Can cream be replaced with sour cream? Can cream be replaced with regular sour cream?

Many housewives are wondering what other product can replace cream in different situations. Gourmets are interested in ways to make a substitute on their own, existing recipes, culinary reviews.

What it is?

Cream is the fattest part of the liquid accumulated on top of the already standing milk. The pasteurized product is not as thick as it is originally. Cream has a high nutritional value.

The product contains great amount vitamins, lecithin, sodium, potassium, magnesium, calcium, iron, phosphorus, organic acids. The fat content of cream varies from 8 to 35%. Accordingly, calories are from 119 to 337, proteins - from 2.2 to 2.8, carbohydrates - from 3.2 to 4.5. The human body easily absorbs the product.

Often heavy cream used for cooking confectionery, various sweet creams. For these purposes, products with a fat content of 20% or more are used. The fatter the cream, the better it will whip. When whipping, the liquid turns into an air mass of a stable form. Whipped cream is added to dessert, mousse. They are needed for baking and decorating cakes, pastries, sweet rolls and pies. Dishes get refined taste and attractive look.

Unsweetened dishes are also sometimes diluted with cream. The product is often taken to make casseroles, pasta, pizza and other dishes. Sauces for salads, fish and meat dishes also cannot do without cream. Add to soups, gravy, various sauces liquid cream 10-15% fat.

Substitutes

Instead of cream, you can use milk and sour cream. Ryazhenka, kefir, yogurt, which are at hand, are also well suited for this purpose. The product can be replaced with condensed milk. It is an excellent substitute for whipped cream, great for adding to sweet dishes, desserts. You need to beat with a mixer 1.5 cups of condensed milk with a teaspoon lemon juice.

Sour cream and yogurt are mixed in equal proportions to obtain a thick cream for the cake. Custard is also sometimes replaced with a whipped product. For making sweet creams, sauces and sponge cake instead of cream, it is best to choose sour cream. It is similar to cream in terms of protein and fat content. Sour cream is saturated with milk proteins and amino acids. Ready meal takes on a slightly sour taste.

Sweet caramel cream with cream is used to decorate cakes. If you take 300 ml of sour cream instead of cream, add 150 grams butter, a glass of sugar and a little vanillin, you get an incredibly tasty and thick caramel cream. Beautiful curls, patterns, flowers will not spread over the surface of the cake.

Regular milk can serve as a substitute for cream in sauces and liquid dough. After heat treatment, there will be no sour taste. Unlike sour cream, it will not curdle. If cream is needed to give the dish density, then the milk must be thickened with flour or cornstarch.

Overweight people are advised to replace heavy cream coconut product. Coconut flakes should be poured with boiling water in a ratio of 1: 2, beat in a mixer. Then you need to strain the milk mixture. The product tastes like regular cream, but contains much fewer kilocalories. For the manufacture of vegetarian pasta the product is replaced with avocado cream.

The best melted butter obtained from cream. The melted fat has a delicate soft texture. The product is transparent and without sediment. It is stored for a long time. Instead of cream, butter is useful. In a container filled with a quarter hot water put pieces of butter. The vessel is placed in large saucepan with water, bring to a boil. Salt is added to ghee at the rate of 2 teaspoons per 1 kg of product. The product is infused, then a transparent layer of fat is poured into a clean bowl.

Self-manufacturing

Cream can be prepared at home - it does not take much time.

Step-by-step instruction:

• on water bath put a mixture of grated frozen butter (350 grams) and milk (2 cups);
• when heated, constant stirring is required;
• after heating, the liquid is whipped in a mixer until a homogeneous consistency is obtained;
• then the product is covered with a film and left in the refrigerator for 12 hours;
• Whip the milk mixture again until thick foam, gradually pouring into it powdered sugar.

For light cream, butter can be replaced with margarine.

Well-strained sour cream through a multi-layer gauze, whipped with a mixer, is an excellent substitute for cream. Medium-fat sour cream, tied in gauze, is suspended all night over a container into which liquid flows. In the morning, put weighed sour cream into a clean bowl. It is slightly denser than whipped cream, making it great for garnishing iced coffees, cocktails, strawberries, cakes, and more.

