What To Use Instead Of Heavy Cream: 13 Substitutes

You’re halfway through a batch of Alfredo sauce for a dinner party and the carton of heavy cream in the fridge is empty. Or you’re lactose intolerant and need a swap that still makes a soup taste rich and finished. Or you’re just trying to avoid shopping for an ingredient. Heavy cream is one of the most forgiving ingredients to substitute, because its two main tasks can both be replicated with things you probably already have: enriching and thickening foods and whipping to a stable foam.

What can you use instead of heavy cream?

The short answer: Milk and butter, half and half, evaporated milk, coconut milk or coconut cream, cashew cream, Greek yogurt, cream cheese, sour cream, blended silken tofu, and a milk and cornstarch slurry all work as heavy cream substitutes depending on whether you need to cook, bake, thicken, or whip. Most replace it at a ratio close to 1:1 in sauces and soups, although not all options will yield peaks. The best choice depends on whether the cream needs to hold its shape, thicken a sauce, or simply add richness.

For complete tips on storing heavy cream itself, check out our companion article: does heavy cream go bad And should heavy cream be refrigerated. For trade in associated dairy products, see is half and half bad And does buttermilk go bad.

Heavy Cream Substitutes: An Overview 📋 Quick reference table

🥛 Milk and butter 3/4 cup milk plus 1/4 cup butter, cooking and baking 🫙 Half and half 1:1 ratio, lighter sauces and soups only 🥫 Evaporated milk 1:1 ratio, pantry, cooking and baking essential 🥥 Coconut milk or coconut cream 1:1 ratio, dairy free, whipped once refrigerated 🥜Cashew cream 1:1 ratio, dairy free, neutral flavor 🍦 Greek yogurt Ratio 1:1, spicy, stir in off heat 🧀 Cream cheese 1:1 ratio diluted with milk, thick sauces and dips 🥄 Sour cream 1:1 ratio, incorporated at the end 🫘 Silken tofu, mixed 1:1 ratio, vegan, sauces and soups 🌽 Milk and cornstarch porridge 1 cup milk plus 1 to 2 teaspoons cornstarch, thickener only 🫘 Soy milk and olive oil 2/3 cup soy milk plus 1/3 cup olive oil, vegan cooking and baking 🥛 Light cream or light whipped cream 1:1 ratio, sauces and soups, whisks only if close to 30 percent fat 🧈 Cottage cheese, mixed 1:1 ratio, higher in protein, ideal for mixed sauces and dips Key takeaways 🔑 Key takeaways

Heavy cream serves two distinct functions in cooking: enriching and thickening (sauces, soups, pastries) and whipping to obtain a stable foam (toppings, icings, mousse). The best substitute depends on the function you need. Cooking and thickening requires something with enough fat or starch to add body without curdling in the heat. Milk and butter, half and half, condensed milk, and a cornstarch slurry all work, each at a slightly different fat level. Whisking requires enough fat to trap air and maintain a stable structure. Only well-chilled whole coconut cream is among the dairy-free options. Most of the other replacements on this list won’t make it to the top. Anyone looking for a dairy-free or vegan substitute should opt for coconut milk or coconut cream, cashew cream, or blended silken tofu, as these are the most reliable options. Coconut cream whips, cashew cream can be whipped after cooling but holds its shape less firmly, and tofu does not whip at all. Keto or low-carb cooks rarely need to substitute these, because heavy cream itself is already low-carb. Coconut cream is the closest low-carb, dairy-free combination, and cream cheese diluted with a little water works well in low-carb sauces. Understanding What Heavy Cream Actually Does Before choosing a substitute, it helps to know which of the two tasks your heavy cream does in the recipe.

Two jobs, two different replacements 🔬 Enriching and thickeningAs an enricher and thickener, heavy cream adds body, fat and a silky texture to sauces, soups, curries and baked goods. According to FDA labeling rules, heavy cream and heavy whipped cream are the same product and must contain at least 36 percent milk fat. This high fat content means it can simmer and reduce without curdling like low-fat dairy products can. This job requires something with enough fat or starch to withstand the heat.

🔬 Whisk

As a whipping agent, heavy cream traps air when beaten and maintains a stable structure for fillings, frostings and mousse. It only works because of that same high fat content. Plain whipped cream, sometimes called light whipped cream, is a notch lower, at 30 to 36 percent fat, and whips less firmly. Half-and-half, milk, and most plant-based milks are far too low in fat to whip. They form a foam that collapses in a few minutes.

Not all substitutes are suitable for both jobs. A slurry of milk and cornstarch, for example, will thicken a sauce beautifully but will never whip up. Chilled coconut cream whips well but changes the flavor of a savory sauce.

