Need Help w/ Substitutions

Discussion in 'Pastries & Baking' started by jennifer.hebert, Jun 28, 2010.

  1. jennifer.hebert

    jennifer.hebert

    Messages:
    3
    Likes Received:
    10
    Exp:
    Other
    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
     
  2. chefedb

    chefedb

    Messages:
    5,516
    Likes Received:
    174
    Exp:
    Retired Chef
    Canned evaporated milk will whip.
     
  3. petalsandcoco

    petalsandcoco

    Messages:
    3,207
    Likes Received:
    155
    Exp:
    Private Chef
    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.
     
  4. jennifer.hebert

    jennifer.hebert

    Messages:
    3
    Likes Received:
    10
    Exp:
    Other
    Thanks! I will definitely try both!