Often, a cream for decorating sweets is made from butter (1 pack), powdered sugar (1 cup) and sour cream (200 ml). After thorough whipping, the dessert is covered with the mixture. Butter cream can be made by whipping a banana with egg white. Then you should add a little sugar and vanilla.

Condensed milk is mixed with butter in a ratio of 1: 1. When using a cream substitute from condensed milk, sugar is poured less than necessary for sweet pastries. Such a product gives the dough a gentle friability, friability.

A standard pack of cottage cheese, mixed with powdered milk (4 tablespoons) and beaten to a consistency heavy cream, added to soups, casseroles, gravies. For the preparation of soufflé, recipes use a substitute made by mixing milk (0.5 cups) with powdered sugar (200 grams) and rubbed fat cottage cheese. You can make a thick mixture with gelatin: 20 grams per glass of liquid.

Recipes with substitutes

For cooking delicious sauce"Bechamel" instead of cream take milk and act as follows:

• you need to melt 50 grams of butter, add the same amount of flour and fry a little;
• then you need to gradually add a liter of milk;
• after 5 minutes, the mixture must be salted, pour a little sugar, crushed nutmeg and black pepper into it;
• the product should be brought to a boil, after which more butter (50 grams) is lowered into it.

This sauce goes well with pasta, meat and vegetable dishes.

Fudge is made by also taking milk instead of cream:

• 0.5 kg of sugar is poured into milk, heated, preventing the liquid from boiling, periodically stirring the contents of the pan;
• add 1 tablespoon of honey, without stopping stirring the mass;
• a piece of finished hot mix immersed in cooled boiled water;
• roll balls with palms;
• as soon as the ball stops sticking to the palms, the product is ready.

Cheesecake, which has gained popularity in recent years, is obtained by replacing cream with fatty non-acidic sour cream:

• gelatin (20 grams) is poured with cooled boiled water (100 ml), infused for an hour;
• crushed sugar cookie(300 grams) mixed with melted butter (100 grams);
• the resulting homogeneous mass is placed in prepared molds and sent to the refrigerator for 20–25 minutes;
• gelatin is heated, but do not allow it to boil;
• whipped weighed sour cream is mixed with low-fat cottage cheese and gelatin;
• cover the biscuit base with the resulting mixture;
• keep in the refrigerator for another 3 hours.

Cream is the upper part of milk obtained by settling or separating. The product is available in various fat content, but it is always liquid. Whipping gives cream density, however, in many recipes, tops that have not passed through the mixer are also used. But what if you are already involved in the cooking process and suddenly notice that desired ingredient not in the house? in different recipes?

Where is cream used?

Most often they are used to prepare various kinds of desserts. Cakes, pastries, rolls, mousses, pies using this product are especially tender. In this case, the cream must be whipped. They are also used to prepare savory dishes, especially sauces. Sauces are added to salads, fish and meat dishes. Heavy cream is also added to some soups. But what can replace them?

Replacing cream for savory dishes

Instead of cream, you can use regular milk! Prepare the sauce, but it was not at home desired product? You can make an excellent Bechamel sauce using milk of any fat content. Melt 50 grams, mix with 50 grams of flour and lightly fry. Then carefully pour milk into the mixture in an amount of one liter. Boil the sauce for five minutes. Then add salt to it, nutmeg, black pepper and some sugar. Bring the mixture to a boil and add another 50 grams of butter. Bechamel sauce is ideal for meat and vegetable dishes.

In sauce if there is no milk at home? Yogurt without fillers, fermented baked milk, kefir or sour cream are perfect for this role. When cooking, you can replace the cream with avocado. This fruit is rich in fat.

Replacing cream in desserts

You are almost ready delicious cake and suddenly remembered that there is no cream in the house? You don’t always want to run to the store, and cream is more expensive than regular dairy products. Cream, the price of which fluctuates around 60 rubles per half liter, is not available to everyone. How can you replace them without compromising the taste of dessert cream? There are many options here.

