INGREDIENTS

INSTRUCTIONS

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 c  = 2 Cups whipped
Cream, Light (or Half and Half), 1 C
= 1/2 C heavy cream plus 1/2 C milk
= 7/8 C milk plus 3 T butter or margarine
= 1/2 C evaporated milk plus 1/2 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 low-calorie desserts and drinks; it will not hold firm)
= ice-cold 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
eat-lf.v097.n061 by Reggie Dwork <reggie@reggie.com> on Mar 04, 1997

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