What is a substitute for heavy cream in this recipe? do you have any similar recipes?

hi! i wanted to make profiteroles (ina garten's recipe). here is the link:





http://www.foodnetwork.com/food/recipes/鈥?/a>





can i use whipped cream instead of the heavy cream? if not, do you have any other substitutes? any similar recipes? thanx so much! =]What is a substitute for heavy cream in this recipe? do you have any similar recipes?
Yes, you can use whipping cream in place of heavy cream.





... looking at the recipe.. the heavy cream is used to make a chocolate ganache.





In the USA, the butter fat content difference between heavy cream and whipping cream is relatively small. Half and Half is a lot lower so I would not use Half and Half unless you don't mind the lower fat content and lower richness.





Heavy whipping cream (36% milk fat or more)


Whipping or light whipping cream (30鈥?6% milk fat)


Half and half (10.5鈥?8% milk fat)What is a substitute for heavy cream in this recipe? do you have any similar recipes?
You cannot use whipped cream, it is way too light and airy. You could sustitute half and half for the heavy cream. I wouldn't use anything other then that or it will not turn out right.
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Ingredients:





1 cup water 1 tablespoon sugar 1/2 cup salted butter 1 cup all-purpose flour 4 large eggs For filling 2 cups whipping cream 1/2 cup confectioners sugar 1 tablespoon instant vanilla or chocolate pudding Preheat oven to 400 degrees.








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Method:





Bring butter, sugar and water to a boil in a saucepan. When boiling, remove from heat and add all the flour in at once. Stir vigorously with a wooden spoon until well blended. Return to heat and stir until mixture forms a ';mass'; and a light doughy film forms on the bottom of the pot. Remove from heat and add the eggs one by one, stirring well after each addition. To make profiteroles: Using a pastry bag fitted with a 1/2 inch plain tip. Pipe 24 mounds (about 1 inch wide by 1 inch high) onto baking sheet, spacing them about 1 inch apart. Smooth the top of each puff with a pastry brush dipped in water. Bake for 15 to 20 minutes, then reduce heat to 350 degrees and bake for 10 minutes more until puffs are golden and dry. Remove from oven and pierce each profiterole once with a wooden pick to allow stem to escape. Return profiteroles to oven for 5 minutes. Transfer to a rack to cool completely. Note: Profiteroles can be baked and cooled 1 day ahead, then kept in an airtight container at room temperature. Recrisp in a preheated 350掳F oven, 5 minutes, before cutting and filling. Remove puffs from oven and pierce each one with a sharp knife to allow the steam to escape. FILLING: Whip the cream with sugar and instant vanilla or chocolate pudding until stiff. Fill the puffs with cream using a pastry bag fitted with a small plain tube.
Why do you want to exchange this? Calories? Is whipping cream less caloric than heavy cream? I think you could use whipping cream (not whipped), but with all the calories in this recipe, I think I'd go for the gold and use the heavy cream. But if all you have in the fridge is whipping cream, try it.





I'm hoping that you're planning on serving it with something other than Haagen Das. It has SO many fat calories. I can feel my arteries clogging now.





TX Mom


Debbie


A very good southern cook
The difference between the creams is the percentage of fat content. Manufacturing cream (used by restaurants) has 40% fat, heavy cream in the 34%, whipped cream a bit less - depending on the processing dairy. You can safely substitute half and half in this recipe or any other where the cream is not used the main component of the topping (like whipped cream filling or on a cake).





When you use a cream with a lower fat content, the end product will not be as rich tasting. For instance, inexpensive supermarket ice cream is not as rich tasting as Haggen-Daz.
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Substitutes:


For 1 cup heavy cream use 1 cup evaporated milk


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3/4 cups milk + 1/3 cup butter (only for use in cooking %26amp; baking)





For 1 cup half %26amp; half cream use 1 T. melted butter or margarine + enough whole milk to make 1 cup





For light cream use 1 cup evaporated milk


--OR鈥?br>

3/4 cup milk + 3 T. butter (only for use in cooking %26amp; baking)
Try using condensed milk instead. Don't dilute it.
I would use a heavy cream. You can use half and half but it won't be as thick or rich. You can always add a little cornstarch to it to make it thicker. There is also a powder that you can buy to help set the whipping cream if you are using it as a topping.