What to use in place of heavy cream? Your guide to easy substitutes

October 20, 2025 •

3 min read

Studies have shown that heavy cream has a milk fat content of 36–40%, a richness that can be replicated using common kitchen ingredients. When you're in a pinch, knowing what to use in place of heavy cream is a game-changer, saving you a trip to the store and a recipe disaster.

Quick Summary

This guide provides versatile dairy and non-dairy alternatives for heavy cream. Explore the best options for achieving the right consistency in sauces, baked goods, and whipped toppings, complete with simple recipes for homemade versions.

Key Points

Milk and Butter: A versatile dairy substitute is made by mixing ¾ cup of whole milk with ¼ cup of melted butter for every cup of heavy cream needed.
Evaporated Milk: A shelf-stable and easy 1:1 swap for liquid heavy cream in baking and cooking, though it has a subtle caramelized flavor.
Coconut Cream: The best plant-based option for whipping, achieved by chilling a can of full-fat coconut milk and scooping the solid top layer.
Greek Yogurt: A high-protein, tangy alternative that should be mixed with milk and added to sauces off the heat to prevent curdling.
Silken Tofu: Blended with soy milk, it offers a neutral-tasting, high-protein creaminess for sauces and soups.
Cornstarch Slurry: A quick, low-calorie way to thicken sauces by whisking 2 tablespoons of cornstarch with 1 cup of cold milk.

Dairy-Based Substitutes for Heavy Cream

For those who consume dairy, several readily available products can mimic the richness and texture of heavy cream in different applications. The key is understanding their fat content and behavior when cooked.

Milk and Butter

Combining melted butter with milk creates a common and versatile homemade substitute by increasing the fat content. This blend works well for most cooking and baking needs but won't whip into stiff peaks.

Ratio: ¾ cup whole milk + ¼ cup melted unsalted butter per 1 cup heavy cream.
Best uses: Enriching sauces, gravies, and baked goods.
Tip: For lower-fat milk, add a tablespoon of flour or cornstarch for thickening.

Half-and-Half and Butter

Using half-and-half with butter provides a richer substitute closer to heavy cream in flavor and texture, great for sauces and creamy soups.

Ratio: ⅞ cup half-and-half + ⅛ cup melted butter per 1 cup heavy cream.
Tip: Mix in a teaspoon of cornstarch when adding to hot, acidic dishes to prevent curdling.

Evaporated Milk

A pantry staple, evaporated milk can be a 1:1 substitute for liquid heavy cream in cooking and baking. It has a slightly caramelized flavor and is not suitable for whipping.

Greek Yogurt or Sour Cream

These offer a tangy, protein-rich option when thinned with milk.

Mixing: Combine equal parts yogurt/sour cream and milk.
Use carefully: Stir into soups/sauces off heat to prevent curdling. Not ideal for baking.

Vegan and Dairy-Free Heavy Cream Alternatives

Several plant-based options effectively substitute for heavy cream.

Coconut Cream

This is a top vegan choice, especially for whipping into dessert toppings.

How to make: Chill full-fat coconut milk overnight, then scoop the solidified cream from the top.
Flavor note: Expect a coconut flavor, which suits curries and tropical desserts but less so classic cream sauces.

Silken Tofu and Soy Milk

Blending equal parts silken tofu and soy milk creates a high-protein, neutral-flavored cream ideal for savory dishes.

Cashew Cream

Soaking and blending cashews yields a rich, neutral cream for both sweet and savory recipes.

How to make: Blend soaked raw cashews with fresh water until smooth.
Uses: Alfredo sauces, creamy curries, dessert fillings.

Soy Milk and Olive Oil

A simple blend to replicate richness for cooking and baking, though it does not whip.

Ratio: ⅔ cup soy milk + ⅓ cup olive oil.

How to Choose the Right Substitute for Your Recipe

Consider the recipe's purpose (whipping, thickening, richness) and desired flavor. Use the table below as a guide.


Substitute	Best for Whipping	Best for Sauces	Best for Baking	Flavor Impact	Special Notes
Milk & Butter	No	Yes	Yes	Neutral, buttery	Most versatile dairy
Half-and-Half & Butter	No	Yes	Yes	Rich, buttery	Closest dairy flavor
Evaporated Milk	No	Yes	Yes	Slightly caramelized	Shelf-stable
Greek Yogurt	No	Yes (off-heat)	No	Tangy	Higher protein, can curdle
Coconut Cream	Yes	Yes	Yes	Coconut flavor	Excellent vegan whip
Silken Tofu & Soy Milk	Yes (with additions)	Yes	No	Neutral	High protein
Cashew Cream	No	Yes	Yes	Neutral, rich	Requires blending
Soy Milk & Olive Oil	No	Yes	Yes	Neutral, oily	Simple, for cooking
Milk & Cornstarch	No	Yes	No	Neutral	Low-fat thickening
Cream Cheese	No	Yes	Yes (in some)	Tangy, cheesy	Good for dips

Quick-Fix Thickening Agents

When you only need to thicken, not add volume like cream, these options work well.

Milk and Cornstarch Slurry

A low-calorie, flavor-neutral method for quick thickening.

How to make: Whisk 2 tablespoons cornstarch + 1 cup cold milk. Stir into simmering sauce and cook for one minute.
Use for: Sauces, gravies, soups.

Roux or Beurre Manié

Classic techniques using a flour-and-fat paste (like butter) to thicken, adding a rich, velvety texture. A roux is cooked first; beurre manié is whisked into hot liquid at the end.

How to make a roux: Melt equal parts butter and flour, cook briefly, then add liquid.
Use for: Gravies, cream sauces, stews.

Conclusion

Being without heavy cream doesn't have to ruin your recipe. Numerous dairy and non-dairy substitutes offer ways to achieve similar richness, texture, or thickening. For general cooking and baking, milk and butter are reliable, while coconut cream excels as a vegan whipped topping. The best choice depends on the specific needs of your recipe—whether you need it for whipping, thickening, or adding richness. These kitchen hacks ensure you're prepared for any shortage. For more information on dietary alternatives, you can reference resources like Healthline.

Frequently Asked Questions

While you can, regular milk lacks the high fat content of heavy cream, resulting in a thinner consistency and less richness. For a closer match, you should increase the milk's fat content by adding butter.

For a whipped topping that holds stiff peaks, your best bet is coconut cream. Simply chill a can of full-fat coconut milk overnight and whip the hardened cream that rises to the top.

You can thicken soups by making a cornstarch slurry (2 tablespoons of cornstarch with 1 cup of cold milk), by puréeing a portion of the soup, or by blending soaked cashews for a rich, creamy texture.

Greek yogurt and sour cream can curdle when exposed to high heat due to their acidity. To prevent this, remove the pan from the heat and stir the thinned yogurt in slowly.

No, evaporated milk does not have the fat content necessary to whip into peaks. It is best used as a liquid substitute in cooked and baked recipes.

Yes, you can use cream cheese to thicken soups, sauces, and frostings. However, its texture and tangy flavor are different and it is not suitable for whipping.

To get a neutral flavor, blend equal parts of silken tofu and soy milk until smooth. This is a great alternative for thickening sauces without adding a coconut flavor.