How to replace the cream?
Almost in every professional sauce recipe,test or cream can be seen in the list of cream ingredients. They can be with different fat content, in addition, they can be fresh (more dense cream) or pasteurized (liquid). But sometimes the hostess wants to make something special, but there is no cream in the house. Yes, and they are much more than all other dairy products. Then you have to replace the cream with something ... But what?
If you are preparing a cream?
If you are looking for what you can replace the cream withpreparing cream, then instead of cream, condensed milk or sour cream is perfect. In addition, there is a dry custard that costs very little, but to taste, practically, is no different from a hand-made cream.
If you need to find, than replace the cream in the test,then you need to look at the recipe. If the dough should turn out to be liquid in the end, then the cream can be replaced with milk or kefir - anything dairy, similar to cream in consistency. If the dough on the contrary needs a steep, then instead of cream you can add a very fat yogurt or ryazhenka.
How can I replace cream?
If the cream you need to decorate the confectioneryproducts, then you can do it with a custard. Slightly more complicated with cream in sauces. The fact is that most sauces are heat-treated, and some dairy products quickly turn off at high temperature. Therefore, you need to carefully choose the product that you need to replace the cream. Sour cream can curdle at a high temperature and give a very sour taste. Milk fits better, because it turns off only after a long boil. Enough of it is simply not allowed to boil, and the consistency of milk is no different from the cream - it's just less fatty. Kefir can also be put in a sauce instead of cream. It, unlike the other dairy products mentioned above, almost does not fold, but gives a slightly sour taste.