I am making an instant cream sauce and the instructions say add cream and water.Can i substitute the cream for

milk. It is the cream suace from Ikea. I dont have any cream around and am wondering if whole milk will do?I am making an instant cream sauce and the instructions say add cream and water.Can i substitute the cream for
Sometimes you have to make due with what you have. You can certainly substitute the cream for milk especially if you don't have any other options. Of course the cream sauce may lose some of its integrity after all it is a cream sauce. I would first check to see if you have a can of evaporated milk in your cabinets. Evaporated milk will make a better substitute and will give the sauce the rich flavor that you just can't achieve with milk.I am making an instant cream sauce and the instructions say add cream and water.Can i substitute the cream for
Control your temperature on the sauce. The main reason for using cream is to prevent ';skin'; from forming on the top of the dish. And to keep it from curdling.





As long as you keep your temperature under control and perhaps add a ';slurry'; of corn starch to the milk you should do fine.





**Slurry is a 1/2 tablespoon of cornstarch dissolved in 2 ounces of warm milk, then integrated into the rest of the milk to thicken the sauce. Lift the pan off of the heat when you integrate the slurry with the rest of the milk to avoid clumps.





Good luck!
I think when a recipe calls for cream it requires the fat in it to make the sauce thick and creamy and delicious. Sometimes you can't cut corners with fat. By the way I love fat, and no I am not fat!! HA HA


Anyway today I made a pasta casserole that required cream mixed into the pasta sauce but instead since I didn't have any, I substituted whole milk and about 4 tbsp. of unsalted butter. It worked perfectly. Hope it works out!
Depends upon the type of cream sauce you are making -- is for a main course or a dessert type sauce?





If it is for a main course you might make a rue and thicken it using milk but whole milk will not thicken for a dessert type unless you add something like some pudding or tapioca mix to it.
You worded your questions backwords. You want to sub milk for cream not cream for milk. If you sub milk for cream you use milk. If you sub cream for milk then you use cream.





And yes it should be fine. Or try evaporated milk. Not sweetened condensed!
Yes it wont be as creamy but it will work. I also substitute condensed milk the light and creamy version which gives a creamier version than milk but without the calories of cream
of course you can but it won't taste as creamy or buttering as if you add cream
You CANNOT!!! Because you will not be making instant cream sauce...you will be making Instant Milk Sauce, doesn't sound so hot does it?
I'd go for it.