The Best Heavy Cream Substitutes 1. Milk and Butter (Best All-Purpose Substitute) Whisking melted butter into whole milk is the closest thing to heavy cream in terms of fat content and behavior. This makes it the most reliable all-around substitute. Use 3/4 cup whole milk plus 1/4 cup melted butter for every 1 cup heavy cream called for. Whisk them together while the butter is still hot so they mix gently rather than separate. This version holds up well to simmering sauces and baked goods, although it won’t rise in peaks because the fat isn’t emulsified in the same way it is in real cream.

2. Half and half (ideal for lighter sauces) Half-and-half is roughly half milk and half cream, which puts its fat content between 10.5 and 18 percent, compared to 36 to 40 percent for heavy cream. It substitutes in a 1:1 ratio in most sauces and soups, although the finished dish will be noticeably lighter and less thick. If the recipe depends on reducing and thickening the sauce, add a small slurry of cornstarch halfway through cooking to make up the difference. Half-and-half won’t make anything stable, so save it for dishes where richness matters more than structure.

✅ Ideal for: Creamy soups, coffee, lighter macaroni and cheese. See our Greek Yogurt Mac and Cheese for another lighter version of a cream-based classic. For storage questions about this swap itself, see is half and half bad And does half and half need to be refrigerated.
Report: 1:1
Note: Less fat means less thickening power. Add a slurry of cornstarch if the recipe needs to reduce.

3. Evaporated Milk (Best Pantry Staple Substitute) Evaporated milk is regular milk that has about 60 percent of its water removed, which concentrates the milk solids and gives it a body more like light cream. It substitutes at a 1:1 ratio in most cooked and baked applications, and adding one tablespoon of melted butter per cup fills most of the remaining richness gap. Condensed milk holds up well to heat without curdling, making it a reliable choice for stews and custards. It won’t turn into a stable, long-lasting foam like coconut cream does, although an extremely well-chilled can can be made into a light, short-lived topping for a pie or hot chocolate. For a dessert topping that you plan to make ahead of time, coconut cream is the most reliable choice.

✅ Ideal for: Custards, stews, pumpkin desserts. Try it in our Low Carb Pumpkin Spice Creme Brulee Or creamy caramel flan.
Report: 1:1, plus 1 tablespoon melted butter per cup for added richness
Note: A shelf-stable pantry staple. Whips only briefly and less reliably than coconut cream, even when well chilled. Don’t confuse plain condensed milk with sweetened condensed milk, which contains added sugar and will make a savory dish taste sweet.

4. Coconut milk or coconut cream (best dairy-free substitute) Full-fat coconut milk or coconut cream is the most versatile dairy-free swap because it can do both jobs that heavy cream does. For cooking and baking, use it in a 1:1 ratio, keeping in mind that it adds a mild coconut flavor that works better in some dishes than others. To whip, refrigerate a can of whole coconut cream overnight and remove only the solid layer that rises to the top. Beat this layer the same way you would beat heavy cream. It holds a stable and flexible whisk for hours in the refrigerator. This makes it the rare dairy-free option that truly replaces whipped cream rather than just approximating it.

5. Greek yogurt (great for tangy richness) Full-fat Greek yogurt is thick enough to replace heavy cream in sauces, dips, and salad dressings, adding a nice flavor along the way. Stir it off the heat or over as low a heat as possible, as the yogurt can break up and curdle if it boils. Tempering it first with a spoonful of hot liquid before adding it to the pan helps prevent this. It substitutes at a ratio close to 1:1 and works especially well anywhere a little acidity is welcome, but it won’t turn into a topping and is not a good choice for recipes that need to simmer hard.

6. Cream cheese (great for thick sauces and dips) Softened cream cheese diluted with a little milk melts into a thick, glossy sauce. This works well anywhere a recipe wants a thick body cream rather than a light pourable one. Use about 1 cup softened cream cheese diluted with 2 to 3 tablespoons milk in place of 1 cup heavy cream, whisking over low heat until squ to a smooth consistency. It brings its own flavor and holds up well to baked dips and stovetop sauces. It is not a good substitute for whipping on its own, although it can be beaten with a little sugar for a stable icing-like topping.

See also

7. Sour cream (great for blended richness) Sour cream behaves much like Greek yogurt in a recipe, adding a thick, tangy richness when mixed in at the end of cooking. It substitutes in a 1:1 ratio and is especially good in dishes that are already lean and tangy, like stroganoff-style sauces or loaded baked potato toppings. Like yogurt, it can break if boiled, so add it after the pot is off or barely simmering, and avoid recipes that require the cream to reduce for a long time.

