Can you substitute milk for heavy cream?

 Baking is as much about creativity as it is about precision. One common question that arises in the kitchen is whether milk can be used as a substitute for heavy cream, especially when preparing delicate treats like a Fresh Cream Cake.

The short answer is – yes, but with some adjustments. Milk alone lacks the fat content of heavy cream, which plays a crucial role in providing richness, texture, and stability to your bakes. However, you can mix whole milk with butter to mimic the creaminess. Typically, combining ¾ cup of milk with ¼ cup of melted butter will give you a cup of heavy cream substitute. This blend works well in cake batters, ganache, and certain frostings, but may not whip to stiff peaks like real cream.

That said, when it comes to cakes topped with fresh cream, such as those you’d find at KR Bakes, nothing quite matches the texture and smoothness of actual heavy cream. It holds its shape beautifully, giving that light, airy finish while complementing the flavors without overpowering them.

If you're in a pinch, using milk with butter can get the job done, but for those signature fresh cream finishes or recipes that rely heavily on whipped cream structure, it’s always best to stick to the real thing. After all, some baking classics deserve the authentic touch!

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