How to replace butter cream for a cake. Can cream be replaced with regular sour cream?

Cream is upper part milk obtained by settling or separation. The product is available in different fat contents, but it is always liquid. The cream is thickened by whipping, although in many recipes the tops that have not passed through the mixer are used. But what if you are already involved in the cooking process and suddenly notice that required ingredient not in the house? How can you replace cream 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 turn out to be 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. Add heavy cream and in some soups. But what can replace them?

Replacement of cream when preparing savory dishes

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

How can you replace cream in sauce if you don’t have milk at home? Yogurt without fillers, fermented baked milk, kefir or sour cream are perfect for this role. When making vegetarian pasta, you can replace the cream with avocado. This fruit is full of fats.

Replacement of cream when preparing desserts

You're almost ready delicious cake and suddenly remembered that there was 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 affordable for everyone. What can you replace them with without compromising the taste of the dessert cream? There are many options here.

Mix one and a half glasses of condensed milk with a teaspoon lemon juice and beat with a mixer. This cream perfectly replaces a creamy decoration.
Grind 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 feel free to decorate your dessert.
One banana egg white, sugar and vanillin, beat with a mixer. This will make an excellent substitute for buttercream.
Regular sour cream can replace cream if it is thoroughly strained with gauze folded in several layers and then whipped using a mixer or blender.
Don't know what you can substitute for cream in a recipe? Use coconut milk. This product is saturated with fat and very high in calories. It will give the dish a delicate creamy taste.

How to make your own cream at home?

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

Prepare high-fat cream, then thin it with milk if necessary. Take butter and milk in equal proportions. Cut the butter into squares or grate it coarse grater. Place the ingredients in a saucepan. Melt the butter over low heat, but be careful not to allow the mixture to boil. When the butter is completely dissolved in the milk, take a blender and beat the mixture well.
You can use this cream to prepare savory dishes, that is, soups and puree soups, sauces.

If you want to make your own whipping cream, then the work is not over for you. Cover the pan with the mixture with a lid or cling film and leave to cool. When the cream has cooled completely (necessarily when room temperature), put them in the refrigerator overnight. Oil should not float in the liquid. Take a mixer and whip your homemade cream. They are an excellent substitute for store-bought products when preparing desserts and creams. Such cream will help you save money.

Now you know what you can use to replace cream in a recipe if you don’t have it in the house. Good luck with your culinary endeavors!

Sometimes 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 moment the question arises: what can replace cream in the right recipe? There is no need to get upset ahead of time, because you can replace them or prepare 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 purchase it will disappear altogether.

What is cream

Cream is the upper part of 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 dairy product great in sauce, added to baking dough, mousses, casseroles. Whipped cream is used to prepare sweet dishes. Air product becomes due to beating.

Cream can be regular (with a fat content of 10–20%) and full fat (35% or more).

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

Substitute Products

What can you replace cream with if you don’t have any on hand?

A whole range of dairy products, for example:

milk;
kefir;
sour cream;
yogurt;
fermented baked milk;
condensed milk.

Condensed milk. Of course, the choice of product used will depend on the dish being prepared. Condensed milk, for example, is an excellent substitute for whipped cream in dessert. To do this, take one and a half glasses of condensed milk and 1 tsp 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. Without a doubt! These two ingredients are similar in their high fat content. It is best to use sour cream for cooking biscuit dough, sauce or sweet cream.

Peculiarity of this product is that it leaves a slight sour taste 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, some housewives like to add cream to puree soup instead of cream. processed cheese with creamy taste. To make it healthier, try adding the following mixture to the cream soup: milk, sour cream and butter (equal parts).

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

Milk. Then the question arises: is it possible to replace 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 when heat treatment it does not curdle immediately, like sour cream, and does not give a sour taste.

How to cook it yourself

If you suddenly want to make your own cream, it won’t be difficult to do, it just takes a little time:

Take 400 g of frozen butter and grate it on a regular grater, then mix it with milk (400 ml) and place it 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 up, it needs to be stirred. When the liquid heats up, it must be transferred to a blender and blended until the consistency becomes completely homogeneous;
Now you can add homemade cream to any dish where it is needed. Before you begin the process, you need to consider the fat content required in the recipe. It is advisable to prepare any cream from full fat milk and butter, and then dilute them with milk as needed, thereby reducing the fat content;
If the housewife needs whipped cream, for example, for a confectionery product, she can also easily make it;
Having prepared and beat the milk-butter liquid with a blender, it must be covered with film and placed in the refrigerator for at least 12 hours;
After this, beat the milk product using a mixer until thick foam, adding in the process powdered sugar.