1. Mix one and a half cups of condensed milk with a teaspoon of lemon juice and beat with a mixer. Such a cream perfectly replaces a creamy decoration.
2. Rub 200 g of butter with a glass of powdered sugar. Add 200 grams of fat sour cream to the mixture. Beat the cream with a mixer and boldly decorate your dessert.
3. Beat one banana, sugar and vanillin with a mixer. You will get great replacement
4. Ordinary sour cream can replace cream if it is well drained with gauze folded in several layers, and then whipped with a mixer or blender.
5. Not sure what you can substitute for cream in a recipe? Use coconut milk. This product is saturated with fats and is very high in calories. It will give the dish a delicate creamy taste.

How to make cream yourself at home?

You didn't like any of the proposed options? Then try to cook the product at home with your own hands, the result will please you. The cream, the recipe of which you will find below, is very tender, tasty, and suitable for any dish!

Prepare high-fat cream, then you dilute it with milk if necessary. Take butter and milk in equal proportions. Cut the butter into squares or grate on coarse grater. Place the ingredients in a saucepan. Melt the butter over low heat, but make sure that the mixture does not boil in any case. When the butter is completely dissolved in milk, take a blender and beat the mixture well.

You can use such cream to prepare savory dishes, that is, soups and soups, sauces.

If you want to make whipping cream yourself, then work is for you. Cover the pot with the mixture with a lid or cling film and leave to cool. When the cream has completely cooled (required when room temperature), put them in the refrigerator overnight. The oil in the liquid should not float. Take a mixer and whip your homemade cream. They will perfectly replace the product from the store during the preparation of desserts and creams. These creams will help you save money.

Now you know how you can replace the cream in the recipe if they are not in the house. Good luck with your culinary endeavors!

It happens that you want to cook something special, to please yourself and your family, but one of the main ingredients, namely cream, is not at hand. At this point, the question arises: what can replace the cream in the right recipe? You should not get upset ahead of time, because you can replace them or cook them yourself.

And the price in the store for cream is higher than for other dairy products. If you learn to find an alternative to this ingredient, then the need to buy it will disappear altogether.

• What is cream
• Substitute Products
• How to cook yourself
• For sauce
• For a sweet dessert
• dietary ingredient

What is cream

Cream is the upper part of the settled milk, it is the fattest. They are usually liquid, only fresh ones have a thicker consistency than those that have been pasteurized. In this form milk product perfectly perceived in the sauce, added to the dough for baking, mousses, casseroles. Whipped cream is used to prepare sweet dishes. The product becomes airy due to whipping.

Cream is ordinary (with a fat content of 10–20%) and fatty (35% or more).

They are very nutritious, because in addition to fat they include a large number of proteins and carbohydrates. Contain vitamins A, PP, B, E, calcium, sodium, phosphorus. Digested human body easy enough.

Substitute Products

How can you replace cream if you don't have it on hand?

A range of dairy products such as:

• milk;
• kefir;
• sour cream;
• yogurt;
• ryazhenka;
• condensed milk.

Condensed milk. Of course, the choice of product used will depend on the dish that is being prepared. Condensed milk, for example, is a great substitute for whipped cream in a dessert. To do this, one and a half glasses of condensed milk and 1 tsp are taken for one serving. lemon juice, beat everything together with a mixer.

Sour cream. Many people doubt whether it is possible to replace cream with sour cream. Undoubtedly! These two ingredients are similar great content fat. It is best to use sour cream for cooking biscuit dough, sauce or sweet cream.

Peculiarity this product lies in the fact that it leaves a slight sour aftertaste in the dish, but many people even like it.

Sour cream is also used in the preparation of the following dishes:

• creamy puree soups;
• berry and fruit cocktails;
• salad dressings;
• meat or fish for stewing.

By the way, in puree soup, some housewives like to add instead of cream processed cheese co creamy taste. And to make it healthier, try putting the following mixture in cream soup: milk, sour cream and butter (equally).

