I am going to make Lobster and Asparagus Linguini for dinner tonight. The recipe calls for 1/2 and 1/2 or Light Cream. All I have is heavy whipping cream, will that work???

By Happynerdmom on Tuesday, February 8, 2005 - 03:34 pm:

It would work, it would just be richer, creamier, and a lot thicker. You could make it 1/2 and 1/2 by using half milk and half whipping cream. Sounds yummy!

By My2cuties on Tuesday, February 8, 2005 - 03:40 pm:

Found this on the internet:


light cream = coffee cream = table cream (18 - 30% fat) Substitutes: evaporated milk OR half and half OR 1 C = 7/8 C milk + 3 tablespoons butter OR blend equal parts milk and cottage cheese Notes: Unlike heavy cream, lower-fat substitutes like light cream, half-and-half, and evaporated milk tend to "break" or curdle when added to sauces. To prevent this from happening, heat the sauce over low or medium heat, or reduce the cream substitute before adding it to the sauce. Don't let the sauce boil. Cream sauces made with lower-fat cream substitutes also tend to have less body; to correct for that, consider adding 1 tablespoon flour or 2 teaspoons cornstarch to the sauce for every cup of evaporated milk substituted. Stir the thickener into a paste first to prevent lumps.

half-and-half = half & half (10.5 - 18% fat) Substitutes: equal parts cream and milk OR evaporated milk OR 7/8 C milk + 1 ½ tablespoons butter or margarine

By Andi on Tuesday, February 8, 2005 - 03:53 pm:

Thank you! I will mix the cream and the milk together. It's only 2/3 of a cup that I need but I don't want to mess up the recipe.

Billy caught 5 lobsters on Saturday night and I wanted to make something yummy with the last lobster. I sure hope this turns out!

Thanks again ladies!

By Kernkate on Tuesday, February 8, 2005 - 04:05 pm:

That sounds so yummy!!!

By Paulas on Tuesday, February 8, 2005 - 04:39 pm:

Don't have any advice but I was wondering what time I should arrive for dinner?????

By Boxzgrl on Tuesday, February 8, 2005 - 04:42 pm:

LOL, me too!!!