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.
Use half-and-half as a 1:1 substitute for heavy cream. It can work nearly as well for bringing creamy texture and flavor to sauces, soups and stews, mashed potatoes, quiches, and casseroles. In a pinch, it can even be used for whipping.
Use half-and-half as a 1:1 substitute for heavy cream. It can work nearly as well for bringing creamy texture and flavor to sauces, soups and stews, mashed potatoes, quiches, and casseroles. In a pinch, it can even be used for whipping.
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.
Heavy cream and heavy whipping cream are essentially the same thing—they both have over 36% milk fat, and the name just depends on the brand. Whipping cream, however, is slightly different—it contains 30% to 35% milk fat, so it's slightly lighter (it's sometimes labeled light whipping cream).
Keep in mind that flavor and fat content will determine where you can successfully make a substitution. For example, because milk doesn't have enough fat, it won't maintain a structure when whipped. So it wouldn't be ideal as a dessert topping, nor will it hold up in a pan sauce.
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.
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.
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.
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 make homemade heavy whipping cream, melt 1/3 cup of unsalted butter. Let it cool slightly, then blend it with 2/3 cup of whole milk on high for 1-2 minutes until well combined. Refrigerate the mixture for 30 minutes before using.
Similar to milk, heavy cream can be frozen for 1 to 2 months. It will also separate once thawed, but heavy cream's higher fat content does fare better — it separates less than lighter dairy products.
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.
1 Chilled all-purpose cream = a substitute for whipping cream and heavy cream. This is the most basic way of using all-purpose cream. When all-purpose cream is chilled, it thickens in consistency. It becomes stiff and can hold its shape.
Be careful not to overwhip it, though – too much beating and your heavy cream will turn into butter! You can substitute heavy cream for milk by diluting it with a little water. Use half a cup heavy cream and half a cup water for every cup of whole milk. 1 cup whole milk: combine ½ cup heavy cream and ½ cup water.
Low-Fat Milk: This is my substitute for heavy cream in Alfredo sauce, and I promise, you really can't tell the difference! Any type of milk will work, but my preference is low-fat organic milk.
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