Kefir, yogurt, ryazhenka. For batter, you can safely take kefir of any fat content, and for thick - 10% yogurt or fermented baked milk.

Milk. Then the question arises: is it possible to replace the cream regular milk? Although it is not too fatty, it is an excellent substitute for cream in some dishes. The product is suitable for both batter and sauce. Its advantage is that heat treatment it does not curdle immediately, like sour cream, and does not give a sour taste.

How to make your own cream

If you suddenly want to make cream yourself, it will not be difficult to do it, it just takes a little time:

• 400 g of frozen butter is taken and rubbed on a regular grater, then mixed with milk (400 ml) and placed in a water bath;
• The heating temperature should be such that the butter melts, but the milk does not become too hot. While the mixture is heating, it must be stirred. When the liquid is heated, it must be transferred to a blender and beat until the consistency is completely homogeneous;

• Now you can add homemade cream in any dish where they are required. Before proceeding with the process, you need to take into account the fat content that is required in the recipe. It is desirable to prepare any cream from fat milk and oils, and further dilute them with milk as needed, thereby reducing the percentage of fat content;
• If the hostess needs whipped cream, for example, for a confectionery, she can also easily make them;
• Having prepared and whipped the milk-oil liquid with a blender, it must be covered with a film, sent to the refrigerator for at least 12 hours;
• After that, the dairy product is whipped with a mixer until a thick foam is added, powdered sugar is added in the process.

For sauce

Milk is exactly what is usually replaced with cream in sauces and other savory dishes.

Let's take Bechamel sauce as an example:

• In a bowl with a thick bottom, put 50 g of butter, melt, put the same amount of flour and fry until a light golden hue;
• Then you need to pour in 1 liter of milk, but not immediately, but gradually, stirring constantly;
• Let the ingredients in the sauce thicken, boil it for 5 minutes, add 10 g of sugar, a pinch of salt, black ground pepper and nutmeg;

• The resulting composition is filtered, after which it is brought to a boil again and more butter (50 g) is added. Usually meat and potato dishes are supplemented with this wonderful mixture;
• But you can also use the product in a dessert, if you put sugar not 10, but 150 g, and at the last stage of cooking add 5 beaten yolks;
• To create more thick sauces cream is often substituted fat sour cream, sometimes fermented baked milk, kefir or natural yogurt;
• You can thicken the gravy with flour, adding it in 0.5 tsp. and stirring until the mass reaches the desired density.

Here is one of the most simple recipes sauces with sour cream: mix half a glass of the main ingredient with sugar (10 g), lemon juice (a few drops), a pinch of salt and pepper. lemon juice in this case used as a thickener. In this recipe, the gravy is not subjected to heat treatment, it is simply supplemented with meat dishes. It turns out simple and tasty.

For a sweet dessert

WITH savory dishes figured it out, but what cream is usually replaced in baking is another question. Most often in baking instead of original ingredient use milk or kefir to get more liquid consistency, yogurt - for thick dough. But in the preparation of sweet pastries great alternative is condensed milk mixed with butter (1:1). Putting condensed milk in the dough, you need to take into account that it is sweet, and add less sugar than indicated in the recipe.

Creams are made from fatty foods, so sour cream with a fat content of 35% or more is best. A little fresh lemon juice is added to it, after which it becomes thick and can be used as cream.

There is one good way to get tender air cream: put sour cream on cheesecloth, folded in several layers, let it stand for one night, and beat in the morning.

To obtain thick cream for the cake, mix yogurt with sour cream in half. Often used to decorate confectionery custard if there is no whipped cream. For souffle-type desserts, mix milk (100 ml), powdered sugar (200 g) and grated cottage cheese with high fat content(500 g). To thicken the mixture, gelatin is added - 20 g per 200 ml of water.

dietary ingredient

Many girls fighting with extra pounds, the question arises of what can replace cream in desserts, since they are too fatty. But dishes with this ingredient are especially delicious. Condensed milk and sour cream are also not included dietary products. coconut cream- analogue regular cream for whipping. They are very similar in taste, but only contain very few calories.

