Heavy cream has 8 times the fat of whole milk, so it depends on where you're choosing to make the substitution. In a cake, where the formula is already balanced between sugar and fat, it can skew things pretty dramatically. If you're talking about adding a few tablespoons to a confectioner's sugar frosting to adjust the consistency, it's not that big a deal. For the ganache on this cake, it's important for a smooth, shiny finished product. Susan

• Reply