Quiver0f10 Posted August 21, 2014 Share Posted August 21, 2014 Is there something I can substitute for heavy whipping cream? I don't need it to end up being thick like whipped cream but I use it in recipes to help thicken it to a mouse like consistency. What can I use instead? Thanks! Quote Link to comment Share on other sites More sharing options...
ocelotmom Posted August 22, 2014 Share Posted August 22, 2014 Canned coconut milk. Stick it in the fridge to separate out the fat from the water if you want it thicker, but most of the canned varieties are pretty much as thick as cream to begin with. Gelatin, cornstarch, whipped egg whites, avocado... it really depends on the recipe. Quote Link to comment Share on other sites More sharing options...
HollyDay Posted August 22, 2014 Share Posted August 22, 2014 oat milk. Quote Link to comment Share on other sites More sharing options...
justamouse Posted August 22, 2014 Share Posted August 22, 2014 I'm another for full fat coconut milk. Whips up beautifully. Quote Link to comment Share on other sites More sharing options...
Susan C. Posted August 22, 2014 Share Posted August 22, 2014 Some brands of coconut milk have better fat than others. Thai Kitchen is consistently "fatty." Quote Link to comment Share on other sites More sharing options...
lexi Posted August 22, 2014 Share Posted August 22, 2014 Some brands of coconut milk have better fat than others. Thai Kitchen is consistently "fatty." This. We are allergic to coconut so can't try it. But some friends sub coconut and find it works well. Quote Link to comment Share on other sites More sharing options...
mamaraby Posted August 22, 2014 Share Posted August 22, 2014 Cashews - soaked in water ~4hrs and blended. The more water you add, the thinner it is. Cashew sour cream, cashew cream cheese, cashew whipped cream, etc. Quote Link to comment Share on other sites More sharing options...
ElizabethB Posted August 22, 2014 Share Posted August 22, 2014 Oat milk. Some brands taste better than others. It is also good in coffee. I like rice milk for with cereal and lighter deserts, oat milk for puddings and heavy desserts like pumpkin pie, also for gravy thickening, or you can use water and oat flour for gravy. Quote Link to comment Share on other sites More sharing options...
Quiver0f10 Posted August 22, 2014 Author Share Posted August 22, 2014 Thank you all! Quote Link to comment Share on other sites More sharing options...
The Girls' Mom Posted August 22, 2014 Share Posted August 22, 2014 The full fat coconut milk makes a wonderful whipped "cream" I use it in puddings and such as well. As the previous poster said, Thai brand has the best consistency. Quote Link to comment Share on other sites More sharing options...
Harriet Vane Posted August 22, 2014 Share Posted August 22, 2014 Canned coconut milk. Stick it in the fridge to separate out the fat from the water if you want it thicker, but most of the canned varieties are pretty much as thick as cream to begin with. Gelatin, cornstarch, whipped egg whites, avocado... it really depends on the recipe. This. :iagree: Quote Link to comment Share on other sites More sharing options...
klmama Posted August 22, 2014 Share Posted August 22, 2014 If your store has different brands, be sure to compare the cans for fat content. More fat makes it thicker. The best I've found was labeled "coconut cream." Quote Link to comment Share on other sites More sharing options...
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