Coconut variant can be purchased at the store or you can make your own. taken coconut flakes, poured with hot water (this will allow the dense mass to dissolve faster), whipped with a blender.

Approximate proportions: 1 part wood chips to 2 parts water. The less water used, the thicker the cream will be. After the composition has cooled, it must be filtered.

If possible, experiment with cooking, do not be afraid to replace one ingredient with another.

If you know exactly which product, and in which case to apply, it will not let you down.

It is possible that a dish with the replacement of cream with another ingredient will turn out better than cooked according to original recipe. Enjoy your meal!

Cream - a frequent ingredient that is used in the preparation of various hot dishes. He is indispensable component in the creation of creams, sauces, pastries, etc. If you do not have cream on hand, and the dish needs to be prepared now, then we recommend that you use homemade cream substitutes. There is no universal substitute, but there are many recipes for making cream at home.

What products can be used to replace cream

How to replace cream when they are not at hand. Dairy products to replace:

• Kefir;
• Milk;
• Ryazhenka;
• Sour cream;
• Yogurt;
• Condensed milk.

Can milk be substituted for cream?

The cream contains milk, so they can be replaced with it. However, milk alone will not be enough, you need to add some more butter so that its fat content is satisfactory. The proportion depends on the percentage of fat content of milk:

1. 3.2% milk - pour 3/4 of the milk into a glass, fill the rest with butter.
2. 2.5% milk - pour 3/5 of the milk into a glass, fill the rest with butter.
3. 1% and skimmed milk - 2/4 milk and 2/4 butter.

If you want to get 33% fat cream in consistency, then the amount of butter should be slightly increased.

How to replace cream with condensed milk?

If you want to replace whipped cream in dessert, you can use condensed milk. For one serving, use 1.5 cups of condensed milk and 1 tsp. lemon juice. Beat all the ingredients with a mixer and add instead of cream.

Can sour cream be substituted for cream?

Sour cream has always been a great substitute for cream in any recipe. To make cream from sour cream, you need to dilute it with water or skimmed milk. The proportions depend on the fat content of sour cream:

1. Fat content more than 50% - dilute in half with water.
2. Fat content 20-40% - it is recommended to dilute in half with milk.
3. Fat content 10-20% - it is best to dilute with milk in a ratio of 3/4 sour cream to 1/4 milk. You can also take 1/5 part boiled water to 4/5 of sour cream.

What can you substitute for cream in baking?

You can use regular or condensed milk to replace cream in baked goods. If there is sugar in the recipe, then just significantly reduce its amount. Also, if the recipe already has condensed milk, then just add a small amount of oils. Therefore, if you need to replace cream in cream or pastries, you can safely use regular or condensed milk with butter.

How to replace whipping cream - video

If you don't have cream, consider available substitutes in coffee, baked goods, soup, sauce, cream, and ice cream.

in baking

Any dairy and dairy products.

It is even possible to use reconstituted (powdered) milk. In this case, add a little butter or butter substitute for fat content.

Sour cream is the best substitute for cream in baking. Dilute it by about a quarter (depending on fat content) with water.

If you use condensed milk, in addition to adding butter, cut back on the sugar in the recipe.

Butter.

Oil.

Any, including spread, coconut oil or margarine.

Spices.

For example, cloves, cinnamon, vanilla, nutmeg, ginger, anise (star anise), cardamom, bay leaf, black pepper and even salt.

Fruit pulp.

The best combination with coffee is a banana, mashed, and orange juice. You can add 1/2 tsp to one mug. lemon juice or citric acid on the tip of a knife.

Cognac.

For one cup of coffee, add 2 tsp. cognac.

Cheese.

Such a substitute is popular in Finland. Only fit fatty varieties. A cube of cheese, sugar (optional) is placed at the bottom of the glass and poured with hot coffee.

Sweet omelet.

Sweet omelette coffee is popular in Vietnam. Egg yolk beat with 2 tsp. condensed milk, add 1 tbsp. l. warm, but not hot coffee and whisk again until smooth. Add this mixture to hot coffee.