How to: find alternatives to fresh cream
We love using cream when cooking hearty dishes; to give more depth and richness to soups and sauces, or to enrich a stew. So it’s a bummer when you’ve run out, but with these tips there’s probably still something to be done:
Rummage through the freezer
You can freeze cream! For example, in an ice cube tray (don’t fill it all the way), after which you can simply toss the cubes into the dish while it’s heating. You can also put cream in its original packaging in the freezer, if you first pour out a generous splash, keep it chilled (for a maximum of a few days) or use it right away, and then carefully place the rest in the freezer. Freezing causes the contents to expand, after all, and you don’t want to be scraping, um, ice cream out of your drawers.
Cocoloco
Vegan too, coconut milk is a creamy alternative to the dairy product. Don’t use the light version, but the thick, smooth, friendly one. Delicious, especially in Asian dishes, of course, but you can also bake with it. And a can like that keeps for ages in the pantry, so stock up!
Mix & Match
Okay, you can’t whip this until stiff to serve alongside the apple pie, but if it was supposed to be liquid anyway, try this: melt 50 grams of butter over low heat and whisk in 175 ml of whole milk. You now have approximately 250 ml of ‘cream’, which means you can continue cooking with peace of mind.
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