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Heavy cream alternatives for sweet, savory, and healthy dishes
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IN THIS ARTICLE
1Unsalted Butter and Whole Milk
2Unsalted Butter and Half-and-Half
3Greek Yogurt and Milk
4Half and Half
5Coconut Cream
6Sour Cream
7Crème Fraîche
8Evaporated Milk
9Mascarpone Cheese
10Cream Cheese
11Low-fat Unsalted Cottage Cheese and Low-fat Yogurt
12Cornstarch and Milk
13Puréed Tofu
14Plant Milk and Oil
15Heavy Cream Powder
Heavy Cream Recipe
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Article Summary
Co-authored byJanice TiepermanReviewed byOllie George Cigliano
Last Updated: April 14, 2023Fact Checked
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You’ve got all the ingredients you need for your recipe… except for heavy cream, that is. Don’t worry, though—you don’t have to make an extra trip to the store. At its core, heavy cream (also known as heavy whipping cream) is just a thicker dairy product made with milk fat that’s easy to replicate (or even replace) in your recipes. Read on for plenty of simple substitutions that can work for a variety of your cooking and baking needs.
Things You Should Know
- Replace 1 cup (237 mL) of heavy cream with 1/4 cup (57 g) of butter and a 3⁄4c (180mL) of whole milk in recipes that don’t involve whipped cream.
- Substitute heavy cream with half-and-half at a 1:1 ratio in your homemade ice cream.
- Switch out 1 cup (237 mL) of heavy cream with 1⁄2c (120mL) of both low-fat, unsalted cottage cheese and low-fat yogurt to give your dish a healthy touch.
- Create vegan-friendly recipes by subbing 1 cup (237 mL) of heavy cream with 1 cup of coconut cream or puréed tofu.
1
Unsalted Butter and Whole Milk
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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 3⁄4c (180mL) 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. Keep in mind that this combo doesn’t whip well, but it’ll work for pretty much any other recipe.[1]
- Works well with: All recipes
- Good for whipped cream: No
- Vegan: No
- Tip: Only have margarine on hand? No problem—just mix 3⁄4c (180mL) of milk with 1⁄4c (59mL) of melted margarine for a quick and easy substitute.[2]
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2
Unsalted Butter and Half-and-Half
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Use butter and half-and-half as a substitute for whipped cream recipes. For whipped cream dishes, combine melted butter and half-and-half at a 1:7 ratio. So, if your recipe asks for 1 cup (237 mL) of heavy cream, mix 1⁄8c (30mL) of melted butter with 7⁄8c (210mL) of half-and-half. [3]
- Works well with: All recipes
- Good for whipped cream: Yes
- Vegan: No
3
Greek Yogurt and Milk
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An equal mixture of Greek yogurt and milk helps thicken soups and sauces. If your recipe calls for 1/2 cup (188.5 mL) of heavy cream, mix 1⁄4c (59mL) of Greek yogurt and 1⁄4c (59mL) of milk together and add them to the recipe. Keep in mind that this combo doesn’t whip, so it’s not a good option for dishes that need whipped cream.[4]
- Works well with: Soups, sauces, and certain baked goods
- Good for whipped cream: No
- Vegan: No
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4
Half and Half
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Substitute half-and-half for heavy cream in any non-whipped cream recipes. Since half-and-half is already 50% heavy cream, it’s a pretty good alternative to the real deal—just use 1c (240mL) of half-and-half for every 1 cup (237 mL) of heavy cream listed in the recipe.[5] Half-and-half is an especially great substitute for homemade ice cream.[6]
- Works well with: All dishes (except whipped cream)
- Good for whipped cream: No
- Vegan: No
5
Coconut Cream
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Create a variety of vegan-friendly dishes with coconut cream. Add 1c (240mL) of coconut cream for every 1 cup (237 mL) of heavy cream required in your recipe—just note that it might add some coconut flavor to the final dish.[7]
- Works well with: All recipes
- Good for whipped cream: Yes
- Vegan: Yes
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6
Sour Cream
