Heavy cream replacement

Karb_Kween

So I was watching this video for this recipe

http://www.foodnetwork.com/recipes/sandra-lee/pumpkin-cream-pie-recipe.html

Wondering if I could replace the heavy cream with something lighter and get the same decadent results?

marm1962

http://www.enkivillage.com/substitute-for-heavy-cream.html

amusedmonkey

Unfortunately, lower fat dairy creams and things like half and half won't whip because you need the high butter fat content for it to work. You could do something with milk and gelatin, but it doesn't taste as rich and is kind of sticky. For that decedent feel you do need high fat.

hfrise

Not tried this but I've read it on Pinterest. They say to put a can of coconut milk in the fridge over night (24 hours is better), the water will separate & you will be left with the thick coconut cream on the top. Scoop only the thick cream out. Put it in a bowl & mix with a hand blender until thick. You can of course add flavourings if you like. Try it & report back.

amusedmonkey

hfrise wrote: »

Not tried this but I've read it on Pinterest. They say to put a can of coconut milk in the fridge over night (24 hours is better), the water will separate & you will be left with the thick coconut cream on the top. Scoop only the thick cream out. Put it in a bowl & mix with a hand blender until thick. You can of course add flavourings if you like. Try it & report back.

It works, but coconut cream is just a nondairy substitute. It's nearly as high in calories as heavy cream.

777Gemma888

The only ingredient I can think of is "Dream whip" dessert topping @146 calories per packet which is readily available, oft times in the baking aisle. Apparently you add milk and vanilla to it. Saw it at the Supermarket and shrugged it off in favour of heavy cream + mascarpone (calories).

Alternatively, if you are accessible to a Latin American Supermarket, you may look for the De la Familia Brand "Chantilly" powder. It is exactly the same powder as the Dream Whip, only more affordable. It's a little bland tasting, so you will need to add "flavourings" to it.

Queenmunchy

I've been using fat free or 2% evaporated milk as a sub for cream for years.

ETA I use them in soups and dishes that don't require whipping.

Francl27

Queenmunchy wrote: »

I've been using fat free or 2% evaporated milk as a sub for cream for years.

ETA I use them in soups and dishes that don't require whipping.

Same here.

Just do another kind of pumpkin pie (Skinnytaste has a recipe).

LivingtheLeanDream

I use creme fraiche/sour cream a lot as a heavy cream substitute.

Karb_Kween

I was thinking about using half and half heavy cream and greek yogurt... or something like that. Maybe a little more greek yogurt than heavy cream. Y'all think that'd work? The recipe calls to add spices to most of the recipe so it shouldnt be bland..

LivingtheLeanDream

yep greek yogurt will work perfectly

amusedmonkey

Karb_Kween wrote: »

I was thinking about using half and half heavy cream and greek yogurt... or something like that. Maybe a little more greek yogurt than heavy cream. Y'all think that'd work? The recipe calls to add spices to most of the recipe so it shouldnt be bland..

I think the recipe above requires whipping. If you aren't going to whip then there are so many tasty lower calorie substitutes! greek yogurt, evaporated milk, cream cheese, blended tofu, blended cottage cheese, reduced fat pudding, or even caramelized pumpkin.

Karb_Kween

I know nothing about baking

I just know they call for heavy cream for the pumpkin filling and heavy cream for the whipped topping and I'm not against using some heavy cream but would really like to not to have rhe entire thing 20,000 calories

Francl27

Karb_Kween wrote: »

I know nothing about baking

I just know they call for heavy cream for the pumpkin filling and heavy cream for the whipped topping and I'm not against using some heavy cream but would really like to not to have rhe entire thing 20,000 calories

IMO you're better off looking up a 'lightened up' tested recipe than trying to substitute things.

777Gemma888

My sister likes using Greek yoghurt. She does a 1:2 ratio. Sometimes she'll "thicken" the Greek yoghurt overnight to ensure all the liquid is drained, to not flatten the cream.