Originally Posted by
M60_to_LGA
The recipe calls for half a cup/125 mL. That would be blended in with a big can of crushed tomatoes, tomato paste, and a lot of grated cheese. So if need be I guess I could use maybe a quarter cup whipping cream and a quarter cup milk. I don't want the sauce to end up getting too cakey during the baking.
I don't think it will make any difference . Unless you would normally have both on hand, i would pick one and just use that....either whipping cream, whole milk or half&half. None of those options should make anything cakey.
I suggest you pick one and make it....if you think heavy cream makes it too rich....next time use milk. Or if you use milk and want it thicker adjust next time . The cheese will add plenty of fat and thickness so I personally would use milk.