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.
Can Almond Milk Replace Heavy 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.
Can Almond Milk Replace Heavy 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.
Here are Alexa Weibel's rules for substituting heavy cream: 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.)
You can substitute heavy cream for milk by diluting it with a little water. Use half a cup heavy cream and half a cup water for every cup of whole milk. 1 cup whole milk: combine ½ cup heavy cream and ½ cup water.
Can I substitute the heavy cream in quiche? Short answer: Yes. Recommended substitutes: Half-and-half or whole milk. Caveats: Some quiche recipes call for all cream, some call for a mixture of cream and whole milk (with a popular ratio of 1:1), and some call for all milk.
To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and stir, allowing the mixture to thicken. You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe.
Versatile coconut milk can add creamy texture to soups, rich flavor to sauces and is the perfect substitute for heavy cream in any of your favorite savory dishes and desserts.
Evaporated Milk – With a similar consistency, you can use a 1-to-1 swap of evaporated milk for heavy cream in most sweet and savory dishes. Its flavor is richer with unique caramelized tones and is not a lower-fat option, but evaporated milk makes do in a pinch.
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.
Condensed milk is evaporated milk that has been sweetened with sugar. Evaporated milk can be used in place of heavy cream in most recipes, whereas condensed milk is best reserved for desserts. Some health food stores may sell evaporated coconut milk, which is also a good substitute.
Whole milk alone can work in some instances as a substitute. At 3.5%, its fat content is low, but it has it's place. When to use: Use for lighter, healthier mashed potatoes or potatoes au gratin (you'll just need to add extra flour to prevent the sauce from separating).
Regular dairy milk contains 70-80% more calories than almond milk. 240 ml of almond milk contains only 30-35 calories, but the same amount of dairy milk contains 150 calories. It is also low in sugars, containing only 2-3 grams of sugar per cup of almond milk.
Emulsifying a bit of coconut oil into homemade almond milk creates a thick and creamy result, that actually makes you feel like you're drinking a traditional coffee creamer.
Almond milk can be used 1:1 in place of 2% milk and whole milk when baking. When using it in place of whole milk, confections may bake a little faster, as there is more water in almond milk than dairy milk. This water evaporates causing the baked good to rise and set more quickly.
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