Heavy cream, also referred to as heavy whipping cream, is a simple ingredient that makes a big difference in recipes. A splash of heavy cream can enrich the flavor and texture of a sauce or soup, and combining heavy cream and a little work with a whisk creates whipped cream — a decadent element that can be incorporated into pastries, puddings, and other desserts. But don't fret if your personal stash of heavy cream has gone sour — you can get the same effect using one of these substitutes for heavy cream.
Different ingredients have different strengths, so consider how you intend to use your heavy cream substitute. For example, one substitute may be a great thickener for soups and sauces, but won't whip well. Examine your recipe and choose the substitute that will work best.
1. Half-and-Half and Butter
A combination of half-and-half and butter makes the best all-around heavy cream substitute. Both heavy cream and half-and-half are made from cream — the distinction is that half-and-half is a mixture of cream and milk and has about a third as much as fat. However, combining half-and-half with a little butter works well. Substitute for 1 cup of whipped cream by mixing 7/8 cups half-and-half and 1/8 cup melted butter. If your recipe doesn't require whipping, you can simply substitute an equal amount of half-and-half.
Best for: just about everything, but you can't whip it into stiff peaks.
Similarly to half-and-half, milk makes a good heavy cream substitute when it's combined with melted butter. Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream. This mixture is not suitable for whipping.
Best for: cooking and baking.
3. Evaporated Milk
Evaporated milk is an ideal heavy cream substitute in recipes that use heavy cream as a liquid. It won't whip well, but it's a great way to add moisture to baked goods. Substitute an equal amount of evaporated milk for heavy cream.
Coconut cream makes a great heavy cream substitute for two reasons: it's non-dairy, bypassing any issues for people with dairy sensitivities or special diets, and it can actually be whipped. Since coconut milk is naturally sweet, it adds a nice flavor and works well in desserts.
Cream cheese may not be the first heavy cream substitute that comes to mind, but that doesn't mean it should be overlooked. Cream cheese may be too heavy to whip, but it's a good thickening agent for foods like soups, sauces, and frostings — just be sure you use it in foods that agree with its thick texture and tangy taste. Use in a 1:1 ratio. If you can't find cream cheese, try mascarpone.
When you really need to thicken a dish, Greek yogurt gets the job done — in fact, it's much thicker than heavy cream. Combine equal parts Greek yogurt and milk for a substitute closer to heavy cream's thickness. Be sure to add it while your dish is off the heat to avoid curdling, and don't use it for whipping.
Best for: sauces, soups, some baking.
7. Soy Milk and Olive Oil
Combining 2/3 cup soy milk with 1/3 cup olive oil makes a shockingly creamy non-dairy heavy cream substitute. However, it won't replicate heavy cream's taste and does not whip well.
Incorporating extra fat into regular milk can make a great substitute for heavy cream. Simply melt unsalted butter, let it cool slightly, and then whisk it into milk, using a ratio of 1 part melted butter to 3 parts milk by volume.
Incorporating extra fat into regular milk can make a great substitute for heavy cream. Simply melt unsalted butter, let it cool slightly, and then whisk it into milk, using a ratio of 1 part melted butter to 3 parts milk by volume.
No milk (except for coconut milk) can replace heavy cream without the addition of a thickener, ideally a fat of some kind. To make a heavy cream substitute with almond milk, we recommend adding soaked nuts or vegan butter, or plain silken tofu to get the right texture.
Sour cream is an easy replacement for heavy cream. It can be easily stirred into a dish and offers another flavor profile to soups, stews and sauces. Plus, using it as a heavy cream substitute is a great way to use up that lingering tub in the fridge.
Condensed milk is evaporated milk that has been sweetened with sugar. Evaporated milk can be used in place of heavy cream in most recipes, whereas condensed milk is best reserved for desserts. Some health food stores may sell evaporated coconut milk, which is also a good substitute.
It's an easy substitute that'll work for most recipes. The butter adds extra fat to the milk, making its fat percentage similar to that of heavy cream. Combine 1/4 cup (57 grams) of melted butter with 3/4 cup (178 mL) of milk and mix thoroughly to make 1 cup (237 ml) of heavy cream.
According to the FDA, half-and-half contains between 10.5 percent to 18 percent milk fat, while heavy cream contains between 36 percent and 40 percent milk fat. Because heavy cream contains more fat, it is thicker and has a richer taste and a creamier mouthfeel than half-and-half.
Half-and-half is equal parts cream and milk, giving it a thinner consistency. While you can whip half-and-half, it's not going to sit in those lovely, fluffy peaks that we associate with a good whipped cream. Also, its runny nature means that it'll try to revert to liquid form as soon as you take your eye off it.
Half and half and buttermilk are great options here, adding more body to soups, stews, and sauces. Whole milk will often do the trick, though you might need to introduce another thickening agent, such as flour or cornstarch, to get the consistency you're looking for.
One cup of heavy cream can be replaced with one cup of evaporated milk, or three-quarters of a cup of milk plus one-third of a cup of butter. Editor's note: Evaporated milk lends a slightly toasty, caramel taste, so keep that in mind when adding it to recipes.
Similar to milk, heavy cream can be frozen for 1 to 2 months. It will also separate once thawed, but heavy cream's higher fat content does fare better — it separates less than lighter dairy products.
Depending on what you are making, the heavy cream may make whatever it is a little too, um, heavy or thick. To substitute heavy cream for whole or skim milk, I'll add water in 1 to 1 ratio (1cup whole milk = 1/2 cup heavy cream mixed with 1/2 cup water).
Whole milk is an excellent substitute for heavy cream. It adds richness to your pasta sauce without the excess fat. Simply simmer your favourite pasta sauce with whole milk until it thickens to your desired consistency. The result is a velvety and indulgent sauce that pairs beautifully with pasta.
1 Chilled all-purpose cream = a substitute for whipping cream and heavy cream. This is the most basic way of using all-purpose cream. When all-purpose cream is chilled, it thickens in consistency. It becomes stiff and can hold its shape.
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