What to Use As a substitute of Heavy Cream: 13 Substitutes

You might be midway by a batch of alfredo sauce for a cocktail party and the heavy cream carton within the fridge is empty. Or you might be lactose illiberal and want a swap that also makes a soup style wealthy and completed. Or you might be simply attempting to keep away from a grocery run for one ingredient. Heavy cream is likely one of the extra forgiving components to substitute, since its two primary jobs can each be replicated with stuff you possible have already got: enriching and thickening meals, and whipping right into a secure foam.

What can you utilize as an alternative of heavy cream?

The Quick Reply: Milk and butter, half and half, evaporated milk, coconut milk or coconut cream, cashew cream, Greek yogurt, cream cheese, bitter cream, blended silken tofu, and a milk and cornstarch slurry all work as heavy cream substitutes relying on whether or not it’s good to cook dinner, bake, thicken, or whip. Most substitute at near a 1:1 ratio in sauces and soups, although not each possibility will whip into peaks. The only option relies on whether or not the cream wants to carry its form, thicken a sauce, or just add richness.

For full storage steerage on heavy cream itself, see our companion publish: does heavy cream go bad and does heavy cream need to be refrigerated. For associated dairy swaps, see does half and half go bad and does buttermilk go bad.

Heavy Cream Substitutes: At a Look

Key Takeaways

Understanding What Heavy Cream Really Does

Earlier than selecting a substitute, it helps to know which of the 2 jobs your heavy cream is doing within the recipe.

Two Jobs, Two Totally different Substitutes

The Finest Heavy Cream Substitutes

1. Milk and Butter (Finest All-Objective Substitute)

Whisking melted butter into entire milk is the closest match to heavy cream in each fats content material and habits. This makes it essentially the most dependable all-purpose substitute. Use 3/4 cup entire milk plus 1/4 cup melted butter for each 1 cup of heavy cream known as for. Whisk them collectively whereas the butter continues to be heat in order that they mix easily slightly than separating. This model holds up nicely in simmered sauces and baked items, although it won’t whip into peaks because the fats shouldn’t be emulsified the identical method it’s in true cream.

2. Half and Half (Finest for Lighter Sauces)

Half and half is roughly half milk and half cream, placing its fats content material round 10.5 to 18 p.c in comparison with heavy cream’s 36 to 40 p.c. It substitutes at a 1:1 ratio in most sauces and soups, although the completed dish will likely be noticeably lighter and fewer thick. If the recipe relies on the sauce decreasing and thickening by itself, whisk in a small cornstarch slurry partway by cooking to make up the distinction. Half and half won’t whip into something secure, so reserve it for dishes the place richness issues greater than construction.

3. Evaporated Milk (Finest Pantry Staple Substitute)

Evaporated milk is common milk with about 60 p.c of its water eliminated, which concentrates the milk solids and provides it a physique nearer to gentle cream. It substitutes at a 1:1 ratio in most cooked and baked functions, and stirring in a tablespoon of melted butter per cup closes many of the remaining richness hole. Evaporated milk holds up nicely to warmth with out curdling, which makes it a reliable alternative for casseroles and custards. It won’t whip right into a secure, long-lasting foam the best way coconut cream does, although a particularly well-chilled can could be overwhelmed into a lightweight, short-lived topping for pie or sizzling chocolate. For a dessert topping you intend to make forward, coconut cream is the extra reliable alternative.

4. Coconut Milk or Coconut Cream (Finest Dairy-Free Substitute)

Full-fat coconut milk or coconut cream is essentially the most versatile dairy-free swap as a result of it could possibly do each jobs heavy cream does. For cooking and baking, use it at a 1:1 ratio, preserving in thoughts it provides a light coconut taste that works higher in some dishes than others. For whipping, chill a can of full-fat coconut cream in a single day and scoop out simply the strong layer that rises to the highest. Beat that layer the identical method you’ll beat heavy cream. It holds a secure, pipeable whip for hours within the fridge. That makes it the uncommon dairy-free possibility that genuinely replaces whipped cream slightly than simply approximating it.

5. Greek Yogurt (Finest for Tangy Richness)

Full-fat Greek yogurt is thick sufficient to face in for heavy cream in sauces, dips, and dressings, including a pleasing tang alongside the best way. Stir it in off the warmth or over the bottom potential warmth, since yogurt can break and curdle if it boils. Tempering it first with a spoonful of the new liquid earlier than including it to the pot helps stop this. It substitutes at near a 1:1 ratio and works particularly nicely anyplace a little bit acidity is welcome, however it won’t whip right into a topping and isn’t a sensible choice for recipes that must simmer exhausting.

