Heavy Cream Substitutes

Best substitute

¾ cup whole milk + ⅓ cup melted butter per 1 cup heavy cream

Whisk the melted butter slowly into cold milk so it doesn't clump. Won't whip into peaks.

All tested swaps

Whole milk + melted butter

sauces, soups, baking

¾ cup whole milk + ⅓ cup melted butter per 1 cup heavy cream

Whisk the melted butter slowly into cold milk so it doesn't clump. Won't whip into peaks.

Evaporated milk

soups, casseroles, coffee

1 cup evaporated milk per 1 cup heavy cream

Adds a faint caramelized note; will not whip.

Full-fat coconut cream

whipping, curries, dairy-free desserts

1 cup coconut cream per 1 cup heavy cream

Chill the can overnight and scoop only the solid cream to whip.

Why it works

Heavy cream is 36–40% milk fat, which gives sauces body and lets it whip into stable peaks. Substitutes either replace that fat or mimic the texture.

Common mistake

Trying to whip the milk-and-butter or evaporated-milk versions — without enough fat they won't hold peaks.

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