Dairy-Based Substitutes
For those who aren't avoiding dairy but want a lighter option or a quick fix when you run out, several dairy-based products can stand in for heavy cream. The key to successful substitution is understanding the fat content and how it will impact the final dish.
Milk and Butter
One of the simplest ways to mimic the richness of heavy cream is by combining whole milk and butter. To make approximately one cup of a heavy cream substitute, melt ¼ cup of unsalted butter and whisk it slowly into ¾ cup of whole milk. This combination works well for adding creaminess and fat to most cooking and baking applications, though it lacks the properties required for whipping.
Half-and-Half
Comprised of equal parts milk and cream, half-and-half is considerably less fatty than heavy cream but can be used as a 1:1 substitute in many recipes. It is best suited for sauces, soups, and adding richness to coffee. It is not ideal for whipping into stiff peaks due to its lower fat content, though some success can be had if it's chilled thoroughly before whipping.
Greek Yogurt and Milk
For a lower-fat, higher-protein substitute, mix equal parts of plain, full-fat Greek yogurt with milk to thin it out. This mixture is perfect for adding a creamy texture to sauces and soups. The yogurt adds a slight tangy flavor, so be mindful of the recipe's profile. It should be added at the end of cooking to avoid curdling and is not suitable for whipping.
Evaporated Milk
Evaporated milk is a shelf-stable option that is thicker and richer than regular milk because about 60% of its water has been removed. It works as a 1:1 replacement in most recipes for cooking and some baking. However, it will impart a slightly toasted, caramel flavor. It cannot be whipped in the same way as heavy cream.
Non-Dairy and Vegan Alternatives
For those with lactose intolerance, allergies, or who follow a vegan diet, a variety of plant-based substitutes offer excellent, creamy results without the dairy.
Coconut Cream
Coconut cream is arguably the best vegan substitute for whipping. Sourced from the solidified fat of a chilled can of full-fat coconut milk, it can be whipped into light and fluffy peaks, just like traditional dairy cream. While it does carry a distinct coconut flavor, this can be a welcome addition to many desserts, curries, and sauces. The leftover liquid in the can can be saved for other uses, like smoothies.
Cashew Cream
For a neutral-flavored, dairy-free alternative, homemade cashew cream is a top choice. By soaking raw cashews and blending them with water until smooth, you can create a rich, versatile cream for sauces, dressings, and creamy soups. It won't whip, but its neutral taste and thick consistency make it a go-to for many plant-based dishes, including decadent vegan pasta sauces and desserts.
Silken Tofu and Soy Milk
For a protein-packed and low-fat option, blended silken tofu is an excellent choice. When pureed with soy milk until smooth, it creates a substitute that works well for thickening sauces and creating creamy textures in dishes like cheesecakes and puddings. The amount of soy milk can be adjusted to achieve the desired consistency, and the mixture is suitable for some whipped applications with added sugar and vanilla.
Plant-Based Milk and Oil
A simple combination of ⅔ cup soy or rice milk and ⅓ cup oil can replicate heavy cream for savory applications like sauces and soups. This vegan mix adds richness and works well in both white and tomato-based cream sauces. It is not recommended for whipping.
Comparison Table: Heavy Cream vs. Popular Alternatives
| Attribute | Heavy Whipping Cream | Coconut Cream | Cashew Cream | Milk + Butter | Greek Yogurt + Milk |
|---|---|---|---|---|---|
| Whipping Ability | Excellent, stiff peaks | Excellent, soft-medium peaks | None | None | None (will deflate) |
| Flavor Profile | Rich, milky, neutral | Rich, tropical (mildly sweet) | Neutral, subtly nutty | Mild, milky | Tangy, slightly sour |
| Best Uses | Whipped toppings, baking, sauces, soups | Curries, desserts, sauces, whipped toppings | Savory sauces, creamy soups, dressings | Cooking, baking (not whipping) | Savory sauces, soups, dips |
| Dietary Needs | Dairy | Vegan, Dairy-Free | Vegan, Dairy-Free | Dairy (lactose intolerant-friendly with non-dairy milk) | Dairy |
Expert Tips for Successful Substitution
- Consider the end result: Before choosing a substitute, think about its intended function. For a stable whipped topping, chilled coconut cream or mascarpone will be more successful than a milk and butter mixture.
- Adjust for flavor: Alternatives like coconut cream or Greek yogurt introduce their own flavors. Make sure the taste profile complements your dish.
- Temperature control: When adding lower-fat dairy products like half-and-half to hot liquids, temper the cream first by whisking in some of the hot liquid to prevent curdling.
- Thickeners: If using a lower-fat liquid, you can create a thickening slurry with cornstarch or flour. Mix 1 to 2 tablespoons of cornstarch with 1 cup of milk to add thickness to soups and sauces.
Conclusion
When it comes to answering the question, what can you use instead of heavy whipping cream, the options are abundant and varied, catering to a wide range of dietary preferences and recipe needs. The best substitute depends on the recipe's purpose, whether you need a fluffy whipped topping, a thickener for a sauce, or a creamy addition to a soup. By understanding the properties of each alternative, from the whipping power of coconut cream to the neutral versatility of cashew cream, you can successfully achieve rich, delicious results without compromising on texture or flavor. The shift away from heavy cream is not a compromise but rather an opportunity to explore new tastes and textures that align with your nutritional goals. For more insights into dairy-free substitutes, consider guides such as Bon Appétit's roundup of alternatives.
