+
Home Cooking 3

Substitute for heavy cream in semifreddo?

Buttercups | Mar 10, 201810:30 AM

I make a version of semifreddo with whipped cream, but I'm interested in finding a comparable substitute. (Not nut-based--still too much fat.) I was thinking about whipping evaporated milk, but the issue there is that it typically collapses about twenty minutes after being whipped. Would putting it in the freezer negate that a bit? I could also try using a stabilizer of some kind (gelatin, maybe?), but my plan is try the simplest methods first and work my way up from there.

Want to stay up to date with this post?

Recommended From Chowhound