Heavy Creamer Substitutes

The 10 Best Substitutes for Heavy Cream

Heavy cream is considered a staple ingredient — and for good reason. It’s used in a wide variety of recipes, including soups, sauces, homemade butter, ice cream, and sour cream.

Sometimes called heavy whipping cream, it’s made from the high fat part of fresh milk. When fresh milk is left to stand, a heavy cream rises to the top and can be scraped off.

Consisting of 36–40% fat, heavy cream is higher in fat than other cream varieties, including whipping cream, half-and-half, and light cream (1).

However, because heavy cream is high in fat and contains dairy, it may not be a suitable option for everyone.

If you’re looking to replace heavy cream with a lower-fat or dairy-free alternative, plenty of substitutes are available.

This article reviews 10 of the best substitutes for heavy cream.

1. Milk and butter

Combining milk and butter is an easy, foolproof substitution for heavy cream that’ll work for most recipes.

The butter adds extra fat to the milk, making its fat percentage similar to that of heavy cream.

Combine 1/4 cup (57 grams) of melted butter with 3/4 cup (178 mL) of milk and mix thoroughly to make 1 cup (237 ml) of heavy cream. You can also add a tablespoon (8 grams) of flour to thicken the liquid, especially if you’re using low fat milk.

Keep in mind that this substitute works well for cooking and baking recipes in which heavy cream is used to add flavor and creaminess. However, it will not whip the same way that heavy cream does.

SUMMARY

To substitute for 1 cup (237 mL) of heavy cream, mix 1/4 cup (57 grams) of melted butter with 3/4 cup (177 mL) of milk. This stand-in is best for cooking and baking, not whipping.

2. Soy milk and olive oil

For a vegan, dairy-free alternative to heavy cream, try mixing soy milk with olive oil.

Much like the pairing of milk and butter, olive oil adds fat to the soy milk for a flavor and function comparable to heavy cream.

To replicate the flavor and thickness of 1 cup (237 mL) of heavy cream, combine 2/3 cup (159 mL) of soy milk with 1/3 cup (79 mL) of olive oil.

This substitute is best for adding tenderness and taste in cooking and baking, but it should not be used in recipes that require whipping.

SUMMARY

Combine 2/3 cup (159 mL) of soy milk with 1/3 cup (79 mL) of olive oil to substitute for 1 cup (237 mL) of heavy cream. This stand-in is best for adding tenderness and flavor in cooking and baking, not for whipping.

3. Milk and cornstarch

If you’re looking for a low fat, low calorie alternative to heavy cream, this combination may work well for you.

Cornstarch is used to thicken milk to help reproduce the texture of heavy cream.

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.

This substitute is especially useful in cooking, but it may alter the texture of baked goods and will not whip as well as heavy cream.

SUMMARY

To replace 1 cup (237 mL) of heavy cream, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and whisk thoroughly. This lower-fat, lower-calorie substitute is best used in cooking. However, it may alter the texture of baked goods and will not whip as well as heavy cream.

4. Half-and-half and butter

In a pinch, half-and-half cream combined with butter can be a simple substitute for many recipes that require heavy cream.

In fact, half-and-half is made from whole milk and cream, but it has about a third of the fat of heavy cream (2Trusted Source,3Trusted Source).

Adding butter helps increase the fat percentage of half-and-half, making it a suitable alternative to heavy cream in almost any recipe, including those that require whipping.

You can also use half-and-half to replace heavy cream without adding butter in certain recipes, such as sauces and soups.

To substitute for 1 cup (237 mL) of heavy cream, mix 7/8 cup (232 grams) of half-and-half with 1/8 cup (29 grams) of melted butter.

SUMMARY

To substitute for 1 cup (237 mL) of heavy cream, combine 7/8 cup (232 grams) of half-and-half with 1/8 cup (29 grams) of melted butter. This substitute works in virtually any recipe, including those that require whipping.

5. Silken tofu and soy milk

Like regular tofu, silken tofu is made from condensed soy milk that has been formed into solid white blocks.

