While light cream used to be the only option available to people who wanted to reduce their fat and calories, and coffee intake, many more choices are available for them.
These alternative options provide an excellent way to cut down on your daily caloric intake. More so, it won’t affect the quality of your beverage.
We’ve put together this list of substitutes for light cream. So that you can make an informed decision about which one will work best for you and your tastes!
Here are substitutes for light cream to try;
1. Whole Milk Solution
If substitutes for light cream, you’re using a recipe that calls for a can of condensed milk. Try using whole milk and reduce it by one-third.
This will substitute for light cream. It’s often easier to use unsweetened powdered milk, but it may not be that creamy.
However, plain yogurt is another option. It will work even better if you have Greek yogurt on hand (which has less water content than regular yogurt).
In baking applications where butter is called for, look t substitute in applesauce or pureed prunes. Nevertheless, they add moisture while keeping your recipes healthy.
2. Coconut Cream
If you want natural substitutes for light cream, coconut milk will probably be your best bet. It’s loaded with healthy fats that can help you feel full longer.
Unlike milk, it won’t curdle or separate when heated and only needs to cook for a short period. Unfortunately, many brands of canned coconut milk add sugar and extra ingredients (thickeners).
These aren’t good for your waistline, so it’s important to check labels before buying. For convenience purposes, opt for boxed varieties over cans as well.
An alternative to butter or vegetable oil, ghee is a type of clarified butter that has been made famous in India. By simmering butter over low heat and then skimming off any foam that appears. You’re left with a beautiful golden liquid, ghee.
However, this type of fat is said to have been used by Indian cooks for thousands of years. And it also contains high amounts of butyric acid, which are said to promote healthy digestion as bonus ghee can be whipped into airy peaks similar to those found in meringue.
Similarly, it also makes an excellent substitute for light cream. Sometimes, in recipes, that call for shortening or lard because it’s solid at room temperature.
4. Safflower Oil
Safflower oil is extracted from safflower seeds and is most commonly used in cooking and baking. It’s very high in polyunsaturated fatty acids and contains linoleic acid.
The first recorded use of safflower was back in 1st century China, where they cultivated it. In addition to using it as an alternative substitute for light cream, it’s also been known as a natural remedy for many ailments.
This includes acne, arthritis, eczema, hay fever, and more. You can find it at most health food stores. Therefore, when looking around, please keep your eyes peeled so you can stock up on all its great uses.
5. Butter Beans
Butter beans, also known as limas, or black-eyed peas, can be a good substitute for light cream in creamy recipes. Like all legumes, they’re high in fiber and protein.
That is nice if you’re looking to shave calories out of your diet. Moreover, one cup of cooked butter beans contains 284 calories, with 29 grams of carbohydrates and 8 grams of fat.
It is substituting butter beans into a recipe that calls for two cups of half-and-half. This will reduce your calorie intake by about 350 calories and 35 grams of carbs. Additionally, It will also decrease your total fat intake by about 1 gram.
Suppose you’re looking for a good source of protein with minimal fat. With suitable substitutes for light cream, then tofu is right up your alley.
Tofu is made from soybeans, and it can be processed in a variety of ways (fried, baked, and roasted). Moreover, the texture and flavor can vary depending on its preparation.
Light tofu has less fat than firm or extra-firm tofu. It’s approximately three grams per half cup of water-packed tofu versus six grams per half cup of firm/extra-firm tofu.
7. Half and Half
One of our favorite substitutes for light cream is Half and Half. Half and half is a combination of half milk and half heavy cream.
One thing to keep in mind, though. Since both milk and heavy whipping creams naturally have more fat than skim milk.
Therefore, we recommend using whole milk if your recipe calls for more than 1/4 cup per serving. You then add a bit of water or broth if you need it to be thinner.
Whether you’re trying to cut calories or trans fats, sometimes, it can seem challenging to find suitable substitutes for light cream for your favorite treat.
The truth is that there are a wide variety of alternatives out there—you have to know where to look. Many products offer more than one option.
So you can mix and match depending on your paste preferences and dietary needs. With all of these great alternatives available, there’s no reason not to indulge in something sweet once in a while!
Frequently Asked Questions
Substitutes for light cream in your dish, depending on your reason for making it. If you’re trying to avoid saturated fat. Whole milk can be substituted in most recipes that call for half-and-half or light cream, with little impact on flavor. Besides, when baking, butter fat makes some foods deliciously tender. So using whole milk as a substitute will result in a denser product. You may want to save yourself some extra calories (and saturated fat) by reducing or eliminating the recipe’s butter. Also, you can try substituting low-fat or nonfat milk.
You can still buy low-fat or nonfat milk. But it’s becoming more and more common for store brands (and even generic store brands) to eschew them altogether. This makes sense when considering that half a cup of skim milk has 30 calories and 1 gram of fat. In contrast, whole milk packs 150 calories and 5 grams of fat per serving. More so if you’re trying to substitute for light cream and cut back on calories and saturated fat. Going with whole milk doesn’t make sense if you don’t need those extra calories, even if it does come in a carton instead of a jug.
Light Cream has a fat content of 30% or less. Heavy Cream, by comparison, contains 36% butterfat. To make up for its higher fat content. You’ll use more heavy Cream in your baking recipes than you would light Cream. Though, it’s still possible to substitute for light cream without altering your finished product too much. Use these suggestions as guidelines and see what works best for you.
There is a little difference between heavy whipping cream and light whipping cream. The biggest is that you can whip it and not end up with butter. Light cream doesn’t whip quite as well as heavy Cream. Nevertheless, it is typically lower in fat and calories, so many people tend to reach for it instead. You also have half-and-half, which is made by mixing whole milk with light cream. A more affordable option would be to substitute for light cream or any other in your recipes. Rather than buying a different product entirely, it’ll still taste great in your coffee or mixed into your oatmeal!
Yes, buttermilk is an excellent substitute for light cream in most recipes. It contains less fat and fewer calories than heavy whipping cream (though not as much as half-and-half). So it works well in many cooking and baking applications. However, the only downside is that buttermilk tends to curdle when heated. If you’re using it in something like a cake batter or casserole where you’ll be heating it, Consider using reduced-fat milk instead.
If you’re looking for a dairy substitute in your cooking and recipe. Then you might have asked yourself if sour Cream can be used as a substitute for light cream. The answer is yes, but there are some things that you should consider first. Besides, sour Cream does contain some fat content, but it is significantly lower than light or heavy creams. In terms of taste, it will work best in savory dishes—for example, Mexican foods or pizza toppings instead of desserts like custards and pastries. Additionally, note that sour Cream doesn’t make a great substitute in recipes that require whipping. Where its water content will dilute whatever ingredient you’re trying to whip. However, it works well enough when added as an ingredient early on before heating up.
The answer is yes. You can use Greek yogurt instead of heavy cream. In addition, substitutes for light cream may not necessarily be needed in this recipe when you are using Greek yogurt instead of heavy cream. Moreover, Greek yogurt is thicker than regular yogurt, so it won’t whip up quite as nicely in a mixer. But it will work just fine if you want that rich and creamy consistency without all of that extra fat. Just check the label and find a brand that doesn’t have any added sugar. Too much sugar can inhibit fat loss and make your food taste awful.