The Daley Question

Heavy cream substitutions

It's often called 'whipping cream' in stores -- but you still have options for this ice-cream ingredient

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 Whipping cream

Whipping cream (Chicago Tribune / February 3, 2006)

Q: Can evaporated milk be substituted for heavy cream? I have an ice cream recipe that calls for heavy cream. I've been to three stores, but only found light cream.

—Dolores A. Smith, Chicago

A: Evaporated milk can be substituted for heavy cream. According to the recipe website, a cup of heavy cream can be replaced with a cup of evaporated milk, or three-quarters of a cup of milk plus one-third of a cup of butter. "The Deluxe Food Lover's Companion" notes custards may be "enriched" with evaporated milk poured right from the can. Custard, of course, can be a base for ice cream. You might want to go online and search specifically for recipes using evaporated milk, or be prepared to experiment with the ice cream recipe you have.

I must say I am puzzled by your inability to find heavy cream. It's a staple of dairy section, although it is can be labeled as whipping cream. Indeed, it's the Chicago Tribune style to use "whipping cream" instead of "heavy cream" in print. So, take another tour of that corner of the supermarket. If you still can't find it, ask the store staff.

According to theU.S. Department of Agriculture, heavy cream must contain no less than 36 percent milkfat. "Light whipping cream" can contain between 30 to 36 percent milkfat. So if there's any doubt, read the label.

Do you have a question about food or drink? E-mail Bill Daley at: Snail mail inquiries should be sent to: Bill Daley, Chicago Tribune, 435 N. Michigan Ave., Chicago 60611. Twitter @billdaley.

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