6. Cream Cheese (Finest for Thick Sauces and Dips)

Softened cream cheese thinned with a splash of milk melts right into a thick, shiny sauce. It really works nicely anyplace a recipe desires heavy cream for physique slightly than pourable lightness. Use roughly 1 cup of softened cream cheese thinned with 2 to three tablespoons of milk instead of 1 cup of heavy cream, whisking over low warmth till {smooth}. It brings its personal tang and holds up nicely in baked dips and stovetop sauces. It isn’t a great whipping substitute by itself, although it may be overwhelmed with a little bit sugar for a secure frosting-style topping.

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7. Bitter Cream (Finest for Stirred-In Richness)

Bitter cream behaves very similar to Greek yogurt in a recipe, including a thick, tangy richness when stirred in on the finish of cooking. It substitutes at a 1:1 ratio and is particularly good in dishes that already lean savory and tangy, reminiscent of stroganoff-style sauces or loaded baked potato toppings. Like yogurt, it could possibly break if boiled, so add it after the pan is off the warmth or barely simmering, and keep away from recipes that want the cream to cut back for a protracted stretch.

8. Silken Tofu, Blended (Finest Vegan Substitute)

Blended silken tofu is a genuinely impartial, dairy-free method so as to add creaminess to soups, sauces, and even candy dishes like puddings. Mix it in a meals processor or blender till fully {smooth} with no graininess left, then stir it into the dish the identical method you’ll heavy cream. It has nearly no taste of its personal as soon as blended. That makes it extra versatile than coconut milk in savory cooking, the place a coconut observe could be unwelcome. It doesn’t whip and is greatest utilized in dishes which might be already blended or pureed, since a chunky sauce won’t absolutely masks the tofu’s texture.

✅ Finest for: Vegan soups, blended sauces, dairy-free puddings.
Ratio: 1:1
Notice: Mix till fully {smooth} first. Doesn’t whip. Vegan and dairy-free.

9. Milk and Cornstarch Slurry (Finest Low-Fats Substitute)

When the aim is thickness slightly than richness, a easy slurry of milk and cornstarch does the job with the least quantity of fats. Whisk 1 to 2 teaspoons of cornstarch into 1 cup of chilly milk, then warmth gently whereas stirring till it thickens. This won’t add the identical buttery mouthfeel as heavy cream, however it’s going to thicken a soup or sauce to an analogous consistency utilizing a fraction of the fats. It isn’t appropriate for baking, the place heavy cream’s fats is doing structural work, and it’ll not whip below any circumstances.

10. Cashew Cream (Finest Nut-Based mostly Substitute)

Cashew cream is a blended, dairy-free possibility that many cooks favor over coconut milk when they need creaminess with no coconut taste. Soak 1 cup of uncooked cashews in sizzling water for about 20 minutes, then drain. Mix the cashews with 3/4 to 1 cup of recent water till fully {smooth} with no gritty texture left. Use it at a 1:1 ratio instead of heavy cream in soups, pasta sauces, and dessert bases. Chilled cashew cream could be flippantly whipped with a hand mixer for a comfortable, spoonable topping, although it won’t maintain peaks as firmly or so long as coconut cream or actual heavy cream.

✅ Finest for: Vegan soups, pasta sauces, dessert bases, anyplace a coconut taste could be unwelcome.
Ratio: 1:1
Notice: Mix cashews and water till absolutely {smooth}. Whips softly when chilled however is much less secure than coconut cream. Vegan and dairy-free.

11. Soy Milk and Olive Oil (Finest Nut-Free Vegan Substitute)

Whisking olive oil into soy milk reintroduces fats the identical method butter does for dairy milk, which makes it a strong possibility for cooks who need a vegan substitute with out coconut or nuts. Mix 2/3 cup of soy milk with 1/3 cup of olive oil for each 1 cup of heavy cream known as for, and whisk briskly till the combination seems to be mixed and barely emulsified. It really works greatest in savory cooking and baking, the place a background olive oil taste is welcome; it’s much less suited to candy desserts, the place that taste can conflict. Just like the dairy milk-and-butter model, it won’t whip into peaks.

