Heavy Cream Substitute

For each cup of heavy cream, use ¾ cup milk plus ⅓ cup melted butter. It works in sauces, soups, casseroles and baking, but it won’t whip.

Why milk and butter work

Heavy cream is mostly milk and milk fat: 36 to 40% fat. Melted butter puts the fat back into ordinary milk, so a cream sauce or a casserole comes out rich and smooth. Whisk the butter into the milk just before you add it, so it doesn’t separate.

Can I use it for whipped cream?

No. The mixture is too thin to hold air, and it won’t whip. For a whipped topping without cream, Colorado State University Extension whips 1 cup of well-chilled evaporated milk with ½ teaspoon of lemon juice until stiff, which makes about 2 cups.

Can I use half-and-half instead of heavy cream?

In soups and sauces, yes, with a thinner result. Half-and-half has 10 to 12% fat against heavy cream’s 36 to 40%, so it gives less body. Keep it at a gentle simmer rather than a hard boil.

Heavy cream	Use instead
¼ cup	3 tbsp milk plus 1 tbsp + 1 tsp melted butter
½ cup	6 tbsp milk plus 2 tbsp + 2 tsp melted butter
1 cup	¾ cup milk plus ⅓ cup melted butter
2 cups	1½ cups milk plus ⅔ cup melted butter