Heavy cream substitute
Heavy cream is about 36% fat. That fat is what lets it whip, keeps it from splitting when boiled, and makes sauces glossy. Pick a swap by which of those jobs you need.
of heavy cream. Every swap below is sized for that amount.
Milk + melted butter
Cooking and baking- ¾ cup whole milk
- ¼ cup melted butter, cooled slightly
Whisk together (or blend for a smoother emulsion). Use right away.
Best for: Soups, sauces, cakes, scones. Does not whip.
Half-and-half + butter
- ⅞ cup half-and-half
- 2 tbsp melted butter
Whisk together.
Best for: Pan sauces and custards. Does not whip.
Full-fat coconut cream
Dairy-free, whips- 1 cup chilled coconut cream (solid part of a can)
Chill the can overnight, scoop the solid cream and whip or stir it in.
Best for: Whipped topping, curries, vegan desserts. Tastes of coconut.
Evaporated milk
- 1 cup evaporated milk
Use one for one.
Best for: Pumpkin pie, casseroles, creamy soups. Does not whip well.
Greek yogurt + milk
- ½ cup plain Greek yogurt
- ½ cup milk
Stir into sauces off the heat; boiling will curdle it.
Best for: Finishing sauces and soups, dips.
Choosing the right swap
Only substitutes with a lot of fat whip. Below roughly 30% fat, cream won’t hold air, which is why milk-and-butter works in a sauce but never on a pie.
Missing heavy cream? Ask about your dish
Tell us what you’re making and what you’re missing. You’ll get a swap sized for your dish and a note on how it will change the result.
Questions cooks ask
Is heavy cream the same as whipping cream?
Nearly. In the US, heavy cream has at least 36% fat and whipping cream 30–36%. Both whip; heavy cream holds its shape longer.
What can I whip instead of heavy cream?
Chilled full-fat coconut cream is the reliable option. Milk-based swaps don’t have enough fat to hold air.
Will milk and butter split in a sauce?
It is less stable than real cream at a hard boil. Keep sauces at a simmer and stir the mixture in near the end.