Heavy cream is one of those things that is always in my fridge. It’s the perfect way to smooth out a sauce, add a creamy texture to a dessert, and is essential for creamy soups, unbeatable mashed potatoes, decadent co*cktails, and so many other delicious recipes. And of course, it’s key for making whipped cream. So, it is super annoying when I open the fridge to discover that the bottle of cream I thought you had has disappeared into my husband’s morning coffee — or worse, is a little furry, fizzy, or smells distinctly tangy. A trip to the store just for heavy cream is an annoyance at the best of times, but it’s even worse when you only need a few tablespoons. Luckily, there are some substitutes you can use for heavy cream in your recipes, many of which are already in your fridge or pantry. These substitutes won’t necessarily whip up like heavy cream, but they will stand in for its creamy richness. Here’s what to swap into your recipes and how to do it.
If you need whipped cream, but only have milk on hand, you are in luck; Justin Chapple has some tips on how to make whipped cream out of milk using a food processor. If you need both creaminess and thickening, whisk a couple tablespoons of cornstarch into a cup of whole milk, and add it to soups and other recipes being simmered, being sure that they come to a gentle boil to activate the thickening properties of the cornstarch.
If you have milk and butter, you are in even better shape. Heavy cream is basically whole milk with all the butterfat still in it. So, adding fat — in the form of melted butter — back to whole milk will effectively restore that balance. Because, science. While you cannot make a version of heavy cream in this way that will whip up the way store-bought heavy cream will (nor should you use it in homemade ice cream), you can make a cream that can be used in sauces, chowders, and other recipes. Whisk together three-quarters of a cup of whole milk with a quarter cup of melted and slightly cooled butter until smooth, and you will have a cup of heavy cream(ish). Or, for creamy texture and flavor — again for non-whipping uses — half and half can be substituted in equal measure for cream.
Crème fraîche is another good substitute for heavy cream. This thick, slightly tangy cream product is lighter than sour cream, and can be stirred into sauces when you need that creamy boost. It works especially well for macaroni and cheese, where the tang boosts the cheesy flavor.
Keeping a can of evaporated milk is a lifesaver when you need something to swap in for milk, but canned evaporated milk is another good substitute for cream in recipes. Instead of diluting it with water as you do to create a milk substitute, simply use it straight from the can in equal measure to the heavy cream called for in the recipe.
Another simple swap for heavy cream is coconut cream, which can be purchased in cans. Be careful to look for unsweetened coconut cream and not the sweetened “cream of coconut,” and buy full-fat coconut milk. Be aware that it can bring a subtle coconut flavor to your dishes, so be careful about where and when you use it.
You can DIY a version of heavy cream by blending soy milk and a light neutral oil like grapeseed or avocado, to get that creamy and fatty combo in a vegan-safe alternative. Use a two-to-one ratio of soy milk and oil for this mixture.
Instead of heavy cream (1 cup), use 1 cup evaporated skim milk or 1/2 cup low-fat yogurt and 1/2 cup plain low-fat unsalted cottage cheese. Instead of sour cream, use low-fat unsalted cottage cheese plus low-fat or fat-free yogurt; or just use fat-free sour cream.
Instead of heavy cream (1 cup), use 1 cup evaporated skim milk or 1/2 cup low-fat yogurt and 1/2 cup plain low-fat unsalted cottage cheese. Instead of sour cream, use low-fat unsalted cottage cheese plus low-fat or fat-free yogurt; or just use fat-free sour cream.
No milk (except for coconut milk) can replace heavy cream without the addition of a thickener, ideally a fat of some kind. To make a heavy cream substitute with almond milk, we recommend adding soaked nuts or vegan butter, or plain silken tofu to get the right texture.
Heavy cream's closest dairy equivalent is whipping cream, followed by half-and-half, both of which have similar creaminess and flavor but with fewer calories and lower fat content.
The substitute works just as well and brings an additional sweetness, fluffiness, and lightness to the table. When it comes to whipped topping, more is more. Cool Whip is all about lightness, so for every cup of heavy cream, opt for about two cups of Cool Whip.
Sour cream is an easy replacement for heavy cream. It can be easily stirred into a dish and offers another flavor profile to soups, stews and sauces. Plus, using it as a heavy cream substitute is a great way to use up that lingering tub in the fridge.
Evaporated Skim Milk is canned, unsweetened fat-free milk that has had about 60% of its water removed making it a great substitute for heavy cream in recipes. You can also try swapping whipped, chilled evaporated skim milk for regular whipped cream in some recipes.
For 1 cup heavy cream, use 3/4 cup milk and 1/4 cup melted butter, or thicken 1 cup milk with 1 to 2 tablespoons cornstarch or flour. (Whisk milk into cornstarch or flour little by little.) Coconut milk, coconut cream (beware of increased sweetness), or cream cheese whisked with a little water also work.
Here's how. Melt 1/4 cup unsalted butter (that's 4 tablespoons or half a stick) and let it cool to room temperature. Then, whisk it together with 3/4 cup whole milk. This mixture is equivalent to 1 cup of heavy cream and can be used in almost any recipe that calls for heavy cream.
What Can I Substitute For Heavy Cream? You can combine whole milk with butter or margarine, mix half-and-half with melted butter, or go dairy-free with olive oil and soy milk. Cornstarch and milk make a low-fat alternative, while milk and Greek yogurt add much more richness to the recipe!
Dairy products such as heavy cream, butter, whole milk and cheese should also be avoided as they contain high amounts of trans fat and cholesterol, which causes inflammation. Many dairy products aren't considered anti-inflammatory and should not be consumed if already suffering from any inflammation causing disease.
Full fat dairy products like heavy whipping cream are full of nutrients, including fat-soluble vitamins, which some studies have linked to a decreased risk of conditions such as heart disease and obesity. However, heavy whipping cream is very high in calories, and most of the population can't tolerate dairy products.
Yes, you can use milk instead of heavy cream in some recipes. Combine 3/4 cup milk and 1/4 cup melted butter as a substitute in sauces, baked goods, pasta, and frosting. Milk won't whip like cream. It works in mashed potatoes or for thinning small amounts of frosting.
Heavy cream is a great substitute for milk in a baking recipe, but it does need to be diluted slightly. Because heavy cream boasts a fat content of 36% to 40%, using a half cup of heavy cream mixed with a half cup of water will be your best bet for replacing one cup of milk.
One tablespoon of olive oil carries about 14 grams of fat. In order to replace one cup of heavy cream, you'll need to use 1/4 cup of olive oil and 3/4 cup of milk.
Low-Fat Milk: This is my substitute for heavy cream in Alfredo sauce, and I promise, you really can't tell the difference! Any type of milk will work, but my preference is low-fat organic milk.
Address: Apt. 536 6162 Reichel Greens, Port Zackaryside, CT 22682-9804
Phone: +9958384818317
Job: IT Representative
Hobby: Scrapbooking, Hiking, Hunting, Kite flying, Blacksmithing, Video gaming, Foraging
Introduction: My name is Jamar Nader, I am a fine, shiny, colorful, bright, nice, perfect, curious person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
:max_bytes(150000):strip_icc()/Substitutes-For-Heavy-Cream-FT-BLOG0423-6e53e30d26d54dba82289ac6d8b98ba0.jpg "The Best Substitutes for Heavy Cream (1)")
