Recipe - Heavy Cream Sub

Instruction file

I just got a new book called Substituting Ingredients An A to Z Kitchen
Reference by Becky Sue Epstein and Hilary Dole Klein.

So putting it to use I thought I would check out this sub for you...

Heavy or Whipping Cream:
1 cup = 2 Cups whipped

Cream, Light (or Half and Half), 1 C

= One half C heavy cream plus One half C milk

= 7/8 C milk plus 3 T butter or margarine

= One half C evaporated milk plus One half C milk

Cream, Whipped, sweetened, 1 C

= 1 (4 oz) package frozen whipped cream topping

= 1 envelope whipped topping mix, prepared as directed

= 1 mashed banana beaten with 1 stiffly beaten egg white plus 1 tsp sugar

= 1 C nonfat fry milk powder whipped with 1 C ice water and sweetened to
taste (this is for lowcalorie desserts and drinks; it will not hold firm)

= icecold evaporated milk, plus 2 tsp sugar, whipped (use immediately)

Hints for Successful Substituting Dairy Products:

Except when needed for whipping, heavy cream and light cream can be used
interchangeably. Yogurt or sour cream can be used for a tangier taste or a
different fat content, although it's generally not a good idea to boil
yogurt or sour cream because they can separate. Posted to Digest
eatlf.v097.n061 by Reggie Dwork reggie@reggie.com on Mar 04, 1997