However, silken tofu has a softer consistency and can easily be blended into a high protein, dairy-free replacement for heavy cream.

Blending it with soy milk helps give it a smooth texture to remove lumps. You can also use regular milk or another plant-based milk instead of soy milk.

Combine equal parts silken tofu and soy milk and blend thoroughly in an immersion blender or food processor until the mixture reaches a smooth, thick consistency. Then use it in place of an equal amount of heavy cream to thicken your favorite recipes, such as soups or sauces.

Because it can be whipped like heavy cream, you can also add a bit of vanilla extract or sprinkle of sugar to make it into a homemade vegan whipped topping for desserts.

SUMMARY

Mix equal parts silken tofu and soy milk and blend thoroughly to make a high protein, vegan substitute for heavy cream. This mixture works well to thicken soups and sauces. It can also be whipped like heavy cream.

6. Greek yogurt and milk

A mixture of Greek yogurt and whole milk is another alternative to heavy cream that will help you thicken up your recipes.

Greek yogurt is high in protein and can provide a healthy twist to your finished product by increasing the protein content (4Trusted Source).

It’s thicker than heavy cream, but you can add milk to thin it out and achieve a texture similar to that of heavy cream.

Blend together equal parts Greek yogurt and whole milk and use it in place of the same amount of heavy cream.

Note that this substitute can add thickness to dishes like soups or sauces, but it shouldn’t be used in recipes that require whipping.

Additionally, Greek yogurt is lower in fat and may not provide the same tenderness or flavor as heavy cream in baked goods or desserts.

SUMMARY

For a higher-protein alternative to heavy cream, combine equal parts Greek yogurt and whole milk and use the mixture in place of the same amount of heavy cream. This combination is great for thickening soups or sauces but cannot be used for whipping.

7. Evaporated milk

Evaporated milk is a canned, shelf-stable milk product with about 60% less water than regular milk.

Thus, it’s thicker and creamier than milk and can be an easy lower-calorie alternative to heavy cream in some recipes.

Evaporated milk is best for recipes in which heavy cream is a liquid ingredient, such as in baked goods, since it will not provide the same thickness as heavy cream and does not whip as well.

For best results, substitute heavy cream with an equal amount of evaporated milk. If you’re making a dessert, you can also add a few drops of vanilla extract to sweeten it.

SUMMARY

Evaporated milk can be used as a substitute in recipes in which heavy cream is used as a liquid ingredient,
such as in baked goods. However, it does not whip well. Substitute the heavy cream in your recipes with an equal amount of evaporated milk.

8. Cottage cheese and milk

Cottage cheese is made from the curds of cow’s milk. It’s high in protein and many micronutrients, making it a healthy substitute for heavy cream (5Trusted Source).

Cottage cheese alone can be a good substitute for heavy cream to help add thickness to recipes like sauces. Simply remove the lumps by blending it with an immersion blender or food processor.

You can also mix it with milk to help replicate the smooth, creamy texture of heavy cream for use in other recipes.

Combine equal parts cottage cheese and milk and blend until all the lumps have been removed. You can use this mixture in place of an equal amount of heavy cream.

Be sure to pick recipes that are compatible with the distinct, cheesy flavor of cottage cheese, such as savory soups and sauces.

Additionally, remember that cottage cheese can be high in sodium. If you’re salt-sensitive, you may want to opt for a lower-sodium variety or adjust the amount of salt in your recipe if you use this substitution.

SUMMARY

Cottage cheese can be a protein- and nutrient-rich substitute for heavy cream. Combine equal parts cottage cheese and milk and blend until all lumps are removed. You can use this mixture in place of the same amount of heavy cream in recipes in which the flavor is compatible.

9. Coconut cream

Coconut cream is a versatile ingredient that makes an excellent vegan substitute for heavy cream.

While it can be purchased pre-made, it’s also simple to make at home using coconut milk.

Simply chill a can of full-fat coconut milk in the fridge overnight, open it and pour the liquid contents into another container. The thick, hardened coconut cream that’s left can then be scooped out of the can and used as a substitute for heavy cream.