8. Silken Tofu, Blended (Best Vegan Substitute) Blended silken tofu is a truly neutral, dairy-free way to add creaminess to soups, sauces and even sweet dishes like puddings. Process it in a food processor or blender until completely smooth, without any grains, then incorporate it into the dish the same way you would heavy cream. It has almost no flavor of its own once mixed. This makes it more versatile than coconut milk in savory cooking, where a coconut note would not be welcome. It does not whip and is best used in dishes that have already been mixed or pureed, as a thick sauce will not completely mask the texture of the tofu.

✅ Ideal for: Vegan soups, mixed sauces, dairy-free puddings.
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Note: First blend until completely smooth. Don’t whip. Vegan and dairy-free.

9. Milk and cornstarch porridge (best low-fat substitute) When the goal is thickness rather than richness, a simple slurry of milk and cornstarch does the trick with the least fat. Whisk 1 to 2 teaspoons cornstarch into 1 cup cold milk, then heat gently, stirring, until the mixture thickens. It won’t add the same buttery mouthfeel as heavy cream, but it will thicken a soup or sauce to a similar consistency using a fraction of the fat. It is not suitable for baking, where the fat from heavy cream does structural work, and it will not whip under any circumstances. s.

✅ Ideal for: Low-fat soups and sauces where thickness matters more than richness. See does cornstarch go bad, does milk go badAnd does milk need to be refrigerated for storage tips.
Report: 1 cup milk plus 1 to 2 teaspoons cornstarch per 1 cup heavy cream
Note: Thickening only. Least oily option on this list. Not suitable for baking or whipping.

10. Cashew cream (best nut-based substitute) Cashew cream is a dairy-free blended option that many cooks prefer over coconut milk when they want creaminess without the coconut flavor. Soak 1 cup of raw cashews in hot water for about 20 minutes, then drain them. Blend the cashews with 3/4 to 1 cup of cool water until completely smooth and without a grainy texture. Use it in a 1:1 ratio in place of heavy cream in soups, pasta sauces and dessert bases. Chilled cashew cream can be whipped lightly with a hand mixer to make a fluffy, spoonable topping, although it won’t hold peaks as firmly or as long as coconut cream or real heavy cream.

✅ Ideal for: Vegan soups, pasta sauces, dessert bases, anywhere a coconut flavor wouldn’t be welcome.
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Note: Blend the cashews and water until completely smooth. Whisk gently once cooled but is less stable than coconut cream. Vegan and dairy-free.

11. Soy Milk and Olive Oil (Best Nut-Free Vegan Substitute) Whisk olive oil into soy milk reintroduces fat the same way butter does to cow’s milk, making it a solid option for cooks who want a coconut- and nut-free vegan substitute. Mix 2/3 cup soy milk with 1/3 cup olive oil for every 1 cup heavy cream called for and whisk briskly until the mixture seems combined and lightly emulsified. It works best in savory cooking and baking, where a background flavor of olive oil is welcome; it is less suitable for sweet desserts, where this flavor may conflict. Like the dairy and butter version, it will not rise in peaks.

✅ Ideal for: Savory sauces, soups and vegan pastries where a sweet note of olive oil adapts to the dish.
Report: 2/3 cup soy milk plus 1/3 cup olive oil for 1 cup heavy cream
Note: Don’t whip. Adds a mild olive oil flavor, making it more suitable for savory dishes than sweet dishes. Vegan, dairy-free and nut-free.

12. Light cream or light whipped cream (preferably when you have it on hand) Light cream and light whipped cream are not the same product, but both fall below heavy cream on the fat scale and can replace it directly rather than requiring a workaround. Light cream contains about 18 to 30 percent milk fat and behaves much like half-and-half in sauces and soups, adding richness without much thickening power. Light whipped cream, sometimes simply labeled “whipped cream,” contains between 30 and just under 36 percent milk fat according to FDA rules, close enough to heavy cream to replace it at a 1:1 ratio in almost any recipe. If it’s near the top of this range, it can even be whipped, although the peaks will be softer and less stable than those produced by real heavy cream.

✅ Ideal for: Sauces, soups and coffee; Whipped cream can also be used for lighter whipped toppings.
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Note: Light cream does not whip. Light whipped cream with almost 36 percent fat can whip, but less firmly than heavy cream.

13. Blended Cottage Cheese (Best High-Protein Substitute) Blended until completely smooth, cottage cheese takes on a texture close to heavy cream and provides noticeably more protein, making it a favorite swap for cooks watching macros. Blend whole or 2 percent cottage cheese in a food processor for a minute or two, scraping down the sides, until any curds disappear and the texture becomes silky. Use it in a 1:1 ratio in blended soups, casseroles and dips where a little heat is welcome. It has more texture to hide than silken tofu, so it works better in recipes that are already smooth or pureed, and it won’t become a topping.

