Quick answer: for most cooking and baking, whisk ¼ cup melted butter into ¾ cup whole milk to replace 1 cup of heavy cream. For soups and sauces, half-and-half, evaporated milk or milk thickened with cornstarch work well. For a dairy-free swap, use full-fat coconut cream. If you need to whip it, use whipping cream or chilled coconut cream; the milk-based swaps will not hold stiff peaks.
Heavy cream substitutes at a glance
| Substitute | To replace 1 cup heavy cream | Best for | Whips? |
|---|---|---|---|
| Whipping cream | 1 cup | Everything, including whipped cream | Yes |
| Milk + butter | ¾ cup whole milk + ¼ cup melted butter | Baking, sauces, soups | No |
| Half-and-half + butter | ⅞ cup half-and-half + 2 tbsp melted butter | Sauces, soups, coffee | No |
| Half-and-half | 1 cup | Coffee, soups, lighter sauces | No |
| Evaporated milk | 1 cup | Soups, sauces, pies, custards | Only very cold |
| Milk + cornstarch | 1 cup whole milk + 2 tbsp cornstarch | Thickening soups and sauces | No |
| Greek yogurt + milk | Thin plain Greek yogurt with milk to cream thickness | Dips, dressings, cold dishes | No |
| Cream cheese | Softened, whisked in to taste | Creamy soups, pasta sauces | No |
| Coconut cream | 1 cup unsweetened full-fat | Dairy-free cooking, curries, desserts | Yes, chilled |
| Soy milk + plant butter | Same proportions as milk + butter | Dairy-free baking and sauces | No |
1. Whipping cream
Cartons labeled “whipping cream” have 30% to under 36% milkfat, just below heavy cream’s 36%. It swaps in one for one and still whips, just a little softer; see heavy cream vs whipping cream.
2. Milk and butter
The classic swap: whisk ¼ cup melted, slightly cooled butter into ¾ cup whole milk. King Arthur Baking recommends a richer, blended version: heat 1 cup milk with 8 tablespoons butter, cool to lukewarm and blend at high speed for 2 minutes so it emulsifies, then use about 25% less than the recipe’s cream. It works in scones, biscuits, ganache, puddings, quiches and sauces, but it cannot be whipped to stiff peaks, and it is not suitable for ice cream or mousse.
3. Half-and-half, with or without butter
Half-and-half has 10.5% to under 18% milkfat. On its own it is fine in coffee and soups. For sauces, whisk 2 tablespoons of melted butter into ⅞ cup of half-and-half to bring it closer to heavy cream. Keep it at a gentle simmer, because lower-fat dairy curdles more easily when it is boiled or mixed with acidic ingredients.
4. Evaporated milk
Unsweetened evaporated milk swaps one for one in soups, sauces, pumpkin pie and custards, with a slightly cooked-milk flavor. Do not confuse it with sweetened condensed milk. Very cold evaporated milk can even be whipped into a light topping; see whipped cream without heavy cream.
5. Milk and cornstarch
For thickening, whisk 2 tablespoons of cornstarch into 1 cup of cold whole milk, then heat it gently in the soup or sauce, stirring, until it thickens. It adds body, not richness, so it is best in savory dishes.
6. Greek yogurt, sour cream or cream cheese
Plain Greek yogurt thinned with a little milk, or sour cream, adds creaminess and tang to dips, dressings and cold sauces. Stir them into hot dishes off the heat so they do not split. Softened cream cheese melts smoothly into creamy soups and pasta sauces.
7. Dairy-free substitutes
- Coconut cream: unsweetened, full-fat coconut cream is the simplest dairy-free swap, according to King Arthur Baking. It whips when it is well chilled; see dairy-free and coconut whipped cream.
- Soy milk and plant-based butter: use the milk-and-butter method above; King Arthur recommends soy milk for the best result.
- Cashew cream: soak raw cashews, drain, and blend them with water until completely smooth, for creamy dairy-free soups and sauces.
Which substitute to use
- Baking (scones, biscuits, cakes): milk and butter.
- Soups and pan sauces: half-and-half and butter, evaporated milk, or cream cheese.
- Coffee: half-and-half, or homemade vanilla sweet cream.
- Whipped cream and frosting: whipping cream or chilled coconut cream. Milk-based swaps will not hold peaks.
- Ice cream: there is no good substitute; the fat in cream is what keeps it smooth.
Need whipped cream specifically?
See whipped cream without heavy cream for the options that actually whip, or how to make whipped cream for the classic method. A whipped cream dispenser charged with nitrous oxide gives the lightest result from real cream; see how to use a cream charger tank.
How to make heavy cream at home
You cannot make true heavy cream from milk, because cream is the fat that rises to the top of unhomogenized milk. You can make a stand-in for cooking and baking: melt ¼ cup of unsalted butter, let it cool slightly, and whisk it into ¾ cup of whole milk to replace 1 cup of heavy cream. For a smoother result, blend it at high speed for a minute or two. This homemade heavy cream works in sauces, soups and baking, but it will not whip to stiff peaks.
Frequently asked questions
Can I use milk instead of heavy cream?
In many cooked recipes, yes, if you add butter for richness: whisk 1/4 cup melted butter into 3/4 cup whole milk. Plain milk gives a thinner, less rich result, and it will not whip.
Can I substitute half-and-half for heavy cream?
Yes, in coffee, soups and many sauces. Add 2 tablespoons of melted butter per cup for extra richness. It will not whip, and it curdles more easily than heavy cream if it is boiled.
What is the best dairy-free substitute for heavy cream?
Unsweetened full-fat coconut cream. It is about as thick as heavy cream, works in most cooked recipes, and whips when it is well chilled.
Is whipping cream the same as heavy cream?
Almost. Heavy cream has at least 36% milkfat and whipping cream has 30% to under 36%, so whipping cream is the closest substitute of all, including for whipping.
How do you make heavy cream from milk?
Whisk 1/4 cup of melted, slightly cooled butter into 3/4 cup of whole milk to replace 1 cup of heavy cream in cooking and baking. It will not whip.
