Five Substitutes for Heavy Cream

Have you ever been in the middle of a recipe and realize you need heavy cream, but you don’t have any handy? Instead of running to the store for one item, we’re sharing five substitutes for heavy cream. Made with ingredients you probably have in your fridge or pantry, these substitutes are great when in a pinch.

Not all substitutes serve the same purpose, though. We have put together heavy cream substitute recipes with various uses, and we will help you navigate which one is right for your favorite dish.

Whole Milk and Butter

All milk is, is cream that has had some fat removed. Whole milk consists of about 3.5% fat and butter consists of about 80% fat. Heavy cream has a 36% fat ratio. So, when using whole milk in the place of cream, it’s important to put fat back in to bring the fat ratio into balance. Easy to prepare, this heavy cream substitute is not meant for whipping but can be used in many different sauces, dressings, and baked goods.

Ingredients

2/3 cup whole milk
1/3 cup unsalted butter

Directions

1. Cut the butter into pats and place in a microwavable bowl.

2. Melt the butter in the microwave in 15-second intervals.

3. Stir the butter in between intervals, until just melted.

4. Pour the milk into a microwavable bowl.

5. Microwave the milk in 15-second intervals to warm the milk (2-3 times max). It needs to be a little warm, about room temperature. If the milk is too warm, stir and let sit for a couple of minutes.

6. Pour the melted butter and the milk into the blender, in that order.

7. Blend for 5 to 10 seconds.

8. It is ready to use. Do not refrigerate or it will separate. Click here to save this recipe.
Yields: 1 Cup

Half and Half and Butter

Half and Half has a good fat content ranging between 10.5% to 18% fat. It is commonly found in most fridges and is a great substitute for cream, like whole milk is, with a little butter added to it. When it’s done your cream substitute can be used in sauces, dressings, baked goods, and makes a wonderful ganache.

Ingredients

3/4 cup + 2 Tbsp half and half
2 Tbsp unsalted butter

Directions

1. Cut butter into pats and place in a microwavable bowl.

2. Melt butter in the microwave in 15-second intervals.

3. Stir butter in between intervals until it’s just melted.

4. Put half and half in a microwavable bowl.

5. Microwave half and half for 15-second intervals to warm it (2-3 times max). It needs to be a little warm, about room temperature. If the half and half is too warm, stir and let it sit for a couple of minutes.

6. Pour the melted butter and half and half into the blender, in that order.

7. Blend for 5 to 10 seconds.

8. It is ready to use. Do not refrigerate or it will separate. Click here to save this recipe.
Yields: 1 cup

Greek Yogurt and Milk

Greek yogurt is very versatile and can be used in place of many creamy dairy products as a healthier alternative. It’s is thicker than heavy cream because the moisture is removed, not because it contains more fat. For it to work, Greek yogurt needs to be thinned with an equal part of whole milk. There is a natural tang with Greek yogurt, so consider the flavor profile of the dish when substituting. As a substitute, Greek yogurt works well in smoothies, dips, dressings, soups, and cool sauces. When cooking with Greek yogurt, make sure not to place it on direct heat for sauces because it may separate. Depending on the sauce, cook the other ingredients, remove from the heat and then stir in the Greek yogurt substitute.

Ingredients

1/2 cup full-fat Greek Yogurt
1/2 cup whole milk

Directions

1. Measure Greek yogurt and put it in a bowl.

2. Pour milk into a measuring cup. Add whole milk gradually to the Greek yogurt.

3. Whisk until smooth.

4. Ready to use. It makes the absolute best swirl on a pumpkin or butternut squash soup. Click here to save this recipe.
Yields: 1 cup

Coconut Milk and Coconut Cream

With its mild and lightly sweet flavor, coconut milk is a wonderful substitute for cream because of its naturally creamy consistency. Rich and high in fat, it’s made by extracting milk from coconut pulp. It can be used in cold and hot drinks, smoothies, soups, curries, casseroles, rice, ice cream, baked goods, dips, and dressings.

Coconut cream is thicker and richer than coconut milk. It can be used as a substitute as the same dishes as coconut milk, but it can also be as a non-dairy alternative to whipped cream. When a can of coconut cream is chilled, the cream will rise to the top and harden. That thick cream can be whipped into a consistency similar to whipped cream.

With both coconut milk and coconut cream, one thing to remember is to make sure the recipe is suitable for the natural sweetness of the coconut. That flavor will come through.