Swap an equal amount of heavy cream for coconut cream and use it in recipes for your favorite sweets and baked goods. You can even use it to make coconut ice cream or whip it and use it as a tasty topping for desserts.

Although coconut cream has properties similar to those of heavy cream, keep in mind that it may alter the flavor of your final product and should be used only in suitable recipes.

SUMMARY

You can substitute an equal amount of heavy cream with coconut cream and use it as a dairy-free alternative in recipes that call for heavy cream. It can be baked, cooked, and whipped, but it does have a coconut flavor, so choose your recipes accordingly.

10. Cream cheese

Cream cheese is a type of fresh cheese made from milk and cream. Though it’s most often used as a spread for bagels and a star ingredient in cheesecakes, it can also make a good substitute for heavy cream in some recipes.

In particular, cream cheese makes a good substitute in frostings and can help thicken cream-based soups and sauces. However, it should not be used as a replacement for heavy cream in recipes that require whipping.

Cream cheese will work as a one-to-one substitute for heavy cream.

Keep in mind that cream cheese may alter the taste and texture of the final product, so make sure to use it in suitable recipes in which the flavors will work together, such as in creamy soups or cheesy sauces.

SUMMARY

Cream cheese can be used in place of an equal amount of heavy cream in soups and sauces. It’s not suitable for whipping.

The bottom line

Heavy cream is found in a wide array of recipes, both savory and sweet.

Luckily, if you’re out of heavy cream or prefer a low fat or vegan alternative, there are many substitutes.

Some even pack in added protein or cut out calories. These include Greek yogurt, cottage cheese, and silken tofu.

However, replacing any ingredient in a recipe can modify the taste and texture, so be sure to use these substitutes in recipes that are compatible.

Mushroom Bisque

Ingredients 

  • 8 ounces fresh button mushrooms (sliced about 2.5 cups)
  • ½ cup butter (low sodium)
  • 1 Tablespoon garlic (minced)
  • 1/2 cup onion (diced)
  • 2 Tablespoon all-purpose flour
  • 2 cups chicken broth (low sodium/non GMO)
  • 1/8 teaspoon ground dried thyme (to taste)
  • 1/4 teaspoon salt (to taste)
  • 1 teaspoon ground black pepper (to taste)
  • 2 cups heavy cream (see alternatives)

Instructions 

  • In a large pot melt the butter over medium heat.
  • Stir in the sliced mushrooms, garlic, thyme, salt, pepper and onion.
  • Cook stirring for about 5 minutes until the onions have softened and turned translucent. Reserve a few slices of cooked mushrooms for garnish.
  • Add the flour to the mushroom mixture and cook for 2-3 minutes.
  • Pour in the chicken broth to the mushroom mixture and bring it to a simmer stirring frequently.
  • Simmer on low for 10 minutes.
  • Use an immersion blender to puree the soup until it is smooth.
  • Add the heavy cream, and stir to incorporate completely. Return the soup to low heat, bring it back to a simmer, and cook for five more minutes.
  • Ladle into bowls, and garnish with reserved mushroom slices and fresh parsley or thyme leaves.

Recipe Notes

If you do not have an immersion blender, you can also use a blender to puree the soup in small batches.

Nutrition Information

Calories: 431kcal, Carbohydrates: 7g, Protein: 4g, Fat: 44g, Saturated Fat: 28g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 132mg, Sodium: 630mg, Potassium: 245mg, Fiber: 1g, Sugar: 4g, Vitamin A: 1643IU, Vitamin C: 3mg, Calcium: 69mg, Iron: 1mg

Vanilla Ice Cream

  • 4 cups heavy cream
  • 3 egg yolks
  • ¾ cup granulated sugar
  • 1 vanilla bean, split and seeds removed
  1. Prepare an ice bath by filling a large bowl with ice water and setting a slightly smaller bowl atop.
  2. In a medium-sized sauce pot, bring the cream, half of the sugar, and the vanilla beans and pod to a simmer
  3. Meanwhile, in a medium-sized bowl whisk together egg yolks and remaining sugar until light
  4. Slowly add hot cream to the egg mixture, ¼ cup at a time, whisking all the while.
  5. Return the pot to the stove and cook over low heat, stirring constantly with a rubber spatula, until it is thick enough to coat the back of a spoon.
  6. Transfer the custard to the ice bath and cool it, stirring occasionally, until it is cool to the touch. Remove from the ice bath, cover, and refrigerate until cold.
  7. Spin in the ice cream maker following the manufacturer’s instructions.

