Whip cream substitute?
I need help with a whipping cream/heavy cream substitute for this recipe.
Here's the catch: I'm lactose intolerant, and can't have milk unless it has been boiled. (Yogurt or cheeses are okay.)
Any suggestions?
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11 Comments:
It's just two tablespoons, why not leave it out and use two tablespoons of the pasta cooking water?
OR use one egg yolk, like in carbonara.
OR if you simply must have the white stuff, make a bechamel using lactose free whole milk.
OR you said you can have cheese, try marscapone or cream cheese, it should melt from the heat of the pasta and provide that mouthfeel that the cream would have.
Keep a little of the pasta cooking liquid just in case the dish is too tight/thick.
wookie at 5:27PM on 03/19/08
Evaporated milk would also work. It's heated to a very high temperature. Actually, if it's very cold you can actually whip it (not for your recipe, obviously), but have to use it immediately.
PerkyMac at 5:38PM on 03/19/08
Thanks for your hints. I ended up using soy milk in a bechamel-esque attempt. It didn't work quite as well as I had hoped. I think I'll try it again, with another option, in a few days. (It was still pretty good.)
Thanks again!
Skythe at 6:19PM on 03/19/08
For that recipe, I would use a tablespoon of whatever substitute for butter you normally use and then thin it with more pasta water.
I cook mostly dairy-free (my son is allergic) and I've found this substitution works well every time I've tried it:
1 C heavy cream = ¾ C milk (I use full fat soy) + 1/3 C butter (I use Earth Balance Margarine)
This will not whip, but for other applications it adds the right amount of fat to create a heavy cream ratio in soymilk. I've used it in ganaches, candy making and sauces.
maggiehc at 7:02PM on 03/19/08
if you can't have it unless it's been boiled, boil it.
dmarina at 9:51PM on 03/19/08
I was just on Weight Watchers website (trying to learn some portion control, seems to be working) and saw something about substituting fat free evap milk for whipped cream. Came over here and saw this posting, funny coincidence. I do not know if evap milk helps you at all but I am wondering if whipped fat free evap milk is a decent substitute for whipped cream. I have always been a whipped cream purist, don't like the taste of Cool Whip. It seems like if I am trying to lose weight and eat healthier why would I eat something as processed as fat free Cool Whip just to save a few calories...who knows what they put in it. I am thinking of doing an angel cake this weekend with fresh berries (ok, will prob have to put choc frosting on half for my husband, I have never understood that) and a little whipped crean would be nice.
mrsmoosie at 10:17PM on 03/19/08
next time, you could also try soy creamer - Silk has a nice brand. It's thicker than regular Silk soy milk.
Madelyn
KarmaFreeCooking
MadelynRodriguez at 10:35PM on 03/19/08
There is a product called On Top Topping which all the caterers use, it's non- dairy but tastes just like whipped cream, and holds its body for hours at room temp. My vegan friends always have it in their freezer and use it for everything.
schmoozie at 6:08AM on 03/20/08
If sour cream is ok for you, I'd use that...cut back on the onion just a bit to account for the acidity.
ccbweb at 3:03PM on 03/20/08
I agree with ccbweb.... if you can eat yoghurt why not just use that?
Sweetie at 4:42PM on 03/20/08
Hey Schmoozie, Where can we buy this great ON Top Topping? Can't find it on the web.
bessfour at 12:57PM on 03/21/08