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Here are Alexa Weibel’s rules for substituting heavy cream: For 1 cup heavy cream, use 3/4 cup milk and 1/4 cup melted butter, or thicken 1 cup milk with 1 to 2 tablespoons cornstarch or flour. (Whisk milk into cornstarch or flour little by little.) Coconut milk, coconut cream (beware of increased sweetness), or cream cheese whisked with a little water also work. Note: Alternatives won’t whip into fluffy whipped cream. #nytcooking
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