream.
Dishes with cream
First of all, cream is used to prepare various desserts. It can be pastries, cakes, pies, curd casseroles and simply sweet masses of berries and dairy products. In this case, the cream is whipped.
In addition, a replacement for cream may be needed in recipes for sauces that are added to both salads and meat dishes. In such recipes, the cream is boiled with spices.
Substitution for savory dishes
The easiest way is to use milk instead of cream. This option will be good, for example, in the recipe for Bechamel sauce. It is necessary to melt 50 g of butter, add a similar amount of flour to it and fry it until it is nutty.
Then add 1 liter of milk in small portions, stirring the sauce thoroughly. Boil the mixture over low heat for 5 minutes (to thicken) and add a pinch of salt, nutmeg and black pepper, as well as 2 tsp. Sahara. Strain the composition, then put it on the fire again, bring to a boil and add another 50 g of oil. This sauce can be added to potatoes or meat.
If you add more sugar (3/4 cup) to Bechamel and add 5 whipped yolks at the end, you can use it for desserts as well. In addition, for the preparation of thick sauces, fatty sour cream is often taken instead of cream, as well as kefir, fermented baked milk or unsweetened yogurt. The same ingredients can be added to the dough.
Replacement for desserts
Cream cakes and cakes are always delicious. When there is no cream, other ingredients can be used. If done correctly, the dessert will be just as delicious as the original recipe.
You need to know that sour cream instead of cream can sour. To prevent this from happening, you need to choose a fatty homemade fermented milk product with a pronounced buttery taste. In addition, more sugar is required in the whipped sour cream.
You can replace the cream with condensed milk. It whips well and looks no worse on desserts. Only this product is better acidified with lemon juice so that the taste is not sugary. For 2, 5 tbsp. condensed milk requires 1 tsp. lemon juice.
For recipes for open desserts like soufflé, you can take milk instead of cream, mixed with fatty grated cottage cheese and powdered sugar. For 500 g of cottage cheese, no more than 100 ml of milk and 200 g of sugar are required. For thickening, you can use gelatin (20 g per glass of water).
