There are several alternatives to heavy cream and milk in baking, which can be used based on dietary restrictions, preferences, or availability of ingredients. Here are some common substitutes:
Evaporated Milk: Evaporated milk is a good substitute for heavy cream in many recipes. It has a thick, creamy texture and a slightly caramelized flavor due to the evaporation process. Use it in a 1:1 ratio as a substitute for heavy cream.
Half-and-Half: Half-and-half is a mixture of equal parts whole milk and light cream. It has a lower fat content than heavy cream but still provides a creamy texture. It can be used as a 1:1 replacement for heavy cream in most recipes.
Greek Yogurt: Greek yogurt is a tangy and creamy alternative to heavy cream. It works well in recipes that call for a thick and creamy texture, such as cheesecakes and some sauces. You can replace heavy cream with an equal amount of Greek yogurt.
Coconut Cream: Coconut cream is a rich and creamy dairy-free option. It is thicker than coconut milk and can be used as a 1:1 substitute for heavy cream. However, it does impart a coconut flavor to the baked goods.
Silken Tofu: Silken tofu can be blended to create a smooth, creamy texture. It works best in recipes that require blending, such as smoothies, puddings, and creamy pies. Substitute heavy cream with blended silken tofu in equal amounts.
Cashew Cream: Cashew cream is a dairy-free alternative that can be made by blending soaked cashews with water. It has a creamy texture and is often used in vegan baking recipes as a substitute for heavy cream.
Almond Milk or Soy Milk: For a lower-fat alternative, you can use almond milk or soy milk in place of milk. While they won't provide the same richness as heavy cream, they can work well in many recipes, especially when combined with other thickeners like cornstarch or flour.
Buttermilk: Buttermilk is a tangy, acidic dairy product that can be used to add moisture and flavor to baked goods. It is often used in pancakes, muffins, and cakes as a substitute for milk.
When substituting, keep in mind that the flavor, texture, and consistency of the baked goods may vary slightly from the original recipe. Experimentation may be necessary to find the best alternative for a particular recipe, especially when replacing heavy cream, which has a higher fat content.