As the name implies, all-purpose cream is a versatile cooking ingredient that is useful in many recipes. Due to its stabilized formula, it can be employed in a wide range of recipes, such as in salad dressings, sauces, stews, to name a few. More importantly, it imparts a beautiful, rich flavor and texture to cooking that seems too good to be true.
So you could ask, with all these benefits highlighted, why would anyone need a replacement for all-purpose cream? Well, as you know, it is very standard (although distressing) to run out of your favorite ingredient and not be aware until the very moment you need it. Also, you might be looking for vegan options or just a different taste in general that would necessitate using an extra ingredient.
If this is the case, it’s good that several food items can work as excellent replacement options for all-purpose cream in your recipes. It would help if you also understood how to introduce these options into your recipes to get the best feel and arrive at an altogether pleasant result.
What is All-Purpose Cream?
All-purpose cream is a multi-purpose product that can be used in a variety of ways. Because of its stabilized formula, all-purpose cream can be used in stews, sauces, soups, salad dressings, and certain types of desserts (that don’t demand the use of whipped cream).
All-purpose cream contains about 30% milkfat, and, as the name implies, it is incredibly versatile. It, however, does not whip effectively. Salads, desserts, soups, sauces, dips, and any other meal that requires a creamy consistency can be made with all-purpose cream.
All-purpose cream differs from conventional heavy cream or whipping cream because it primarily comprises water, non-fat milk solids, emulsifiers, stabilizers, and a trace of milk fat rather than a considerable amount of milk fat. This implies that, while you won’t be able to whip it as well as heavy cream, all-purpose cream will nevertheless give your meals smooth textures, as well as rich flavors.
Uses of All-Purpose Cream in Recipes
All-purpose cream is one product that can be used effectively in various ways. It’s a commonly used ingredient in both cooking and baking procedures. It has a rich, creamy texture that makes it a versatile ingredient in sweet and savory dishes. Its ability to last in the refrigerator or the dry pantry makes it very simple to store effectively.
Several recipes call for the use of all-purpose cream. Some of such recipes include the following:
- Chicken ala king
- Cream cheese frosting
- Cream sauce
- Dalton coffee
- Creamy pork ala king
- Dalton Graham cake
- Creamy pork adobo
- Creamy chicken pastel
- Creamy pork pastel
- All-purpose meatballs
- Caramel corn
- All-purpose eggnog
- Fluffy cream biscuits
- All butter pie crust
- Easy butter cake
Substitutes for All-Purpose Cream
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All-purpose cream is a very versatile ingredient in function and is adaptable in many recipes. With the smooth, creamy taste and the rich flavors it adds to cooking, going without it in making your meals might seem like a terrible idea. It is, however, possible to achieve the same excellent taste and feel in dishes by introducing several other food items that work great as substitutes for all-purpose cream.
So, if you run out of all-purpose cream while cooking, some substitutes should work fine to replace it in your recipes. These substitutes also help if you’re looking for a different taste from that of all-purpose cream. Some of the substitute options are described below:
Milk and cornstarch
This combination should work well for you if you need a low-fat and low-calorie substitute that works like all-purpose cream. Cornstarch can be added to thicken the milk to replicate the texture that all-purpose cream gives to meals. Also, to ensure reduced calories and fat content in your recipe, you can use whole milk or skim milk.
To replace 1 cup (237 ml) of all-purpose cream in your recipe, whisk together two tablespoons (19 grams) of cornstarch and 1 cup (237 ml) milk until thickened. This alternative is very beneficial in the cooking procedures but may alter the texture of baked food. It, however, does not whip well, just like all-purpose cream, and should be used in recipes that don’t require whipping.
Silken Tofu and Soy milk
Silken tofu is prepared from solid white blocks of condensed soy milk. With a smooth texture that can easily be mixed into recipes, silken tofu works as a high-protein, dairy-free substitute for cream. The lumps in soy milk are easy to remove by blending them with soy milk.
The silken tofu and soy milk mixture is a great vegan alternative to all-purpose cream. The mixture can be beaten and used to thicken soups and sauces, just like all-purpose cream does. It is also possible to use ordinary milk or any plant-based milk in place of soy milk in the mixture.
Blend equal parts silken tofu and soy milk in an immersion blender or food processor until the result is smooth and thick. Then use it to thicken your favorite recipes, such as soups and sauces, in place of an equal amount of all-purpose cream.
Chill a can of full-fat coconut milk overnight, then open and transfer its liquid contents into a separate container. The thick, firm coconut cream left in the can then be scooped out and used to substitute all-purpose cream.
Replace an equal amount of all-purpose cream with coconut cream in your favorite sweets and baked goods recipes. It can also make coconut ice cream or be whipped into a beautiful dessert topping, unlike all-purpose cream that cannot be beaten.
Another great option for thickening up your cooking is to use a mix of Greek yogurt and whole milk. Greek yogurt is abundant in protein and can give your end product an increased protein content, thus adding a healthy touch to your recipe. Greek yogurt is thick and creamy and should be thinned with milk to get a thickness closer to all-purpose cream.
Replace the same amount of all-purpose cream with a mixture of equal parts Greek yogurt and whole milk. Keep in mind that while this alternative can thicken soups and sauces, it should not be used in recipes that need to be whipped.
Frequently Asked Questions (FAQs)
Can I substitute whipping cream for all-purpose cream?
One chilled all-purpose cream can be used in place of heavy cream and whipping cream. This is the most straightforward technique to apply all-purpose cream.
Can I use milk instead of cream?
You may make your alternative to cream with butter and milk (whole milk and half-and-half work best). Melt 1/4 cup butter and carefully whisk in 3/4 cup milk to form 1 cup heavy cream. This works in most baking and culinary recipes for cream, but it won’t whip up into firm peaks.
Can I use evaporated milk instead of all-purpose cream?
In most, but not all, recipes, evaporated milk can be used as a simple one-to-one replacement for cream. If your favorite recipe requires all-purpose cream, evaporated milk can usually be used in its place.
If your goal is to replicate the creamy goodness and thickness that all-purpose cream brings to a variety of meals, then you’re in luck. Our suggested options work excellently as replacements for all-purpose cream in many recipes that call for its use.
Consider exploring the possibilities with one or more of these substitute options, and you never know what you might find. It’s also great that some of them are vegan-friendly and can make altogether wholesome recipes with a healthy touch.