I'm making a corn bake in the crock pot that calls for 1 1/2 cups of milk. How much whipping cream would I use?
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1Thanks for posting this as a question! Could you include the recipe in your question? You can use the "edit" button to do so.– Catija ♦Feb 9, 2016 at 16:27
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What is a crock pot? (and a corn bake, but we will get that from the recipe).– Marc LuxenFeb 9, 2016 at 17:24
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The amount of fat is about 5:1, but cream has no sugar in it so you may wish to adjust that. Why aren't you using milk?– EscoceFeb 9, 2016 at 18:23
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3@MarcLuxen not exactly. A pot with integrated heating and and often a timer, used for slow cooking / simmering at low temperatures for many hours.– Stephie ♦Feb 10, 2016 at 8:21
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1What are you trying to accomplish? Make the dish richer, or are you out of milk?– GdDFeb 10, 2016 at 11:02
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2 Answers
As the previous answer says, there is an enormous difference between milk and cream.
However, it is possible to reach a rough substitute for milk by mixing your cream with an equal amount of water by volume - in your case, 3/4 cream and 3/4 cup water.
It won't be exactly the same (the fat content will still be substantially higher than it would be if you used milk, and if you do a taste test, comparing the flavor of whole milk to a 50/50 cream/water mix, you'll see that the flavor is also very different), but it should work.
However, there is a chance that the higher fat content will lead to the sauce breaking, so if you want to be 100% sure of success, go get some milk. If you're willing to gamble a bit, try diluting the cream.
Whole milk is 3.5 % fat.
Whipping Cream is 35 % fat.
That's a big difference.
Unless there's a another fat in your recipe that you can reduce, I don't see that you can substitute cream for milk without completely changing the recipe.
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2The recipe greatly affects whether the substitution is possible... many sauces, for example, will work just fine, they'll simply be much richer... without knowing the recipe, it's not really possible to answer.– Catija ♦Feb 9, 2016 at 20:44