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Replace heavy cream with sour cream at a 1-to-1 ratio. If your recipe asks for 1⁄2c (120mL) of heavy cream, add 1⁄2c (120mL) of sour cream instead. Just make sure that the dish is completely cooked before you add anything, since sour cream sometimes curdles in warm temperatures.[8]
- Works well with: Desserts
- Good for whipped cream: No
- Vegan: No
7
Crème Fraîche
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Give some tangy flair to your desserts with crème fraîche. Add crème fraîche to your dishes at a 1:1 ratio with heavy cream. So, 1⁄3c (79mL) of heavy cream would equal 1⁄3c (79mL) of crème fraîche, 2UStbsp (30mL) of heavy cream would equal 2UStbsp (30mL) of crème fraîche, and so on. It has a slightly sour taste to it, so consider the flavor profile of your dish before adding any to your recipes.[9]
- Works well with: Most recipes (especially puddings)
- Good for whipped cream: No
- Vegan: No
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8
Evaporated Milk
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Grab some evaporated milk for non-whipped cream recipes. Add the same amount of evaporated milk as heavy cream listed in your recipe, whether that’s 1 cup (237 mL), 1/4 cup (59 mL), or 1 tbsp (15 mL).[10] If you’d like to make your dish a little healthier, pick up a can of evaporated skim milk instead.[11]
- Works well with: Baked goods, non-whipped cream dishes
- Good for whipped cream: No
- Vegan: No
9
Mascarpone Cheese
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10
Cream Cheese
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Cream cheese adds valuable thickness to frostings and sauces. Mix in the same amount of cream cheese as heavy cream that’s listed in the recipe; although it’s not a good substitute for whipped cream, cream cheese is a good thickener for many savory dishes and sweets. It can be on the tangy side, though, so it might not be a great fit for all of your recipes.[13]
- Works well with: Sauce, soup, and frosting
- Good for whipped cream: No
- Vegan: No
11
Low-fat Unsalted Cottage Cheese and Low-fat Yogurt
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Low-fat cottage cheese and yogurt offer a heart-healthy alternative to heavy cream. For every 1 cup (237 mL) of heavy cream listed in your recipe, measure out 1⁄2c (120mL) of low-fat, unsalted cottage cheese as well as 1⁄2c (120mL) of low-fat yogurt. If you don’t have low-fat yogurt on hand, use 1⁄2c (120mL) of skim milk instead.[14]
- Works well with: Sauces and soups[15]
- Good for whipped cream: No
- Vegan: No
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12
Cornstarch and Milk
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A milk-cornstarch combo helps thicken sauces and stews. If your recipe calls for 1c (240mL) of heavy cream, set aside 1c (240mL) of milk instead. Then, stir 2 tbsp (15 g) of cornstarch into the milk. Transfer the mixture to a saucepan and stir it on the stove until it thickens and is around 203°F (95°C).[16]
- Works well with: Sauces and stews (not baked goods)
- Good for whipped cream: No
- Vegan: No
13
Puréed Tofu
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Thicken savory dishes with puréed tofu. Grab 1 cup (248 g) of firm or extra-firm silken tofu for every cup (237 mL) of heavy cream that the recipe requires. Purée the tofu in a blender until it’s a smooth consistency before adding it to your sauce or soup dish.[17]
- Works well with: Soups and sauces
- Good for whipped cream: No
- Vegan: Yes
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14
Plant Milk and Oil
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Any 2-to-1 mixture of plant milk and oil can replace heavy cream. Grab the plant milk of your choice (like oat milk, cashew milk, almond milk, or soy milk), along with a flavorless oil (like vegetable oil). For every cup (237 mL) of heavy cream the recipe lists, use 2⁄3c (160mL) of plant milk and 1⁄3c (79mL) of oil.[18]
- Works well with: All recipes (except for whipped cream)
- Good for whipped cream: No
- Vegan: Yes
15
Heavy Cream Powder
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A little water transforms this powder into recipe-ready heavy cream. Use the same amount of powder as heavy cream listed in the recipe—all you have to do is stir some water into the heavy cream powder to turn it back into cream.[19] Before you get started, check the package for the exact ratio of water to powder that you need.
