The best substitutes depend on what you're making
Heavy cream works in recipes because of its fat content and ability to thicken, whip, or add richness. The substitute you choose depends on whether you need it to whip, thicken a sauce, add moisture to baked goods, or straightforward add fat and flavor. Some replacements work in one situation but not another—a substitute that thickens soup won't whip into peaks, and one that works in baking might break in a hot sauce.
The good news is that most kitchens have at least one workable replacement on hand. Your choice often comes down to what you're cooking and what you already have in your refrigerator or pantry.
Key Takeaways
- Whole milk mixed with butter creates a substitute with similar fat content to heavy cream and works in most savory dishes and baked goods.
- Greek yogurt and sour cream thicken sauces and add tang but cannot be whipped and may curdle if boiled.
- Coconut milk works as a one-to-one replacement in both sweet and savory recipes and whips like heavy cream.
- Evaporated milk thickens without adding extra fat and works well in both cooking and baking.
- Half-and-half requires a thickening agent like cornstarch or flour to replace heavy cream in sauces.
Milk and butter: the most common kitchen fix
Mixing whole milk with melted butter gives you a substitute with roughly the same fat content as heavy cream. Use one cup of whole milk plus two tablespoons of melted butter to replace one cup of heavy cream. Stir the butter into the milk until fully combined before adding it to your recipe.
This works well in soups, sauces, mashed potatoes, and most baked goods. It will not whip into peaks the way heavy cream does, and it may not thicken quite as much in a reduction, but it adds similar richness and moisture. If your recipe calls for heavy cream to be whipped, this substitute will not work.
Coconut milk for a one-to-one swap
Full-fat coconut milk (the kind in a can, not the carton) has enough fat to replace heavy cream in nearly any recipe. Use it in equal amounts—one cup of coconut milk for one cup of heavy cream. The flavor will be noticeably coconut-forward in savory dishes, so this works best in curries, Asian-inspired soups, or desserts where coconut fits the dish.
One advantage of coconut milk is that it can be whipped into peaks if you refrigerate the can first and scoop out only the thick cream layer from the top. This makes it useful for desserts and toppings. Shake the can before using if you want a thinner consistency throughout the recipe.
Greek yogurt and sour cream for thickness
Both Greek yogurt and sour cream add body and tang to sauces, soups, and baked goods. Use them in equal amounts to replace heavy cream, though they will change the flavor of your dish noticeably. They work especially well in recipes that already call for acidic ingredients like lemon juice or vinegar.
The main limitation is heat: both will curdle or break if boiled or exposed to very high temperatures. Add them at the end of cooking, off the heat or over low heat, and stir gently. They also cannot be whipped. In baked goods, they add moisture and a slight tang that some recipes benefit from, though the texture will be slightly different.
Evaporated milk for baking and sauces
Evaporated milk is regular milk with about half the water removed. It has less fat than heavy cream but more body than whole milk, making it useful in both sweet and savory cooking. Use it in equal amounts to replace heavy cream, or use three-quarters cup of evaporated milk plus one-quarter cup of water to match heavy cream more closely.
This substitute works well in cream soups, custards, and baked goods. It will not whip, and it does not add as much richness as heavy cream, but it thickens sauces and adds creaminess without the fat. It is shelf-stable until opened, which makes it useful to keep on hand.
Half-and-half with a thickener
Half-and-half contains less fat than heavy cream and will not thicken a sauce on its own. To use it as a substitute, mix it with a thickener: one tablespoon of cornstarch or flour per cup of half-and-half. Whisk the thickener in thoroughly before adding the mixture to your recipe, or mix it with a small amount of cold water first to prevent lumps.
This works in cream sauces, soups, and gravies. It will not whip, and it adds less richness than heavy cream, but it creates a similar texture in cooked dishes. Half-and-half is also less expensive than heavy cream, which makes this substitution practical for everyday cooking.
Mascarpone for richness in desserts
Mascarpone is an Italian cream cheese with high fat content and a mild, slightly sweet flavor. It works well in desserts, coffee drinks, and rich sauces. Mix it with a small amount of milk to thin it out—start with one part milk to two parts mascarpone—before adding it to your recipe, since mascarpone is thicker than heavy cream.
Mascarpone can be whipped and holds peaks well, making it useful for toppings and frosting. It will not work in savory dishes where its sweetness would be out of place, and it is more expensive than heavy cream. It also curdles easily if overheated, so add it gently and keep temperatures low.
Cashew cream for dairy-free cooking
Soaking raw cashews in hot water and blending them creates a rich, neutral-flavored cream that works in both sweet and savory recipes. Soak one cup of raw cashews in one and a half cups of hot water for thirty minutes, then blend until completely smooth. Strain through a fine mesh if you want a thinner consistency.
Cashew cream works as a one-to-one replacement for heavy cream in most recipes. It does not whip, and it may separate if left sitting, so blend it again before use. It is useful for dairy-free cooking and adds richness without a strong flavor. The main drawback is preparation time and the cost of cashews.
Frequently Asked Questions
Can I use milk alone instead of heavy cream?
Whole milk alone is too thin to replace heavy cream in most recipes. It will not thicken sauces or add enough richness. Mixing milk with butter or using a thickener like cornstarch makes it work better. For baking, whole milk can sometimes work if the recipe does not depend on heavy cream's fat content for texture.
What can I use if I need to whip something?
Coconut milk (the thick cream from a chilled can) and mascarpone can both be whipped into peaks. Coconut milk works in sweet or Asian-flavored dishes, while mascarpone is best for desserts. Regular milk and butter, Greek yogurt, and sour cream cannot be whipped.
Will substitutes change the taste of my recipe?
Most will change the flavor somewhat. Milk and butter add little flavor. Greek yogurt and sour cream add tang. Coconut milk adds coconut flavor. Mascarpone adds sweetness. Evaporated milk tastes slightly caramelized. Choose based on whether the flavor fits your dish.
Can I use these substitutes in hot sauces?
Milk and butter, evaporated milk, and half-and-half with thickener handle heat well. Greek yogurt, sour cream, and mascarpone curdle easily in high heat—add them at the end, off the heat. Coconut milk is stable in heat. Always stir gently when adding dairy products to hot food.
Which substitute is cheapest?
Milk and butter, half-and-half, and evaporated milk are usually the least expensive. Coconut milk costs more but works in many recipes. Mascarpone and cashew cream are the most expensive options. Price varies by location and brand.