For the sauce

Milk is what is usually used to replace cream in sauces and other savory dishes.

Let's take Bechamel sauce as an example:

Place 50 g of butter in a thick-bottomed bowl, melt, add the same amount of flour and fry until light golden brown;
Then you need to pour in 1 liter of milk, but not immediately, but gradually, stirring constantly;
Let the ingredients in the sauce thicken, cook it for 5 minutes, add 10 g of sugar, a pinch of salt, black ground pepper and nutmeg;
The resulting mixture is filtered, then brought to a boil again and more butter (50 g) is added. Usually this wonderful mixture is complemented with meat and potato dishes;
But you can also use the product in dessert, if you add not 10, but 150 g of sugar, and last stage preparation add 5 beaten yolks;
To create more thick sauces cream is often replaced full fat sour cream, sometimes fermented baked milk, kefir or natural yogurt;
You can thicken the gravy with flour, adding 0.5 tsp at a time. 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 in this case used as a thickener. In this recipe, the gravy is not subjected to heat treatment; it is simply added to meat dishes. It turns out simple and tasty.

For a sweet dessert

WITH savory dishes We figured it out, but what is usually used to replace cream in baking is another question. Most often, in baking, milk or kefir is used instead of the original ingredient to obtain more liquid consistency, yogurt - for thick dough. But in preparation sweet pastries an excellent alternative is condensed milk mixed with butter (1:1). When you put 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 products, 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: Place the sour cream on cheesecloth folded in several layers, let it sit overnight, and beat in the morning.

To get thick cream For the cake, mix yogurt with half and half sour cream. For decoration confectionery often used custard, if there is no whipped cream. For souffle-type desserts, mix milk (100 ml), powdered sugar (200 g) and pureed high-fat cottage cheese (500 g). To thicken the mixture, add gelatin - 20 g per 200 ml of water.

Cream is a very common ingredient in the preparation of various hot dishes, often used in baking and is base ingredient in most sauces and creams. It doesn’t matter for what reasons you decided to replace them. Whether you want to make the dish less fatty or you simply don’t have cream at the right time, we will try to tell you in as much detail as possible how to replace cream in the recipe. Of course, there is no one universal substitute - it all depends on what kind of dish you want to prepare.

You can replace cream with milk

Cream is a dairy product, or rather the upper fatty layer of infused milk. Of course, it can replace cream, but milk itself is not so fatty. In order for it to become as similar to cream as possible, you need to add butter to it. The proportion depends on the fat content of the milk.

3.2% milk: 3/4 cup milk, fill the rest to the top with butter.
2.5% milk: 3/5 cup milk, the rest is butter.
1% and skim milk: half a glass of milk to half a glass of butter.

If you want the consistency of 33% heavy cream, you can slightly increase the amount of butter.

How to replace cream in baking

In baking, cream can be replaced with either regular milk or condensed milk. You can also add oil to it, but in smaller proportions than usual. Please note that if the recipe contains sugar, its amount must be significantly reduced. And if the recipe already contains condensed milk, just add it more oil. If you need to replace cream in cream or baked goods, condensed milk with butter is the best solution.

Cream can be replaced with sour cream

How to replace cream with sour cream? Sour cream is made from cream, so it will serve as an excellent substitute for cream in any recipe. But unlike milk, sour cream does not need to be made richer, but rather diluted skim milk or even water. The proportions depend on the fat content of the sour cream.

Sour cream with a fat content above 50% can be safely diluted in half with water.
20-40% can also be diluted in half, but it is better to do this with milk.
10-20% sour cream can be diluted with milk in the proportions of 3/4 sour cream to 1/4 milk, or 4/5 sour cream to 1/5 boiled water.

In order to replace cream in the sauce, and its consistency should remain as thick as possible, the sour cream can not be diluted with anything, but only reduce its amount.

How to replace cream for a vegetarian

For vegetarians, people on strict diets or people suffering from lactose intolerance, we recommend purchasing vegetable cream. Vegetable cream is made from vegetable fats, in most cases from coconut and palm oil. They are very common in industrial food production. They are distinguished from dairy cream by their long shelf life. Vegetable cream is also sold in dry form. They taste almost indistinguishable from dairy products. The scope of their use as a substitute is not limited in any way. Their proportions in any recipe need not be changed.

