Replace cream: clever cupboard staples for every recipe

Even when the fridge looks bare, a recipe is far from doomed – a quick look in the cupboard is often all it takes.

Many everyday recipes rely on cream, whether for smooth sauces, moist bakes or airy desserts. It is frustrating when there is none at home, visitors are about to arrive, or you want to put less dairy fat on the plate for health reasons. Yet, by combining a few cupboard staples cleverly, you can reproduce cream’s effect remarkably well – without an emergency trip to the supermarket.

Why cream plays such an important part in so many recipes

Cream does more than simply add fat to a dish. Above all, it:

• thickens sauces and fillings;
• creates creaminess and a soft texture;
• softens acidity and heat;
• adds volume to desserts and mousses.

Before replacing it, consider what the recipe actually needs: extra thickening, more fat, greater volume, or simply a milder flavour?

Once you understand cream’s role in a dish, it is surprisingly easy to recreate it with straightforward ingredients.

Classic dairy products as quick cream substitutes

Milk with a thickener: ideal for sauces and bakes

Milk by itself is too thin and too low in fat to substitute for cream like for like. It works far better when paired with a thickener.

For savoury dishes such as pasta sauces, gratins or soups, try one of the following:

• milk + flour (a roux, using the béchamel principle)
• milk + cornflour (smoother and slightly lighter)
• milk + cream cheese (particularly creamy and flavourful)

A rough guide for a creamy sauce:

Yoghurt and quark: excellent for cold dishes and quick cakes

Yoghurt, quark and skyr can save many recipes, provided they do not need to be cooked for too long.

• Cold dips and salads: cucumber salad, herb dip and potato salad
• Sponge cakes: simply replace cream in the liquid part of the batter with natural yoghurt or quark
• Quick desserts: layered desserts made with fruit and biscuits

Yoghurt and quark can split easily when heated. If you are stirring them into warm sauces, switch off the hob first, mix the product with a little cooking liquid, then fold it in.

Sweetened condensed milk as an airy dessert base

Sweetened condensed milk is almost like a professional dessert-kitchen trick. When thoroughly chilled and whipped, it produces considerably more volume than ordinary milk – making it ideal for:

• mousses without traditional whipped cream,