Substitute for heavy cream in scones
aka_peggy
16 years ago
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Ideefixe
16 years agoRelated Discussions
Heavy Cream - out of date
Comments (7)I make scones, very very easy. For 1 cup of cream use about 3 cups of self rising flour, or 3 cups of all purpose flour with 3 teaspoons of baking powder mixed in. Add 1 cup of water, soda water or seven up to the cream and mix into the flour until you have a soft not too sticky dough. Handle as little as possible. Pat out to about 1" thick on a floured board and cut into circles, place the circles close to each other on a non-greased but floured baking tray and bake in a hot (400F) oven until well risen and cooked through, about 15 minutes. Serve split with butter or jam and whipped cream. You can also add a couple of tablespoons of sugar to the flour and a good heaping hand full of white raisins to the dough for fruit scones....See MoreCan I sub chicken stock for heavy cream in this?
Comments (15)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....See MoreHeavy Cream, Light Cream, Ice Cream
Comments (7)Since light cream can be up to 30% fat, I would use 2/3 cream and 1/3 milk. Actually, if I were making it myself, I would decrease the milk even more, since milk upsets me more than cream. I made strawberry ice cream Tuesday using a recipe that called for light cream, and I substituted all heavy cream. I took some to work because I can't eat all of it, and I thought DB didn't want it, but then after he had some yesterday, he decided it was very good. For myself, the most milk I would put it would be about 1/8 portion. I haven't noticed a problem with using all heavy cream, except that it did get very fluffy and I was afraid it would going to climb out of my ice cream machine, and so I ate little bits of it as it was going along. The worst thing that will happen is you will have excess volume, and you might want to make sure your ice cream maker will handle it. Everyone at work loved it. Lars...See MoreSub for heavy whipping cream
Comments (4)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....See Moreritaotay
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