#HEAVY CREAM SUBSTITUTE FOR CUSTARD PLUS#

Then remove the hot soup or sauce from the heat and allow to cool to a warm serving temperature. To use Greek yogurt in place of heavy cream in a recipe like beef stroganoff, cook the recipe until everything is finished without adding the dairy. Heavy cream is the least likely to curdle and is the traditional choice to add to bubbling hot foods that also contain acids such as wine, tomatoes or vinegar. It’s best to avoid adding any yogurt directly to simmering sauces or soups. sour cream, but this should not negatively impact a baked good’s outcome.Ĭan Yogurt Work in Sauces and Soups? Any low fat dairy will curdle if combined with acid and heated, so yogurt – which is both acidic and lower in fat – is particularly susceptible to curdling.

They add up to slightly more than one cup due to yogurt’s higher protein content vs. The substitutions are based on equivalent water and milkfat content, which for most baking recipes are the more important components to match. Note: Substitutions are based on the USDA National Nutrient Database, individual brands may vary. The chart below provides equivalents for one cup of sour cream.ģ/4 C + 1 T (200 g) whole milk Greek yogurtģ/4 C + 1 T (200 g) whole milk plain yogurt To make the substitution, incorporate the butter or oil with the other rich ingredients in the recipe and use the yogurt and water together in place of the sour cream. If butter is included as part of the substitution, it will also help bring the flavor of yogurt closer to sour cream (the cultures used to make sour cream produce diacetyl, the naturally-occurring flavor compound that tastes like butter).

Or make a “matching” substitution - If you want to make a substitution that will have a minimal effect on a baking recipe’s outcome, you can incorporate butter or oil to bring yogurt’s fat content up to that of sour cream.

Baked goods made with yogurt as a straight substitute for sour cream will turn out less tender, lighter in texture and have a tangier, less buttery flavor.

#HEAVY CREAM SUBSTITUTE FOR CUSTARD PLUS#

Whole milk yogurt works best and brings a big reduction in fat, plus more protein and calcium. Make a straight substitution - If you want to create healthier baked goods or just want a simple substitution, use an equal amount of yogurt in place of the sour cream.There are two approaches to substituting Greek yogurt for sour cream in baking: Just keep in mind how much fat is in the rest of the recipe ingredients when you make the swap. According to Food 52 and other baking experts, Greek yogurt can be an acceptable substitute in baking too. If it deflates a bit, whip it back into shape with a hand whisk.How to Substitute Greek Yogurt for Sour Cream in Baking. Cover and refrigerate until ready to use.If you go just the tiniest bit too far and it just looks a bit grainy, you can add some unwhipped cream and whisk it in using a hand whisk. If you whip it too much, it will begin to separate into very sweet butter. Increase to medium high and whip just until barely firm peaks form. If you’re using vanilla add it at this point. Add the cold cream start mixing on low with an electric mixer so it won’t splash out of the bowl. We recommend up to 2 tablespoons per cup. If you’re going to sweeten the cream, put the granulated sugar or confectioners’ sugar in the bowl first. Keep the cream in the fridge until the last minute. Place a metal mixing bowl and your mixer’s beaters (if you don’t have a metal bowl the world will not end) in the freezer for at least 15 minutes.

Heavy cream substitute for custard