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.
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.
Heavy cream and heavy whipping cream are essentially the same thing—they both have over 36% milk fat, and the name just depends on the brand. Whipping cream, however, is slightly different—it contains 30% to 35% milk fat, so it's slightly lighter (it's sometimes labeled light whipping cream).
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.
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.
Here's how. Melt 1/4 cup unsalted butter (that's 4 tablespoons or half a stick) and let it cool to room temperature. Then, whisk it together with 3/4 cup whole milk. This mixture is equivalent to 1 cup of heavy cream and can be used in almost any recipe that calls for 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.
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.
You can make a stand-in for the heavy cream called for in a recipe where it will be mixed with other ingredients. Melt 1/4 cup unsalted butter in a large glass bowl and gradually whisk in 3/4 cup whole milk or half and half. You'll end up with 1 cup of a cream substitute.
You can make a similar heavy cream alternative using regular milk and butter. Whole milk has a fat percentage of around 3.5% and is preferable to lower-fat varieties, but you'll still want to use more melted butter than you would with half-and-half. For best results, try mixing ⅔ cup of whole milk with ⅓ cup butter.
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.
Introduction: My name is Dan Stracke, I am a homely, gleaming, glamorous, inquisitive, homely, gorgeous, light person who loves writing and wants to share my knowledge and understanding with you.
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