8 Substitutes for Heavy Cream That You Probably Have At Home — Plus How to Make Your Own
Luscious, opulent heavy cream can be the basis for decadent desserts, comforting pastas, and soothing soups. Just a splash can make your morning coffee seem like a luxurious treat.
If you're wondering what heavy cream is, it's the rich layer of milkfat that rises to the top of raw (unhomogenized) whole milk as it stands. Per the FDA, anything with cream in the name needs to have at least 18% milkfat.To be called heavy cream, it needs to have more than 36% milkfat.
Is heavy cream the same as whipping cream? Kind of. Heavy cream is also known as heavy whipping cream. There's also something called light whipping cream (sometimes just labeled whipping cream), which must have at least 30% milkfat.
Those percentages are more than just numbers: That fat is an important component in how cream behaves, and also what you can use as a substitute. If you want to make those fluffy mounds to top off your favorite pie, you’ll need to go for the real thing. In order for cream to whip up and hold its shape, it needs to have at least 30% milk fat.
But if a recipe calls for it and you don’t have heavy cream — or perhaps you’re looking for a vegan substitute — you may be wondering about heavy cream alternatives. Depending on what you’re making, one of the whipping or heavy cream substitutes below should work for you.
Butter and Whole Milk
You can make a pretty good version of heavy cream by combining butter and whole milk.
In a medium bowl, heat 4 tablespoons butter (half stick) until just melted. Slowly whisk in 3/4 cup whole milk, at room temp. If the mixture starts to seize up or clump, heat gently in the bowl set over, not in, a pot of simmering water. Whisk until smooth.
This homemade substitute is one that will work in most recipes that call for heavy cream, but it won’t be as smooth and silky as the real thing, nor, sadly, will it hold its shape when whipped.
Coconut Milk
Full fat coconut milk is a great vegan, dairy-free substitute for heavy cream in most cases, with a similar consistency, as long as you don’t mind that extra tropical flavor. If you’re looking for a whipped topping, chilled coconut cream (the solidified fat that forms at the top of a can of unshaken coconut milk) whips up in similar fashion. It doesn’t increase in volume the way cream does when whipped, but it does make a respectable dollop that's killer on cupcakes!
Light Cream
Light cream can have anywhere between 18 and 30% fat. What this means is that you can use it as a reliable substitute for when you need to add silkiness and richness to a dish and it will most likely work in baked goods as well. If the fat content is high enough (that key 30%) it can be whipped.
Half and Half
Is just what it sounds like: half milk and half cream. It’s good for making rich sauces, soups, and some desserts. With its lower fat content (10.5 to 18%), it may be just what you and your diet are looking for: decadence without being as indulgent as the heavy stuff.
Sour Cream
Sour cream, and its richer, less sour sister, crème fraiche, can be folded into mashed potatoes and used to give body to sauces. They're both pretty heavenly spooned onto sweet crepes or served with latkes. Be careful, though, when adding to hot dishes, as they could curdle. (To minimize the risk of curdling, stir a little of the warm liquid into the sour cream before adding the whole mixture back into the pot).
Yogurt
Full fat yogurt, especially the thicker Greek yogurt or even thicker Icelandic styles, is great for dolloping onto pancakes and topping soups. Thin it down with a little whole milk to the consistency of cream, and you'll get a reasonable substitute with a little extra tanginess and protein but without the fat and calories.
Evaporated Milk
Whole milk that has been processed to have more than half of the water taken out, evaporated milk can be used in sauces, stirred into oatmeal or used in hot chocolate. Be aware that it has a slightly cooked taste that might come through in delicate dishes.
Still thinking about a pillowy cloud of whipped cream? The next time you have the real thing on hand, whip up some extra cream and freeze it! (Sorry, unwhipped cream will separate if frozen.) Dollop some onto waxed paper on a baking sheet, freeze until firm, then transfer to an airtight container. With a little advance planning, you'll always have a stash at the ready for your next hot chocolate emergency.
You Might Also Like
