Need Help w/ Substitutions

3
10
Joined Jul 19, 2009
I have moved overseas for awhile and cannot find cream here, the local farmers take it out of their milk to make butter, so using raw milk for it won't work either. What can I substitute for it in fillings and frosting.

Also, what is the conversion for using melted chocolate instead of cocoa powder in cakes? The cocoa powder here doesn't even taste like chocolate in cakes, cookies, and frosting... it's just brown!

Thanks!

Jennifer
 
3,208
159
Joined Aug 25, 2009
Ed,

I agree with you, I also thought this:

Light cream: 210ml whole milk plus 3 tablespoons of melted butter

Heavy cream (not for whipping) 2/3 cups of whole milk plus 1/3 cup melted unsalted butter.
 

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