This mixture may be slightly thinner than heavy cream, but will still work well. Oat milk is widely accepted as the most faithful substitute for dairy milk. Simply replace the heavy cream in a recipe with evaporated milk using the same amount called for in your recipe. Step 1: Substitute One-to-One with Evaporated Milk Keep a can in the pantry for a quick and easy swap. Once the butter has cooled completely, add in ¾ cup half-and-half and whisk to combine.Įvaporated milk works as a heavy cream substitute that has the benefit of being shelf-stable. Step 2: Mix the Half-and-Half into the Butter Half-and-half has a little more fat than whole milk-around 10%-making it an even closer ingredient than milk to heavy cream.įor the equivalent of one cup of heavy cream, melt ¼ cup of unsalted butter in a microwave-safe bowl or Saucepan. Additional Substitutesīeyond our top three methods for replacing heavy cream, creative cooks everywhere have come up with even more substitutes to use in a pinch. Let it rest for a few minutes, giving it the occasional stir, until it has thickened. In one cup of lowfat milk, whisk two tablespoons of cornstarch until it dissolves. If you don’t mind a little less flavor, this is a great healthier option. Flavorless and odorless, when stirred into milk it creates a substitute heavy cream with the right consistency. Healthiest Substitute: Milk and CornstarchĬornstarch is your kitchen’s secret thickening weapon.

The mixture will keep for up to 3 days in the fridge. Blend on high until smooth, 1–5 minutes based on the strength of your blender. For an even thicker cream, use only 1 cup.

In a high-powered blender, combine ½ cup unsalted, unroasted cashews with 1 ½ cup water. You’ll need a high-powered blender for this method, so if you don’t have one, opt for another non-dairy substitute. Like milk, cashews have a subtle sweetness that can be used in sweet or savory dishes. If all you have is lowfat milk, you can still make a convincing cream substitute-just whisk in a tablespoon of flour to thicken the mixture. Once the butter has cooled completely, add in ¾ cup milk and whisk to combine. To replicate the fat content, this works best with whole milk. If you have whole milk and butter in the fridge, you can have a creamy concoction that works well for baking and cooking (but, unfortunately, not for whipping) in minutes.įor the equivalent of one cup of heavy cream, melt ¼ cup of unsalted butter in our Butter Warmer or a microwave-safe Bowl. The simplest substitute for heavy cream comes together with two other dairy staples. Here are some easy substitutes for heavy cream. It’s thicker than milk and has a velvety mouthfeel that translates well into cozy macaroni and cheese, fluffy whipped cream, and a base for chowder. Heavy cream is made up of the collection of milk fats that haven’t homogenized-or mixed into-the milk, and it contains 36-40% milk fat. Picture it like a scale of fat-free to heavy cream: Skim milk has all of the fat removed, while whole milk contains about 3.5% milk fats. When milk is processed, varying levels of milk fats are left in the liquid.

Whether you forgot to pick it up at the supermarket or you’re looking for a vegan replacement in a casserole, it’s likely you have a pantry staple or two that you can substitute in place of heavy cream to ensure your dish turns out just as creamy. While it’s a staple for pastry chefs and might be found in more households around the holidays, heavy cream may not have a permanent place in your fridge. Heavy cream is used in a wide variety of dishes both sweet and savory to add richness and body.

Substitute for heavy cream in baking