Yield: 1 1/2 quarts

Easy Cherry Crisp

Ingredients 

Cherry Filling

  • 6 cups sweet cherries pitted, fresh or defrosted from frozen
  • 1/3 cup white sugar
  • 1/4 cup cornstarch
  • 1 tbsp fresh lemon juice
  • 1/4 tsp almond extract

Crisp Topping

  • 1 cup quick-cooking rolled oats
  • 2/3 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 Teaspoon cinnamon
  • 1/2 cup salted butter Melted
  • 1/4 cup chopped pecans

Instructions 

  • Preheat your oven to 375°. Grease a 9×9 baking pan and set it aside.
  • In a large bowl, toss together all of the cherry filling ingredients until mixed together well. Spoon into the prepared 9×9 pan.
  • In a medium bowl, combine the topping until combined and crumbly. Sprinkle on top of the cherry filling in an even layer.
  • Bake in the preheated oven for 20-25 minutes or until golden brown and bubbly around the edges. If the topping browns too quickly and the filling isn’t bubbling yet cover with aluminum foil and continue to bake.
  • Remove and let cool until slightly warm, then serve with vanilla ice cream.

Recipe Notes

  • If you are using sour cherries add another 3 tablespoons of white sugar to the filling. 

Nutrition Information

Calories: 366kcal, Carbohydrates: 57g, Protein: 4g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 31mg, Sodium: 96mg, Potassium: 315mg, Fiber: 4g, Sugar: 35g, Vitamin A: 423IU, Vitamin C: 8mg, Calcium: 38mg, Iron: 2mg

Almond Milk Ice Cream

Ingredients

  • 2 cups cashews raw and unsalted
  • 2 cups almond milk I unsweetened vanilla almond milk
  • 1/2 cup maple syrup

Instructions

  • Place your cashews into a bowl and cover with water. Let them soak overnight, to soften.
  • The next day, place your softened cashews into a blender, along with half the almond milk. Blend until combined. Add the remaining milk and maple syrup, and blend once more, until thick and frothy.
  • Transfer the mixture into an ice cream maker. Churn the ice cream until it becomes a soft-serve texture. Pour the mixture into a container and place it in the freezer for at least an hour.
  • Let the ice cream sit at room temperature for 10 minutes, before scooping.

Notes

* You can use any almond milk. 

TO STORE: Homemade almond milk ice cream should be stored in the freezer at all times. It will keep well for up to 1 month.

TO RE-FREEZE: As this ice cream has no eggs or dairy in it, it does not refreeze very well. However, if you use a clean scoop when scooping out the ice cream, it can be frozen up to two times. 

Nutrition

Serving: 1serving | Calories: 161kcal | Carbohydrates: 16g | Protein: 4g | Fat: 10g | Sodium: 58mg | Potassium: 172mg | Fiber: 1g | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg | NET CARBS: 15g

Cassava Flour Pie Crust

Ingredients

  • 1 scant cup cassava flour
  • 1/4 cup arrowroot starch
  • 3/4 teaspoon fine sea salt
  • 1/4 cup coconut oil softened
  • 5 tablespoons unsalted butter

