Baking question

[AnnE-girl]

I'm planning to make a blueberry buckle (like a coffee cake), and wondering if I can substitute heavy cream in place of the full fat milk it calls for. I bought cream that had a closer expiration date than I realized, so I'm looking for ways to use it up before it spoils.

[Carol in Cal.]

No idea, but you can make it into butter.  Add a little lemon juice (about 1/4 tsp. per cup) and whirl in a food processor until it separates.  Pour off the buttermilk and use it in soup.

[Amira]

I substitute dairy products all the time and would make that switch.

[redsquirrel]

cream for milk? Sure, prob not a big deal unless you are making a custard. And even then not that much of a big deal. It would just be an extra creamy and firm custard...mmmmmm! Cream instead of milk just means slightly less water and a bit more fat.

[ikslo]

Or you can make homemade whipped cream to put on top of your blueberry buckle.  Add a bit of honey and some vanilla extract, and whip it up.

[zoobie]

Sure, but I'd cut it with water. Whip some up for topping. You can also freeze it. I use an ice cube tray, then pop it in a ziploc.

[cintinative]

I found this:  "When substituting ingredients for milk, the Pillsbury website recommends using 1/2 cup of evaporated milk mixed with 1/2 cup of water to fill in for 1 cup of whole milk. Because you can substitute whipping cream in equal amounts for evaporated milk or half-and-half, you could also use an equal mixture of whipping cream and water to substitute for milk. While this won't taste exactly like milk for drinking purposes, it should do the job in your recipe."

[AnnE-girl]

Thanks for all the replies! I think I'll use part cream and part 2% milk. The cream is technically past it's sell-by date, so I'd rather cook with it than whip it. I'll try freezing whatever is left for other recipes. I have some really good vanilla ice cream I was going to serve with the buckle, too.

[unsinkable]

Thanks for all the replies! I think I'll use part cream and part 2% milk. The cream is technically past it's sell-by date, so I'd rather cook with it than whip it. I'll try freezing whatever is left for other recipes. I have some really good vanilla ice cream I was going to serve with the buckle, too.

We'll be needing your address...

[AnnE-girl]

Here's the recipe I use in case anyone is interested http://www.foodnetwork.com/recipes/blueberry-buckle-recipe.html#communityReviews

 

I highly recommend serving it warm with vanilla ice cream, although it's good for breakfast too.

[catz]

Sure, I would totally make that substitution. 

 

[SparklyUnicorn]

I do it often.  You can also water it down a bit if you want it to be more like milk. 

[umsami]

Shouldn't be an issue.  Go for it.