Can I use something instead of heavy whipping cream?

According to FDA standards, heavy cream has a high fat content of 36% to 40%, which makes it so rich and creamy. When you find yourself mid-recipe without this key ingredient, you might be asking, "Can I use something instead of heavy whipping cream?" The good news is, for nearly every application, you can.

Quick Summary

This guide provides versatile substitutes for heavy whipping cream, covering options for savory cooking, baked goods, and even dairy-free diets. It explains how to choose the right replacement based on your recipe's needs and desired results.

Key Points

• Milk & Butter Blend: The most versatile dairy substitute for cooking and baking, mixing melted butter with milk to replicate heavy cream's richness.

• Coconut Cream for Whipping: For a vegan whipped topping, chilled full-fat coconut cream is the only reliable substitute that can form stiff peaks, though it adds a coconut flavor.

• Cashew Cream for Richness: Soaked and blended cashews create a neutral-flavored, dairy-free cream ideal for sauces and soups.

• Greek Yogurt for Tang: A mixture of Greek yogurt and milk adds a tangy creaminess to savory dishes but must be added off the heat to prevent curdling.

• Know Your Purpose: The best substitute depends on the recipe; what works for a sauce won't work for a stable whipped topping.

Understanding the Role of Heavy Cream

Heavy cream's high fat content is crucial for thickening soups and sauces, whipping into stiff peaks, and enriching baked goods. The best substitute depends on the recipe's needs.

Homemade Dairy-Based Substitutes

If you have other dairy products available, these can work as substitutes:

Milk and Butter

A mix of milk and melted butter can replace heavy cream in cooking and baking where whipping isn't needed. Use ¾ cup whole milk whisked with ¼ cup melted unsalted butter per cup of heavy cream. This won't whip and should be used immediately.

Half-and-Half and Butter

Combining ⅞ cup half-and-half with ⅛ cup melted butter provides a richer option than milk and butter, suitable for enriching dishes. It may yield loose whipped cream but won't hold stiff peaks.

Mascarpone or Cream Cheese and Milk

Blending mascarpone or full-fat cream cheese with enough milk creates a thick substitute for sauces and fillings. Mascarpone offers a milder flavor than cream cheese.

Vegan and Dairy-Free Alternatives

For dairy-free options, consider these:

Coconut Cream

Chilled, full-fat coconut cream is excellent for vegan whipping, forming stiff peaks for toppings and desserts. Note the distinct coconut flavor.

Cashew Cream

Blending soaked raw cashews with water makes a neutral-flavored cream for sauces, soups, and desserts. Adjust the cashew-to-water ratio for desired thickness.

Silken Tofu and Soy Milk

A blend of equal parts soft silken tofu and unsweetened soy milk provides a neutral, high-protein substitute for sauces, puddings, and vegan whipped topping (with added vanilla and sugar). It's less ideal for very high heat.

Lighter and Pantry Staples

For lower fat or shelf-stable choices:

Evaporated Milk

This pantry staple can substitute heavy cream 1:1 in sauces, soups, and baking where richness is less critical. It has a slightly caramelized flavor and won't whip.

Greek Yogurt and Milk

Mixing equal parts full-fat Greek yogurt and whole milk adds creamy texture and tang to sauces and soups. Add it off the heat to prevent curdling.

Substitute Comparison Table

Substitute	Best For	Whipping?	Flavor Impact	Dietary Notes
Milk + Butter	Cooking, Baking	No	Minimal (richer)	Dairy
Half-and-Half + Butter	Cooking, Baking	No (Loose)	Minimal (richer)	Dairy
Coconut Cream	Whipping, Desserts, Curries	Yes	Distinct coconut flavor	Vegan, Paleo
Cashew Cream	Sauces, Soups, Desserts	No	Neutral	Vegan
Silken Tofu + Soy Milk	Sauces, Puddings, Whipped Topping (Vegan)	Yes (Vegan)	Neutral	Vegan
Evaporated Milk	Cooking, Baking (liquid)	No	Caramelized flavor	Dairy
Greek Yogurt + Milk	Sauces, Soups (tangy)	No	Tangy	Dairy (Higher Protein)
Milk + Cornstarch	Soups, Sauces (thickening)	No	Neutral	Dairy or Vegan (with plant milk)

Choosing the Right Substitute for Your Recipe

Match the substitute to how heavy cream functions in your recipe:

For Whipping

Dairy heavy cream is best for stiff peaks. For vegan options, use chilled full-fat coconut cream or silken tofu blended with soy milk.

For Cooking (Sauces and Soups)

Milk and butter or thickened half-and-half are stable dairy choices. Cashew cream and coconut cream are good dairy-free options. Evaporated milk or Greek yogurt and milk offer lighter or tangy alternatives.

For Baking

A milk and butter blend works well for moisture. Evaporated milk is also suitable for liquid needs. Vegan options include coconut cream or oil-enriched plant milks, considering flavor.

Conclusion

Running out of heavy whipping cream isn't a kitchen crisis. By understanding its role in your recipe and selecting an appropriate substitute, you can achieve delicious results. Options range from simple dairy mixes like milk and butter to versatile vegan choices like coconut or cashew cream. Always consider the potential impact on flavor and texture. For more information on plant-based cooking and baking, you can explore resources like the vegan recipe blog Nora Cooks (https://www.noracooks.com/).

Frequently Asked Questions

What is the best substitute for heavy cream in soup?

For soup, several substitutes work well depending on your needs. For a quick dairy option, a milk and butter blend or half-and-half with a little cornstarch works perfectly. Vegan options include cashew cream or coconut milk, keeping in mind the slight flavor change. Evaporated milk is another shelf-stable choice.

Can I use half-and-half instead of heavy cream?

Yes, you can often use half-and-half in place of heavy cream, especially for cooking applications like sauces or soups, as it is a mixture of milk and cream. However, it has a lower fat content (10.5-18%) compared to heavy cream (36-40%), so your dish will be less rich and half-and-half will not whip into stiff peaks.

What is a good vegan alternative to heavy cream?

For vegan alternatives, full-fat coconut cream is the best for whipping and desserts. For savory cooking, a blend of soaked cashews and water (cashew cream) or silken tofu blended with soy milk works well, offering a neutral flavor.

How can I thicken milk to use it as a heavy cream substitute?

You can easily thicken milk with cornstarch. For every 1 cup of milk, whisk in 2 tablespoons of cornstarch. For savory dishes, melt ¼ cup butter into ¾ cup whole milk. Always simmer a cornstarch mixture for at least one minute to activate the thickening.

Does evaporated milk work as a substitute for heavy cream in baking?

Yes, evaporated milk can be used as a 1:1 substitute for heavy cream in baking recipes where heavy cream is a liquid ingredient. It provides moisture but will result in a less rich texture and won't whip.

Can I use Greek yogurt in place of heavy cream?

Greek yogurt can be used to add a creamy texture to soups and sauces, but it should be mixed with milk to thin it out. Add it off the heat to avoid curdling, and be aware that it introduces a tangy flavor that may not be suitable for all recipes, particularly baked goods.

Are heavy cream and heavy whipping cream the same thing?

Yes, for cooking purposes, heavy cream and heavy whipping cream are essentially the same product and can be used interchangeably. They both contain at least 36% milkfat. Some labeling variations exist, but the performance in recipes is identical.