Guest guest Posted November 3, 1999 Report Share Posted November 3, 1999 The higher the fat content in the cream, the lower the carbs. Whipping cream (35% MF) has 6.6 grams per cup... I don't know the counts of the others, but by the time you get to milk, you have a lot less fat and 12 grams of carbs. When substituting for milk in a recipe, try using 1/2 cream and 1/2 water. It's a trial and error thing depending on the recipe. Otherwise, use the highest fat cream you can. I can't stand whipping cream in coffee, so I use coffee cream (18% MF). Blend or half & half is usually about 10 % MF. Quote Link to comment Share on other sites More sharing options...
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