7 Substitutes for Heavy Cream (Plus Non-Dairy Options)
If I had a dollar for every time I was missing an important ingredient at the last minute, I’d have more than enough dollars to buy that ingredient. But one thing I learned from culinary school (and, more importantly, as a slightly forgetful home cook) is that there’s often an acceptable substitute if you can apply your knowledge about that missing ingredient and think creatively.
Understanding the composition and butterfat content of dairy milk and its related products — like heavy cream — can help determine what the best substitute is when you run out of heavy cream. Let’s take a look at the different dairy milk products and how and when you can substitute one for the other so you know what to do the next time you’re about to make a pot of fettuccine Alfredo or a batch of whipped cream and realize there’s no heavy cream in the fridge.
What Is Heavy Cream?
Milk, cream, and half-and-half all come from dairy cows but differ in their butterfat content. Cream is a liquid milk product made from raw cow’s milk that contains at least 18% butterfat. In order for cream to be considered “heavy cream,” it must have 36 to 38% butterfat.
Cow’s milk can have a range of butterfat from zero in skim milk to up to 4% in whole milk. Half-and-half is equal parts milk and light cream (also called single cream% butterfat, although some brands have a higher butterfat content.
Butterfat Content in Dairy Milk Products
Skim milk: 0%
Low-fat milk: 1% to 2%
Whole milk: 3% to 4%
Half-and-half: 10.5% or more
Sour cream: 12% to 16%
Light cream: 20%
Whipping cream (light whipping cream): 30%
Heavy cream (heavy whipping cream): 36% to 38%
Crème fraîche: 42%
Double cream: 48%
Clotted cream (Devon cream or devonshire cream): 55% to 60%
Evaporated Milk
Evaporated milk is a shelf-stable milk product that has a thick, creamy consistency due to the evaporation of water from the milk. It has high protein and fat contents but contains less fat than heavy cream. Evaporated milk can be used as a substitute for heavy cream in a one-to-one ratio in baked goods, soups, and sauces like caramel sauce.
Sour Cream
Excellent for savory applications, sour cream can replicate the creaminess of heavy cream in a pinch. Sour cream contains about half the butterfat of heavy cream as well as enzymes that produce its characteristic tang. Because of this, sour cream is best used as a substitute in cream-based soups and simmer sauces.
Milk (or Half-and-Half) and Butter
You can use milk or half-and-half as a substitute for heavy cream by adding butter to it. For every cup of heavy cream you are replacing, combine 3/4 cup milk and 1/4 cup melted butter or 3/4 cup plus 2 tablespoons half-and-half and 2 tablespoons butter.
You may also use milk or half-and-half without butter as a substitute for heavy cream, but it will have a thinner consistency and less rich texture and taste. These substitutes work well for dishes like hearty quiche or mashed potatoes or in soups.
Greek Yogurt
With its thick, rich consistency, full-fat Greek yogurt is a good substitute for heavy cream in recipes where the cream is meant to thicken the dish, like creamy soups and pasta sauces. Because it’s so thick, you can also combine equal parts Greek yogurt and milk to create a heavy cream substitute. Add Greek yogurt to the dish once it’s been removed from the heat to avoid curdling. Greek yogurt won’t whip up like heavy cream, but because it’s already so thick, you can sweeten it and use it as a stand-in for traditional whipped cream.
Silken Tofu
When puréed in a blender, silken tofu is a protein-rich vegan substitute for heavy cream that can even be whipped like heavy cream by adding a little soy milk, vanilla, and sugar. Use silken tofu to thicken soups, make salad dressings, or bake with in some baking recipes.
Non-Dairy Milk and Oil
Like cow’s milk and butter, non-dairy milk and oil can combine to approximate the texture and richness of heavy cream. Combine two parts non-dairy milk (like oat milk or soy milk) and 1 part neutral oil (like canola or grapeseed oil) and use as a replacement in sauces. A combination of non-dairy milk and neutral oil will replicate the thick consistency of heavy cream, but it cannot be whipped.
Cashews
When soaked and blended with water, cashews can mimic the smooth, velvety texture of heavy cream — especially in creamy sauces and comforting casseroles. Soak cashews in warm water for five minutes before blending with fresh water until smooth. For every 1 cup of cashews, use 1/2 cup water. You can also approximate whipped cream with cashews by lowering the amount of water — just 1/3 cup water to 1 cup of cashews, and blend until smooth.
Further Reading
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