Best Heavy Cream Substitutes
Out of heavy cream? These are the best heavy cream substitutes you can use in cooking and baking — ranked by how well they work in most recipes. Whether you need a dairy-free swap, a pantry staple alternative, or just ran out mid-recipe, one of these 5 options will have you covered.
Heavy Cream Substitution Options
Full-Fat Coconut Cream
Use instead of Heavy Cream
Scoop the solidified cream from a refrigerated can of full-fat coconut milk. It pours, cooks, and whips like heavy cream. Adds a mild coconut undertone — best in curries, desserts, and soups.
⅔ cup Whole Milk + ⅓ cup Unsalted Butter
Use instead of Heavy Cream
This classic combination replicates heavy cream's fat content (about 36%). It won't whip to stiff peaks, but it works in virtually every cooked application — sauces, soups, baked goods, and custards.
Evaporated Milk
Use instead of Heavy Cream
Evaporated milk is thicker and more concentrated than regular milk, making it a useful cream substitute in cooking. It won't whip, but works well in creamy sauces, mac and cheese, and soups.
Half-and-Half + 1 tbsp Cornstarch
Use instead of Heavy Cream
Half-and-half is lower in fat than heavy cream, but adding cornstarch as a thickener compensates. Whisk the cornstarch in before adding to hot liquids. Best in soups, sauces, and gratins.
Cashew Cream
Use instead of Heavy Cream
Soak 1 cup raw cashews for 4+ hours, then blend with ½–¾ cup water until silky. Naturally sweet, creamy, and dairy-free. Works in pasta sauces, soups, desserts, and can be whipped when very cold.
Frequently Asked Questions
What is the best substitute for heavy cream?
The best substitutes for heavy cream are Full-Fat Coconut Cream, ⅔ cup Whole Milk + ⅓ cup Unsalted Butter, Evaporated Milk. Scoop the solidified cream from a refrigerated can of full-fat coconut milk. It pours, cooks, and whips like heavy cream. Adds a mild coconut undertone — best in curries, desserts, and soups.
Can I use ⅔ cup Whole Milk + ⅓ cup Unsalted Butter instead of heavy cream?
This classic combination replicates heavy cream's fat content (about 36%). It won't whip to stiff peaks, but it works in virtually every cooked application — sauces, soups, baked goods, and custards.
How do I substitute heavy cream in baking?
When substituting heavy cream in baking, it's important to match the ratio carefully. Check the individual substitution notes above for exact measurements and tips for each swap.