✅ Finest for: Vegan savory sauces, soups, and baking the place a light olive oil observe suits the dish.
Ratio: 2/3 cup soy milk plus 1/3 cup olive oil per 1 cup heavy cream
Notice: Doesn’t whip. Provides a light olive oil taste, so it fits savory dishes greater than candy ones. Vegan, dairy-free, and nut-free.

12. Gentle Cream or Gentle Whipping Cream (Finest When You Have It on Hand)

Gentle cream and light-weight whipping cream usually are not the identical product, however each sit under heavy cream on the fats scale and may stand in for it immediately slightly than needing a workaround. Gentle cream runs about 18 to 30 p.c milkfat and behaves very similar to half and half in sauces and soups, including richness with out a lot thickening energy. Gentle whipping cream, generally simply labeled “whipping cream,” comprises 30 to only below 36 p.c milkfat below FDA guidelines, shut sufficient to heavy cream that it substitutes at a 1:1 ratio in nearly any recipe. If it sits close to the highest of that vary, it could possibly even be whipped, although the peaks will likely be softer and fewer secure than true heavy cream produces.

✅ Finest for: Sauces, soups, and occasional; whipping cream particularly can be used for lighter whipped toppings.
Ratio: 1:1
Notice: Gentle cream won’t whip. Gentle whipping cream close to 36 p.c fats can whip, however much less firmly than heavy cream.

13. Cottage Cheese, Blended (Finest Larger-Protein Substitute)

Blended till fully {smooth}, cottage cheese takes on a texture near a thick cream and brings noticeably extra protein together with it, which makes it a favourite swap for cooks watching macros. Mix full-fat or 2 p.c cottage cheese in a meals processor for a minute or two, scraping down the edges, till each curd disappears and the feel turns silky. Use it at a 1:1 ratio in blended soups, casserole sauces, and dips the place a little bit tang is welcome. It has extra texture to cover than silken tofu does, so it really works greatest in recipes which might be already {smooth} or pureed, and it’ll not whip right into a topping.

✅ Finest for: Blended soups, casserole sauces, and dips the place additional protein is a plus.
Ratio: 1:1, blended till fully {smooth}
Notice: Doesn’t whip. Provides protein and a gentle tang. Mix completely or the feel will likely be noticeably grainier than heavy cream.

Substitute Comparability by Use Case

Continuously Requested Questions

What can I exploit as an alternative of heavy cream in soup?

What can I exploit as an alternative of heavy cream for pasta sauce?

What can I exploit to whip as an alternative of heavy cream?

Full-fat coconut cream is essentially the most dependable substitute for whipped cream. Chill an unshaken can in a single day, scoop out solely the strong layer that rises to the highest, and beat it precisely the best way you’ll beat heavy cream. It holds a secure, pipeable texture for hours within the fridge. Evaporated milk can generally be whipped if this can be very nicely chilled, however the result’s far much less secure and sometimes deflates inside minutes, so coconut cream is the extra reliable alternative.

Can I exploit milk as an alternative of heavy cream?

Plain milk by itself is simply too low in fats to totally substitute heavy cream, since heavy cream sometimes runs 36 to 40 p.c fats whereas entire milk is simply round 3 to 4 p.c. For the closest match, mix 3/4 cup entire milk with 1/4 cup melted butter for each 1 cup of heavy cream known as for. Used alone, milk will make a sauce noticeably thinner and fewer wealthy, and it’ll not whip in any respect.

What’s a dairy-free substitute for heavy cream?

What’s a vegan substitute for heavy cream?

Coconut milk or coconut cream, cashew cream, and blended silken tofu are the very best vegan substitutes for heavy cream. Coconut cream works in each cooking and whipping functions however provides a light coconut taste. Cashew cream is almost impartial in taste and could be whipped softly as soon as chilled, although it’s much less secure than coconut cream. Blended silken tofu is almost flavorless as soon as absolutely {smooth} and works nicely in soups, sauces, and blended desserts, although it can’t be whipped right into a topping.

Can I exploit cashew cream as an alternative of heavy cream?

Sure. Soak 1 cup of uncooked cashews in sizzling water for about 20 minutes, then drain. Mix the cashews with 3/4 to 1 cup of recent water till fully {smooth}. Use it at a 1:1 ratio in soups, pasta sauces, and dessert bases. Cashew cream is an effective alternative if you need dairy-free creaminess with out the coconut taste that coconut milk or coconut cream would add.

