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Sub for heavy whipping cream

12 years ago

I made pumpkin puree from one of the sugar pumpkins I bought at Trader Joe's. (By the way, it made exactly 2 cups, in case anyone wonders...)

Anyway I would like to make baked pumpkin custard (basically, pumpkin pie filling without the crust) that calls for heavy whipping cream. Rather than buying cream just for this, I'd like to sub milk + butter and I found two different substitutions: 3/4 C milk + 1/4 C melted butter, or 3/4 C milk + 1/3 C melted butter. Does anyone know which is the correct substitution? I've also seen that Greek yogurt can also be used in place of heavy whipping cream. This will be a simple dessert just for my husband and me, not a fancy dessert for company.

Also - can anyone suggest the best way to bake it? My mom always baked extra pie filling in a large Corning Ware dish and we dish it up with a spoon.

Thanks!

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Comments (4)

ci_lantro
12 years ago
I've never used the milk/ butter substitution. I always use evaporated milk in pumpkin custard. Eggnog is good in place of milk/ cream, too, but you need to reduce the am't of sugar called for in the recipe.
jenn
Original Author
12 years ago
Thank you. I have evaporated milk but I want to follow a different recipe I found that uses maple syrup rather than sugar, and heavy cream. Thought I might substitute the cream if I can, since we don't have any on hand.
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You can also make it into whipped cream, pipe it (or portion in dollops) onto a baking sheet covered with a Silpat or parchment. Quick freeze them, remove and store in the freezer in a container of choice. Add them to cocoa or top a fruit crunch or cobbler... Check low-carb recipes and web sites. They seem to survive on whipping cream and have clever ways of using it. -Grainlady
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I googled and found a copy cat recipe for Cool Whip. Hope it helps. Here is a great substitute for Cool Whip: STABILIZED WHIPPED CREAM 1 teaspoon unflavored gelatin 4 teaspoons cold water 1 cup heavy whipping cream (very cold) 1/4 cup confectioner's sugar 1/2 teaspoon vanilla Combine gelatin and cold water in a small saucepan. Let stand until thick. Place over low heat, and stir constantly until gelatin dissolves; about 3 minutes. Remove from heat, and cool slightly. Whip cream, sugar and vanilla until slightly thickened. While beating, slowly and gradually add gelatin to the whipped cream mixture. Whip at high speed until stiff. Makes about two cups
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Thank you Joe for your comment. I've believed this for some time (lots of evidence, but it hasn't filtered down yet) but have refrained from mentioning it since the notion is so ingrained. Back in the early 1900s when people ate lots and lots of full fat dairy, heart attacks were very rare. Yes, it's carbs, processed foods high in trans fats and lacking fiber to balance sugars, and even sugar substitutes that still get the metabolic systems going crazy.
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I get my pasteurized cream from W H O L E F O O D S and from T R A D E R J O E. Our local markets occasionally have organic heavy cream but when it is in stock all of the local cooking bloggers post about it and zippppp it's gone!! You still must look at the label because both WF and TJ sell heavy cream with additives AND they also sell ultrapasteurized heavy cream. Thanks for the tip about gelatin - when next I need the cream to 'stay put' longer I will try gelatin. DL
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jenn
Original Author
12 years ago
Does anyone else have a suggestion? :-)
shambo
12 years ago
I just made pumpkin custard last week but used the Libby's website recipe. It called for sugar and evaporated milk. If you've got a recipe to try, I don't see why you couldn't use regular milk with some instant dry milk added to give it more heft. After all, regular custard is often made with plain milk. I just wouldn't use fat free milk. Or you could add an extra egg. No matter what you end up doing, I'd be sure to bake in a water bath and no higher than 325 degrees. That way the mixture wouldn't curdle.

I found two recipes that were identical but one called for half & half and baking in a casserole at 350 without a water bath. The Libby's recipe called for baking at 300 with a water bath. I used to make plain egg custard all the time years ago and knew I should use a water bath, so that's what I did. The low & slow method resulted in perfectly done and beautifully creamy pumpkin custard.

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