Picture this. I’m standing in my kitchen, about to make my Copycat Olive Garden Chicken Alfredo for dinner. I reach into my fridge to grab the heavy cream needed and much to my un-surprise I find that I’m out of heavy cream. That shouldn’t surprise me though since I rarely buy the real stuff. It’s so expensive and when I do buy it, I usually don’t get it all used up before it goes bad. Since I don’t like wasting money, I don’t buy it unless I absolutely have to. Instead, I use a homemade heavy cream substitute in the majority of my recipes.
This heavy cream substitute can be used in almost any recipe that you would use store bought cream in with one exception. It will not whip. It’s awesome in every other recipes I’ve tried, but if you’re making homemade whipped cream, you’ll have to use the real stuff. Otherwise, you’re good to go to use it normally.
Homemade Heavy Cream Substitute Recipe
When you make it, be sure that you don’t let the milk scorch. It will very easily and since saving money on milk is hard enough, scorching the milk isn’t a good thing. You’ll also want to use unsalted real butter over margarine. Margarine really is worse for your health over real butter and in this recipe, the fat that butter contains is needed to mimic real heavy cream. This will keep for a week or so in the fridge as long as you store it in an air tight container. Before you use it though, you’ll want to give it a very good shake. The butter and milk will separate as it cools so by shaking it back up, it will help it combine again. If it absolutely won’t mix back up and I’ve only had that happen once, put it on low heat or zap it for a few seconds in the microwave until hot then stir and mix well again. Just for reference, this recipe makes 1 cup of heavy cream substitute.
You will need:
- 3/4 C Milk (I use 2% or whole milk)
- 1/3 C butter (no margarine…margarine is bad.)
In a small saucepan, melt the butter over low heat. Be careful not to let it brown or burn. Remove from the heat.
Once the butter is melted, add a couple of tablespoons of the cold milk to the hot butter to temper it. Do not skip this step. If you do skip it, your milk will likely curdle.
Once you’ve tempered the butter, slowly pour in the remaining milk stirring as you pour.
Return the saucepan to low heat and whisk until the mixture is fully combined and hot.
Add the butter and milk mixture to a medium mixing bowl and beat on medium with a hand mixer until it’s thick.
- ¾ C Milk (I use 2% or whole milk)
- ⅓ C butter (no margarine…margarine is bad.)
- In a small saucepan, melt the butter over low heat.
- Add a tablespoon or two of the melted butter to the cold milk to temper it. Please do this step. If you don’t? You’ll cause the milk to curdle.
- Add the remaining butter to the milk and return to low heat. Cook on low heat and stir with a whisk until the mixture is hot and well combined.
- Add to a mixing bowl or blender and mix under thick.
- Store in an airtight container in the fridge for up to a week.
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