What’s a keto or low-carb substitute for heavy cream?

Heavy cream is already low in carbohydrates, so most keto cooks use it as-is slightly than substituting away from it. When a keto-friendly swap is required, reminiscent of for a dairy-free model, chilled coconut cream is the closest low-carb match. Cream cheese thinned with a little bit water additionally works nicely in low-carb sauces and dips with out including significant carbs.

Is heavy cream the identical factor as heavy whipping cream?

Sure. Below FDA labeling guidelines, heavy cream and heavy whipping cream are the identical product, and each should comprise not less than 36 p.c milkfat. They can be utilized interchangeably in any recipe. Plain whipping cream, generally labeled gentle whipping cream, is a special product with 30 to 36 p.c milkfat. It would nonetheless whip, simply much less firmly, and holds its form for a shorter time than true heavy cream.

What’s the distinction between heavy cream and half and half?

Can I exploit evaporated milk as an alternative of heavy cream?

Sure, evaporated milk substitutes for heavy cream at a 1:1 ratio in most cooked and baked dishes. Eradicating about 60 p.c of the water from common milk concentrates it to a physique just like gentle cream. Stirring in a tablespoon of melted butter per cup helps shut the remaining richness hole. It holds up nicely to warmth however doesn’t whip right into a secure topping.

What can I exploit as an alternative of heavy cream in mac and cheese?

Is heavy cream the identical as double cream?

No. Double cream is a British product with a minimal of about 48 p.c butterfat, noticeably richer than American heavy cream’s 36 to 40 p.c. Double cream isn’t offered below that title in the USA, so if a British recipe requires it, heavy cream is the closest broadly out there match, although the consequence will likely be barely much less thick and fewer secure when whipped or simmered.

Can I exploit buttermilk as an alternative of heavy cream?

Buttermilk is definitely decrease in fats than entire milk, so it won’t replicate heavy cream’s richness by itself. It might nonetheless work in baked items, the place its thick consistency and acidity add physique and tenderness, particularly blended with a little bit butter or oil to make up for the lacking fats. It isn’t a great match for recipes that want the cream to cut back, simmer at size, or whip.

What can I exploit as an alternative of heavy cream in mashed potatoes?

Milk and butter is essentially the most dependable substitute for heavy cream in mashed potatoes, because the butter that’s already in most mashed potato recipes makes the ratio simple to fold in. Bitter cream or full-fat Greek yogurt stirred in on the finish additionally works nicely and provides a pleasing tang. Cream cheese thinned with a little bit milk provides an excellent richer, denser mash if that’s the aim.

What can I exploit as an alternative of heavy cream for ice cream?

Full-fat coconut milk or coconut cream is essentially the most dependable substitute for heavy cream in ice cream bases, because the fats content material is excessive sufficient to maintain the churned consequence scoopable slightly than icy. Evaporated milk can work in custard-style bases, although the feel will likely be denser and fewer gentle. Decrease-fat substitutes like half and half or a milk and cornstarch slurry have a tendency to provide a noticeably icier, much less creamy scoop, since ice cream relies upon closely on fats to remain {smooth}.

Can I exploit soy milk as an alternative of heavy cream?

Plain soy milk by itself is simply too low in fats to interchange heavy cream, just like dairy milk. Whisking in olive oil at a ratio of two/3 cup soy milk to 1/3 cup olive oil for each 1 cup of heavy cream closes most of that hole and works nicely in vegan savory cooking and baking. It won’t whip, and the olive oil taste is extra noticeable in candy functions, so it fits soups and sauces higher than desserts.

Can I exploit cottage cheese as an alternative of heavy cream?

Sure, as soon as it’s blended fully {smooth} in a meals processor. Cottage cheese substitutes at a 1:1 ratio in blended soups, casserole sauces, and dips, and it provides extra protein than heavy cream together with a light tang. It really works greatest in recipes which might be already {smooth} or pureed, since any remaining curds will likely be extra noticeable than they’d be in a chunkier dish, and it’ll not whip right into a topping.

What can I exploit as an alternative of heavy cream in espresso?

Half and half is the most typical substitute for heavy cream in espresso and works at a 1:1 ratio, giving a lighter however nonetheless creamy consequence. Entire milk with a splash of melted butter whisked in can approximate the richness of heavy cream extra carefully if a bolder cup is the aim. Coconut cream additionally works for a dairy-free model, although it’s going to deliver a coconut taste together with it.

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