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.
Heavy cream's closest dairy equivalent is whipping cream, followed by half-and-half, both of which have similar creaminess and flavor but with fewer calories and lower fat content.
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.
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.
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.
To substitute heavy cream for milk: Dilute the heavy cream with water to mimic the consistency and reduce the fat concentration. A general guideline is to mix ½ cup of water with ½ cup of heavy cream to replace 1 cup of whole milk.
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 has a high enough fat content—about 20%—to make it a good substitute for heavy cream in some savory recipes, such as soups or chili. However, while some chefs swear that sour cream is a key ingredient for a killer whipped cream, it generally can't be used on it's own to make whipped cream.
Plus, since other dairy products are made with all milk components — not just the cream — they provide significantly more protein, carbs, vitamins, and minerals than regular sour cream. Sour cream isn't a significant source of nutrients in most diets, as it's eaten in such small quantities.
You can use any type of milk instead of heavy cream to pair with the corn starch. Whole milk, skim milk, low-fat milk, and different types of unsweetened dairy-free milk will all work. Other heavy cream substitutes include: silken tofu and soy milk, cottage cheese and milk, or flour and milk.
Homemade double cream. In a large pot over medium-low heat, bring the milk to a soft boil until it turns foamy. Collect the fats rising to the top with a slotted spoon and transfer into a clean airtight container. Allow to rest in the fridge for about a day, so that the cream can set.
So I'm not claiming that my recipe is traditional Italian, it's just my own spin on it, which I've developed over the years. To make this recipe a little lighter than your traditional Italian chicken marsala, you will see that I've created this recipe using full fat coconut milk instead 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.
Use a 1-to-3 ratio of butter and whole milk in your recipe. For every 1 cup (237 mL) of heavy cream your recipe calls for, use 1/4 cup (57 g) of butter and a 3⁄4 c (180 mL) of milk. Simply place the butter on your counter and wait for it to become room temperature before stirring it into the whole milk with a whisk.
Introduction: My name is Greg O'Connell, I am a delightful, colorful, talented, kind, lively, modern, tender person who loves writing and wants to share my knowledge and understanding with you.
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