Let's sum it up

It is best to replace cream with dairy products that are as close to it as possible: sour cream or milk. In case of vegetarianism or personal intolerance to dairy products, a common ingredient is replaced vegetable cream. Use the following list of recommendations to understand in which case which method is best:

How to replace cream in soup - pure or slightly diluted sour cream.
How to replace whipped cream - whipped diluted sour cream with sugar.
How to replace cream in pasta - milk mixed with butter.
How to replace cream in puree soup - sour cream slightly diluted with milk.
How to replace cream in baking - condensed milk with butter.
How to replace cream in cream - condensed milk.
How to replace cream in sauce - milk and butter.

Sometimes 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 cream in required prescription? There is no need to get upset ahead of time; you can replace them with tea or prepare 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 completely.

What is cream

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

Cream can be ordinary (with a fat content of 10–20%) and thick (35% or more).

They are very nutritious; tea, in addition to fat, includes a large number of proteins and carbohydrates. Contains vitamins A, PP, B, E, calcium, sodium, phosphorus. They are absorbed by the human body quite easily.

Substitute Products

What can you replace cream with if you don’t have it on hand?

A whole range of dairy products, say:

milk;
kefir;
sour cream;
yogurt;
fermented baked milk;
condensed milk.

Condensed milk. Ultimately, the choice of product used will depend on the dish being prepared. Condensed milk, for example, is a good substitute for whipped cream in dessert. To do this, take one and a half glasses of condensed milk and 1 tsp for one share. lemon juice, beat everything together with a mixer.

Sour cream. Many people doubt whether it is permissible to replace cream with sour cream. Undoubtedly! These two ingredients are similar in that they contain a huge amount of fat. It is best to use sour cream to prepare biscuit dough, sauce or sugary cream.

The peculiarity of this product is that it leaves a slight sour taste 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, some housewives like to add processed cheese with a creamy taste to creamy soup instead of cream. To make it more suitable, try adding the following mixture to the cream soup: milk, sour cream and butter (equal parts).

Kefir, yogurt, fermented baked milk. For a liquid dough, you can safely use any fatty kefir, and for a thick dough - 10% yogurt or fermented baked milk.

Milk. Then the question arises: is it permissible to replace cream with ordinary milk? Although it is not too thick, it is a good substitute for cream in some dishes. The product is suitable for both batter and sauce. Its advantage is that during heat treatment it does not immediately curdle like sour cream and does not give a sour taste.

How to cook it yourself

If you suddenly want to make your own cream, it won’t be difficult to do, it will just take a little time:

Take 400 g of frozen butter and grate it on an ordinary grater, then mix it with milk (400 ml) and place it 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 up, it must be stirred. When the liquid heats up, it must be transferred to a blender and blended until the consistency becomes completely homogeneous;
Now you can add homemade cream to any dish where it is needed. Before you begin the process, you need to consider the fat content required in the recipe. It is advisable to prepare all kinds of cream from thick milk and butter, and in the future dilute them with milk as needed, thereby reducing the fat content;
If a housewife needs whipped cream, say, for a pastry, she can easily make it too;
Having prepared and beat the milk-butter liquid with a blender, cover it with film and place it in the refrigerator for at least 12 hours;
After this, the dairy product is whipped with a mixer until thick foam, adding powdered sugar in the process.

For the sauce

Milk is exactly what is usually used to replace cream in sauces and other savory dishes.

Let's take Bechamel sauce as an example:

Place 50 g of butter in a thick-bottomed bowl, melt, add the same amount of flour and fry until light golden brown;
Then you need to pour in 1 liter of milk, but not all at once, but little by little, stirring continuously;
Let the ingredients in the sauce thicken, cook it for 5 minutes, add 10 g of sugar, a pinch of salt, ground black pepper and nutmeg;
The resulting composition is filtered, then brought to a boil again and more butter (50 g) is added. Usually this amazing mixture is complemented with meat and potato dishes;
But you can also use the product in dessert if you add not 10, but 150 g of sugar, and add 5 beaten yolks at the last stage of preparation;
To create thicker sauces, cream is often replaced with thick sour cream, occasionally fermented baked milk, kefir or natural yogurt;
You can thicken the gravy with flour, adding 0.5 tsp of it. and stirring until the mass acquires the required density.

Here is one of the most primitive recipes for 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 is used as a thickener. In this recipe, the gravy is not subjected to heat treatment; it easily complements meat dishes. It turns out easy and delicious.