- Works well with: All recipes
- Good for whipped cream: Yes
- Vegan: No
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Heavy Cream Recipe
Community Q&A
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Question
Why does homemade heavy cream not whip?
Community Answer
In real heavy cream, the molecules are complex collections of fats, proteins and water. When whipped, these molecules begin to break down, allowing air bubbles to form. The "remains" of the molecules form the structure which gives whipped cream it's shape and solid appearance. These methods are mixing of a fat (like butter) with a liquid (like milk). Since they are two different ingredients, not one mass of molecules, they do not bind together to form the structure needed to sustain whipped cream.
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Question
Do I have to boil the milk?
Community Answer
No. There is no need to do that.
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Question
Can I use heavy cream in making ice cream?
Community Answer
Yes. 2 cups heavy whipping cream (whipped), one can of sweetened condensed milk, 1 tsp vanilla extract. Fold into cream. Freeze overnight.
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References
- ↑ https://www.thekitchn.com/heavy-cream-substitute-23004405
- ↑ https://www.food.com/recipe/heavy-cream-substitute-357873
- ↑ https://www.allrecipes.com/article/heavy-cream-substitutes/
- ↑ https://www.allrecipes.com/article/heavy-cream-substitutes/
- ↑ https://www.allrecipes.com/article/heavy-cream-substitutes/
- ↑ https://www.imaginationstationtoledo.org/education-resources/diy-activities/homemade-ice-cream
- ↑ https://www.allrecipes.com/article/heavy-cream-substitutes/
- ↑ https://thekitchencommunity.org/substitute-for-heavy-cream/
- ↑ https://www.bhg.com/recipes/how-to/cooking-basics/cream-substitutes/
More References (10)
- ↑ https://www.allrecipes.com/article/heavy-cream-substitutes/
- ↑ https://www.heart.org/en/healthy-living/healthy-eating/cooking-skills/cooking/smart-substitutions-to-eat-healthy
- ↑ https://www.bhg.com/recipes/how-to/cooking-basics/cream-substitutes/
- ↑ https://www.allrecipes.com/article/heavy-cream-substitutes/
- ↑ https://www.heart.org/en/healthy-living/healthy-eating/cooking-skills/cooking/smart-substitutions-to-eat-healthy
- ↑ https://thekitchencommunity.org/substitute-for-heavy-cream/
- ↑ https://www.epicurious.com/expert-advice/heavy-cream-substitute
- ↑ https://www.bhg.com/recipes/how-to/cooking-basics/cream-substitutes/
- ↑ https://www.epicurious.com/expert-advice/heavy-cream-substitute
- ↑ https://www.bhg.com/recipes/how-to/cooking-basics/cream-substitutes/
About This Article
This article was reviewed by Ollie George Cigliano and by wikiHow staff writer, Janice Tieperman. Ollie George Cigliano is a Private Chef, Food Educator, and Owner of Ollie George Cooks, based in Long Beach, California. With over 20 years of experience, she specializes in utilizing fresh, fun ingredients and mixing traditional and innovative cooking techniques. Ollie George holds a BA in Comparative Literature from The University of California, Berkeley, and a Nutrition and Healthy Living Certificate from eCornell University. This article has been viewed 2,252,437 times.
8 votes - 75%
Co-authors: 30
Updated: April 14, 2023
Views:2,252,437
Categories: Featured Articles | Eggs and Dairy
Article SummaryX
To make 1 cup (240 mL) of heavy cream, first place 1/3 cup (75 g) of unsalted butter in a microwave-safe bowl. Microwave the butter on high for 10 seconds at a time until it's fully melted. Then, take the butter out of the microwave and let it cool for 1-2 minutes. Finally, pour 2/3 cup (160 mL) of whole milk into the melted butter and whisk the ingredients together for 1 minute. You now have heavy cream. Store your homemade heavy cream in the refrigerator for up to 2 days. Re-mix the cream when you take it out of the fridge before using it. For variations on this recipe that you can try, read on!
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