Heavy Cream Substitute

Heavy cream is about 36% fat. That fat is why it thickens sauces without curdling and why it whips. Swaps that rebuild the fat (milk + butter) behave best in cooking; none of them whip like the real thing except chilled coconut cream.

Use one of these instead — amounts update as you change the quantity.

Milk + melted butter

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  • ¾ cup whole milk
  • ¼ cup melted butter

Best for: Sauces, soups, baking

Whisk well. Will not whip. Keep sauces at a simmer rather than a hard boil.

Half-and-half

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  • 1 cup half-and-half

Best for: Soups, coffee, pasta sauces

Lower fat (about 12%), so it can split if boiled with acid like tomatoes or wine.

Evaporated milk

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  • 1 cup evaporated milk

Best for: Casseroles, mac and cheese, pies

Slightly caramel flavour; very stable in the oven.

Full-fat coconut cream

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  • 1 cup coconut cream (the thick top of a chilled can)

Best for: Curries, dairy-free whipping

Chill the can overnight and it will whip. Tastes of coconut.

Questions people ask

Can I whip milk and butter like cream?

No. The fat is not arranged the way it is in cream, so it will not hold air. For whipping, use chilled full-fat coconut cream.

Is heavy cream the same as whipping cream?

Almost. In the US, heavy cream is at least 36% milk fat and whipping cream is 30–36%. They swap 1:1 in cooking.

Will Greek yogurt work instead of cream?

In cold dishes and at the end of cooking, yes. Stir it in off the heat; boiling makes it grainy.

Other swaps: Buttermilk · Baking powder · Egg · Cornstarch · Sour cream · Brown sugar · Butter · Milk