For a sweet dessert

We've sorted out the unsweetened dishes, but what traditionally replaces cream in baked goods is a different question. Most often in baking, instead of the initial ingredient, milk or kefir is used to obtain a more liquid consistency, yogurt is used for a thick dough. But when preparing sugary baked goods, a wonderful alternative is condensed milk mixed with butter (1:1). When you put condensed milk into the dough, you need to take into account that it is sugary and add less sugar than indicated in the recipe.

Creams are made from thick products, 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 method for acquiring a delicate, airy cream: put the sour cream on gauze, folded in several layers, let it sit for one night, and beat it in the morning.

To get a thick cream for the cake, mix yogurt and sour cream half and half. Custard is often used to decorate confectionery products if whipped cream is not available. For souffle-type desserts, mix milk (100 ml), powdered sugar (200 g) and pureed high-fat cottage cheese (500 g). To thicken the mixture, add gelatin - 20 g per 200 ml of water.

Dietary ingredient

Many girls who struggle with extra pounds, the question arises about what can replace cream in desserts because it is too thick. And tea dishes with this ingredient turn out exceptionally appetizing. Condensed milk and sour cream are also not included in the series dietary products. Coconut cream- analogous to ordinary whipping cream. They taste very similar, but only contain very few calories.

You can buy the coconut version in a store or prepare it yourself. Takes coconut flakes, pour in hot water (this will allow the dense mass to dissolve more quickly), and beat with a blender.

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

If you are likely to experiment with cooking dishes, do not be afraid to replace some ingredients with others.

If you know correctly which product to use and in what case, it will not let you down.

It is possible that a dish that replaces cream with another ingredient will turn out better than one prepared according to the original recipe. Bon appetit!

Cream - made from whole milk separation method. Cream is divided into regular (10-20% fat) and heavy (35% fat). Cream is used for the preparation of confectionery products (cakes, cakes, creams, etc.), as well as for all kinds of sauces, cream soups.

For example, what can you replace cream with? for making sauces, use the most ordinary milk or sour cream, which should be thickened with flour. In order to thicken milk or sour cream with flour, you need to add ½ teaspoon of sifted flour to sour cream or milk, constantly stirring until the desired thickness of the product is formed. Sour cream can also be thickened with lemon juice: add a few drops of lemon juice to a portion of sour cream, and after 5 minutes the sour cream will thicken. There is another option, which is to use ready-made thickeners, which can be purchased at any supermarket or store.

For creams, cream containing 35% fat is used, and here the question arises: what can you replace cream with? for making cream? Use high-fat sour cream for these purposes. To make the sour cream thicker, you need to add a few drops of fresh lemon juice and in five minutes you will have it. thick sour cream, which you can replace cream with. Another way is to fold gauze into 3-4 layers and strain out the sour cream all night, and in the morning beat it, and you will get a fluffy and delicate cream, verified!

To decorate cakes and pastries, use pastry creams, which can be bought ready-made in the store.

How to prepare cream at home with the desired fat content:

Better cream cook higher fat content immediately, and then dilute them with milk to the desired fat content. We take milk and butter in a 1:1 ratio (100 grams of butter: 100 grams of milk). We will calculate the fat content as follows: 3.5% (milk) + 80% (butter): 2 = 41.75%. Now let’s dilute our cream with milk 1:1, and thereby reduce the fat content of the cream - 41.75% (cream) + 3.5% (milk): 2 = 22.7%. This way you can adjust any fat content for your cream. Now let's start preparing the cream of the fat content you need: Pour milk into a saucepan and add butter, which we first chop on a coarse grater or cut in small pieces. We bet on slow fire and wait until the butter melts, but under no circumstances bring it to a boil ( prerequisite). Once the butter has melted, you need to beat this liquid with a blender or mixer and after 4 minutes you have cream that can be used to make sauces, cream soup, and puree soup. If the cream turns out to be fatty, then dilute it with milk 1:1, as described above.

Now I propose to continue further and make whipping cream. Cover the cream with a lid or close the container with the cream with film and leave to cool at room temperature. Once the cream has cooled, put it in the refrigerator overnight. In the morning we look into the container and if we see that no oil has floated to the surface, then everything is in perfect order and you can start whipping with a mixer. Like this in a simple way, you can replace store-bought cream with homemade one, and thereby save money, as well as make cream of the desired fat content.

I hope the provided article " what can you replace cream with?? was useful to you, but