Instructions

  1. WHISK together the cassava flour, arrowroot, and salt. Add the coconut oil, and work it into the mixture until the flour is evenly coated and crumbly.
  2. CUT the butter into ½-inch cubes, and add to the flour mixture. Use a stand mixer or your fingers to work it in roughly. Mix until the dough is very unevenly crumbled—with both big and small chunks of butter.
  3. ADD water, 1 tablespoon at a time, mixing, until the dough starts to become a chunky, cohesive mixture. When it starts to hold together when you squeeze it, stop adding water.
  4. POUR the dough out onto the center of a large piece of parchment paper. Fold the paper from all sides towards the middle, creating a square with the dough. Round out the edges to make a disc of dough, and wrap it up in the parchment paper. Wrap in clear plastic wrap and chill in the fridge for at least 30 minutes (up to overnight).
  5. TAKE the dough out, and let it warm until it’s soft enough to roll. Place the dough between two lightly floured pieces of parchment paper, and use a rolling pin to roll it flat, patching cracks as you go.
  6. TRANSFER the dough to a pie pan by carefully peeling off the parchment paper on both sides. Then place the dough back onto one of the paper pieces. Using a very large spatula or your hands, carefully flip the crust into (or on) the pan, patching cracks with your finger. 

InstaPot Mushroom Chicken

Ingredients

  • 1-2 boneless skinless chicken breast, frozen
  • 3 tablespoons cornstarch
  • 2 cups chicken broth
  • 1 tablespoon sesame oil
  • 8 ounces white mushrooms, sliced
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon red or rice wine vinegar
  • 1 teaspoon sugar or honey
  • 3 garlic cloves, minced
  • 2 chives , chopped (garnish / optional)

Instructions

  1. Add chicken, mushrooms, and broth
  2. Add in the soy sauce, sesame oil, garlic, sugar, and wine vinegar, and stir to coat.
  3. Cook on high for 30 minutes.
  4. Let sit for 10 minutes
  5. Release steam ( be careful/extremely hot)
  6. Pull Meat and Slice/Cube
  7. Carefully open Instapot
  8. Add 1/2 cup of water to corn starch to the bowl
  9. Add to Instapot
  10. Set Instapot to Simmer
  11. Let simmer for 3-5 minutes or till thickened
  12. Add fresh chopped chives ( garnish) (optional)
  13. Serve with white or brown rice.

Hint – I use a very long wooden handle to release the steam.

Instant Pot Beef Brisket

Ingredients

  • 1.5-2 lb flat cut beef brisket
  • 1 tsp minced garlic
  • 1/2 diced medium onion
  • 1/4 cup Apple Vinegar
  • 3/4 cup water
  • 1 tsp Worcestershire sauce
  • 2 tsp light brown sugar
  • 2 TSP of No Salt Fajita Rub
  • BBQ Sauce

Instructions

  • Season beef brisket with 2 TSP of Fajita Rub
  • Let set for 30 minutes to 24 hours to allow rub to penetrate meat
  • Add garlic, onion, water, vinegar, sugar, worcestershire sauce and onion to pot
  • Add rack to instapot
  • Place brisket fat side up on rack.
  • Place the lid on the instant pot and seal shut. Close the pressure release valve. Set the instant pot to manual, high pressure for 60 minutes.
  • When cooking cycle is complete, naturally release pressure for 15 minutes.
  • Add BBQ Sauce and place in brioler for ten minutes.
  • Slice and serve with desired sides. 

Perfect Rice Every Time

INGREDIENTS

  •  1 cup long grain white rice, rinsed*
  •  1 1/4 cups water

INSTRUCTIONS

  1. Rinse the rice in cold water, till the water is clear.
  2. Let the rice sit in cold water for 15 minutes until it becomes a bright white color.
  3. Add the rinsed rice, and water to the pressure cooking pot. Stir to ensure the rice is distributed evenly in the pot and covered by the water.
  4. Lock the lid in place.
  5. Select High Pressure and 3 minutes cook time.
  6. When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. 
  7. Carefully remove the lid and fluff the rice with a fork or a rice paddle.

Heart Healthy 4-3-2-1 Dressing

Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoon vinegar of choice ( apple cider, balsamic, red wine, or white wine)
  • 2 tablespoon Dijon mustard
  • 1 tablespoon water
  • pinch of salt and pepper

Blend together for immediate use.

Add flavors like garlic, onions, chives, jalapenos, and/or cashews (to make creamy)