Is there anything you can use instead of heavy whipping cream? A guide to delicious alternatives

October 11, 2025 •

5 min read

According to the FDA, heavy cream must contain at least 36% milk fat, which is the key to its rich texture and whipping ability. If you find yourself in a kitchen pinch or have dietary restrictions, you might wonder, "Is there anything you can use instead of heavy whipping cream?" The good news is that many substitutes can achieve similar results, whether you need a creamy sauce or a dairy-free dessert topping.

Quick Summary

This guide explores a variety of substitutes for heavy whipping cream, detailing options for both cooking and whipping applications. It covers dairy-based, vegan, and low-fat alternatives to match your recipe and dietary needs. The right substitute depends on your flavor profile goals and desired texture.

Key Points

Milk and Butter: A simple, pantry-friendly mix of whole milk and melted butter can effectively replace heavy cream in cooking and baking, providing similar richness, but it will not whip.
Coconut Cream: For a vegan and dairy-free option that can be whipped into stiff peaks, chilled coconut cream is the top choice, though it will add a coconut flavor.
Greek Yogurt and Milk: Mixing Greek yogurt with milk creates a tangy, creamy substitute ideal for thickening savory sauces and soups, as long as it's added off-heat to prevent curdling.
Evaporated Milk: A convenient, shelf-stable alternative for liquid applications in sauces and baked goods, offering a slightly thicker texture than milk with a caramelized flavor.
Silken Tofu: Blended silken tofu provides a neutral-flavored, high-protein vegan cream replacement for sauces, desserts, and soups.
Evaluate Recipe Needs: The best substitute depends on the recipe's purpose—whipping requires a high-fat alternative like coconut cream, while cooking allows for more flexibility with lower-fat options.

Understanding Heavy Cream and Its Function

Heavy whipping cream is valued in cooking and baking for its high fat content (at least 36%), which contributes richness, thickness, and a creamy mouthfeel. Its fat content is what allows it to be whipped into stiff peaks, making it a crucial ingredient for desserts, fillings, and toppings. Different substitutes work best depending on whether the recipe requires whipping or simply needs added creaminess or thickening. Simply swapping in a lower-fat dairy like milk or half-and-half will not yield the same rich results, and most will not whip up properly on their own.

Dairy-Based Substitutes

When dairy is not an issue, combining pantry staples can create effective replacements for heavy cream in many applications, especially for thickening soups, sauces, and baked goods.

Milk and Butter

This is one of the most common and versatile last-minute alternatives, mimicking heavy cream's fat percentage.

Method: Combine ¼ cup melted unsalted butter with ¾ cup whole milk. Whisk well until fully incorporated. Using whole milk is preferable to lower-fat varieties due to its higher fat content.
Best for: Soups, creamy sauces, casseroles, and baked goods.
Not for: Whipping. This mixture lacks the structure to hold peaks.

Half-and-Half and Butter

For an even richer dairy substitute, half-and-half (a mixture of milk and cream) offers a closer starting point to heavy cream.

Method: Combine ⅛ cup melted butter with ⅞ cup half-and-half. This provides a higher fat content than the milk-butter combination.
Best for: Soups, sauces, and baked goods where a richer taste is desired.
Not for: Whipping, as half-and-half does not contain enough fat to create stiff peaks.

Greek Yogurt and Milk

This option is excellent for adding creaminess and protein to savory dishes but has a tangy flavor profile.

Method: For a smoother consistency, mix equal parts Greek yogurt and milk, whisking until uniform.
Best for: Thickening soups, sauces, and adding to dishes like pasta or casseroles.
Tip: To prevent curdling, stir the yogurt mixture into your dish off the heat.
Not for: Whipping, baking, or dishes where the tangy flavor is unwanted.

Vegan and Dairy-Free Substitutes

For those with lactose intolerance or following a vegan diet, several plant-based options can replace heavy cream.

Coconut Cream

This is the premier vegan substitute for whipping, as its high fat content allows it to hold stiff peaks.

Method: Chill a can of full-fat coconut milk overnight. Scoop the thick, solid cream from the top, leaving the liquid behind. For whipping, beat with a mixer until stiff peaks form.
Best for: Vegan whipped cream, ice cream, curries, and tropical desserts.
Consideration: It will impart a distinct coconut flavor to your dish, so choose recipes where this is welcome.

Silken Tofu and Soy Milk

This high-protein, low-fat alternative creates a neutral-flavored, creamy texture perfect for thickening.

