Sub for cream in cobbler topping recipe?

14 years ago

I'd like to make this recipe from MS Living magazine for Peach Blueberry Cobbler. It has a biscuit type topping. The recipe calls for using heavy cream, which I do not have. I'd rather not go out and buy some, so I wondering if I could sub 2% milk or lowfat sour cream. Maybe throw in another TBLSP butter? I looked online for some similar recipes and they use water for the liquid to make a biscuit dough.

Here's the topping part of the recipe:

2 cups all purpose flour

2 tsp. baking powder

1/2 cup cold butter, cut into small pieces

1 vanilla bean

1 cup plus 2 TBLSP heavy cream

Directions in a nutshell: Cut butter into flour and add cream until a soft sticky dough forms.

I also don't want to mess with the vanilla bean. Do you think a half tsp. vanilla would be enough. Or should I use 1 tsp.?

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Comments (9)

lindac
14 years ago
Just use your 2% milk....you will never know the difference...
Or you could add another Tablespoon of butter...either way you won't ba able to tell the difference "from the back of a galloping horse" as my MIL used to say.
A teaspoon of vanilla would be good...or even 1 1/2....it's hard to add too much vanilla.
Linda C
hawk307
14 years ago
Pinky:
You can do that OR use Ice cream.
I sub Vanilla Ice Cream for a lot of things , becaue I always have it around.
There will probably be a lot of comments but it works for me.
Lou
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lpinkmountain
Original Author
14 years ago
Well, I have a little bit of ice cream left that I was going to eat WITH the cobbler. Tough decision!
hawk307
14 years ago
Pinky:
I didn't want to say " use the butter" because I caught a
" ration " last time I said that.
Lou
hawk307
14 years ago
Pinky:
Use it. Then go out and buy more.
You need that to gain weight .
Lou
lindac
14 years ago
Unless your ice cream is home made and you know that it's made with real vanilla and not artificial, and you know that it's not thickened with bean gum, guar gum carrageenan and contains high fructose corn syrup and things like soy lecethen, I wouldn't dream of substituting ice cream for cream.
Linda C
grainlady_ks
14 years ago
Evaporated milk is generally a good substitute for cream. I make double-strength powdered milk products as a substitute. When you need substitutions in recipes, you can always check out The Cook's Thesaurus (www.foodsubs.com) for some pretty good information. The link below is to milk and cream products.

-Grainlady

Here is a link that might be useful: The Cook's Thesaurus - Milk & Cream
hawk307
14 years ago
Karen:
Good article !!! I knew about the Sub for Heavy Cream,
using 3/4 cup of milk and 1/3 cup of butter.
But I didn't want to stir the pot.

I thought Vanilla Ice Cream would be a good sub.

Lou
lpinkmountain
Original Author
14 years ago
Well, the best laid plans. I ended up making "dump cake" because my goal for this weekend was to clear out my fridge and kitchen counters, table and the like. The whole kitchen is one big clutter-fest. I've had a yellow cake mix box sitting on my counter for months. I bought it to use with the lemon curd I made that ended up going bad in my fridge. I just cannot eat the food I make fast enough. Anyway, I found a couple recipes for peach dump cake while I was looking for cobbler info online. I haven't had dump cake in about 20+ years, but I remember liking it when the cooks made it at the camp I used to run. Well, I didn't have pie filling so I used fruit macerated in sugar. It didn't turn out all that good, I don't think I used enough fruit or something, but it's OK heated up and served over ice cream!

I'm glad to know about the cream substitutions though, because I never have cream on hand. I hope to get around to making that cobbler SOME day.

Sub for cream in cobbler topping recipe?

Comments (9)

lindac

hawk307

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Sub for cream in cobbler topping recipe?

Comments (9)

lindac

hawk307

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lpinkmountainOriginal Author

hawk307

hawk307

lindac

grainlady_ks

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lpinkmountainOriginal Author

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lpinkmountain
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