Low-Fat “Cream”

Preparation info

  • Difficulty


  • yield:

    1 quart

Appears in


By James Peterson

Published 1991

  • About

Most of us respond to cream based on its consistency. Its extra viscosity gives the impression of richness. Cream also has a luxurious mouthfeel. By thickening milk (or even skim milk) with the appropriate thickeners, we can emulate cream. Lambda carrageenan is especially appropriate because it gives liquids a dairy-like finish. Whey powder is derived from milk during cheese making. Keep in mind, though, that this mixture doesn’t behave exactly like cream. If you want to thicken it, simply add more of the hydrocolloids, rather than simmering to reduce.


methylcellulose 0.7 g
whey powder 25 g
lambda carrageenan 2 g
milk or skim milk, cold 1 qt 1 L


Stir together the dry ingredients. Use an immersion blender or rotor stator homogenizer to blend them into the milk. Refrigerate until needed.