Method: Blend equal parts silken tofu and soy milk until completely smooth. Add more soy milk if a thinner consistency is needed.
Best for: Sauces, soups, and desserts like cream pies or cheesecakes where its neutral flavor is a benefit.
Not for: Whipping or bakes that rely heavily on fat content.

Cashew Cream

Cashew cream is a rich, neutral-flavored, and versatile vegan option.

Method: Soak raw cashews for several hours or quick-soak in boiling water. Blend with fresh water until completely smooth, adjusting water for desired thickness.
Best for: Creamy sauces, soups, and providing richness in both sweet and savory dishes.
Not for: Whipping or recipes where a nut allergy is a concern.

Low-Fat and Calorie-Conscious Substitutes

These options help reduce the overall fat and calorie content while still providing a creamy texture.

Evaporated Milk

This shelf-stable, canned milk is thicker and creamier than regular milk.

Method: Use evaporated milk as a 1:1 substitute for heavy cream in recipes where it serves as a liquid ingredient, like sauces and baked goods.
Best for: Adding richness to sauces, soups, and casseroles without the high fat of heavy cream.
Not for: Whipping, as its fat content is insufficient.

Milk and Cornstarch

This is a low-calorie way to thicken liquids and sauces.

Method: Whisk 2 tablespoons of cornstarch into 1 cup of milk (whole or lower-fat). Heat the mixture gently until it thickens.
Best for: Thickening soups and sauces.
Not for: Baking or whipping.

Comparison of Heavy Cream and Substitutes


Feature	Heavy Cream	Coconut Cream	Half-and-Half + Butter	Silken Tofu + Soy Milk
Whipping Ability	Excellent (stable, stiff peaks)	Excellent (stable, stiff peaks, when chilled)	None (won't whip)	None (smooth but won't whip into peaks)
Fat Content	Very High (36-40%)	High (25-35%)	Moderate (higher than Half-and-Half)	Low (protein-rich)
Flavor Profile	Neutral, rich, milky	Distinctly coconut	Neutral, rich, buttery	Neutral
Best Uses	Whipped cream, sauces, soups, ice cream	Vegan whipped cream, curries, desserts	Savory sauces, baked goods	Creamy sauces, dips, desserts
Dietary Suitability	Dairy	Vegan, Dairy-Free	Dairy	Vegan, Dairy-Free

Choosing the Right Substitute for Your Recipe

To ensure success, consider the purpose of the heavy cream in your recipe. If you need a whipped topping for a pie or cake, coconut cream is your most reliable vegan alternative, though the flavor will be different. For thickening savory soups and sauces, the milk and butter combination, evaporated milk, or Greek yogurt are excellent dairy-based choices, while a silken tofu or cashew cream blend works perfectly for vegan dishes. In baking, the milk and butter combination or evaporated milk can often replace heavy cream without significantly altering the texture of the final product. For low-calorie or thickening purposes, a milk and cornstarch slurry is effective. Always consider the flavor impact of your chosen substitute, especially with coconut or tangy yogurt, to ensure it complements the dish.

Conclusion

Finding a suitable alternative when you are out of heavy whipping cream is simple with many options available, whether you need a dairy-based or vegan solution. Your choice ultimately depends on your dietary needs, the flavor profile of your dish, and whether you require a whipping agent. By understanding the properties of each substitute, you can successfully adapt recipes and achieve delicious, creamy results without needing to make an extra trip to the store. From the classic milk and butter combo to the versatile coconut cream, the perfect replacement for your recipe is likely already in your pantry.

Frequently Asked Questions

Yes, you can use a combination of half-and-half and melted butter for a richer substitute in cooking and baking, but half-and-half on its own does not have enough fat to be whipped into stiff peaks.

Chilled, full-fat coconut cream is the most reliable dairy-free alternative for making whipped cream, as its high fat content allows it to hold stiff peaks when beaten.

A low-fat substitute can be made by whisking 2 tablespoons of cornstarch into 1 cup of milk. This is great for thickening soups and sauces but is not suitable for baking or whipping.

Evaporated milk is a decent 1:1 substitute for liquid heavy cream in soups, sauces, and baked goods, but it will not provide the same richness and cannot be whipped.

Yes, you can mix Greek yogurt with milk to create a creamy, tangy substitute for thickening sauces. To prevent curdling, stir it in after removing the dish from the heat.

Blended silken tofu with a small amount of soy or plant-based milk creates a neutral-flavored, high-protein cream substitute that works well in both sweet and savory dishes.

No, the milk and butter combination, while a suitable replacement for adding richness in cooking, lacks the specific fat structure required to whip and hold stiff peaks.