✅ Ideal for: Blended soups, casserole sauces and dips where extra protein is a plus.
Report: 1:1, mixed until completely smooth
Note: Don’t whip. Adds protein and light flavor. Mix carefully otherwise the texture will be significantly grainier than heavy cream.

Substitution comparison by use case Need Best Substitute Report Remarks Thickening of soup or sauce Milk and butter or condensed milk 3/4 cup plus 1/4 cup butter, or 1:1 Both hold up well to simmering Whipped topping Frozen coconut cream 1:1 Only dairy-free option that whips reliably Pastry shop Milk and butter or condensed milk 3/4 cup plus 1/4 cup butter, or 1:1 Fat content matters more than in sauces Dairy free Coconut milk or coconut cream 1:1 Adds a mild coconut flavor Vegan, no coconut flavor Cashew cream or silken tofu mixture 1:1 Both have a neutral flavor, the tofu doesn’t whip at all Low fat Milk and cornstarch porridge 1 cup milk plus 1 to 2 teaspoons cornstarch Thickens without fat, does not whip Hot sauces or dips Greek yogurt or sour cream 1:1 Remove from heat to avoid curdling Vegan, nut-free Soy milk and olive oil 2/3 cup plus 1/3 cup olive oil Best in savory dishes; adds a light olive oil flavor More protein Mixed cottage cheese 1:1 Mix well; best in already creamy sauces Frequently Asked Questions What can I use instead of heavy cream in soup? Milk and butter, condensed milk, and half-and-half are the three most reliable substitutes for heavy cream in soup. Milk and butter, mixed in a ratio of 3/4 cup milk to 1/4 cup melted butter, comes closest to the original body. Evaporated milk works well in a 1:1 ratio and holds up to simmering without curdling. Half-and-half is lighter and may require a slurry of whipped cornstarch to match the original thickness. See our cauliflower soup with scallops And clam and corn chowder for recipes that work with one of these exchanges.

What can I use instead of heavy cream for pasta sauce? For a creamy pasta sauce like Alfredo sauce or vodka, milk and butter or cream cheese diluted with milk are the best substitutes. Milk and butter substitute in a ratio of 3/4 cup to 1/4 cup and behave closest to the original. Cream cheese diluted with a few tablespoons of milk creates an even thicker, richer sauce. Greek yogurt or sour cream can also work if mixed off the heat, although both add tang. See our gluten-free penne with vodka for a recipe built around a cream-based sauce.

What can I use to whip instead of heavy cream? Full fat coconut cream is the most reliable substitute for whipped cream. Chill an unshaken can overnight, remove only the solid layer that rises to the top, and beat it exactly like you beat heavy cream. It maintains a stable, pipeable texture for hours in the refrigerator. Evaporated milk can sometimes be whipped if it is extremely well ref stiffens, but the result is much less stable and usually deflates within a few minutes, so coconut cream is the more reliable choice.

Can I use milk instead of heavy cream? Plain milk alone is too low in fat to completely replace heavy cream, as heavy cream typically contains 36 to 40 percent fat while whole milk only contains about 3 to 4 percent. For the closest match, combine 3/4 cup whole milk with 1/4 cup melted butter for every 1 cup heavy cream called for. Used alone, milk will make the sauce noticeably thinner and less rich, and it won’t whip at all.

What is a dairy-free substitute for heavy cream? Full-fat coconut milk or coconut cream is the most versatile dairy-free substitute for heavy cream. It works at a 1:1 ratio in cooking and baking and turns into a stable topping when cooled overnight and beaten. Blended silken tofu is a good dairy-free option for sauces and soups where a neutral flavor is needed, even if it doesn’t whip. See does coconut milk go bad for storage tips on this exchange.

What is a vegan substitute for heavy cream? Coconut milk or coconut cream, cashew cream, and blended silken tofu are the best vegan substitutes for heavy cream. Coconut cream works for both baking and whipping, but adds a mild coconut flavor. Cashew cream has an almost neutral flavor and can be whipped gently once cooled, although it is less stable than coconut cream. Blended silken tofu is almost flavorless when completely smooth and works well in soups, sauces, and blended desserts, although it cannot be whipped into a topping.

Can I use cashew cream instead of heavy cream? Yes. Soak 1 cup of raw cashews in hot water for about 20 minutes, then drain them. Blend the cashews with 3/4 to 1 cup of cool water until completely smooth. Use it in a 1:1 ratio in soups, pasta sauces and dessert bases. Cashew cream is a good choice when you want dairy-free creaminess without the coconut flavor that coconut milk or coconut cream would add.

What is a keto or low carb substitute for heavy cream? Heavy cream is already low in carbs, which is why most keto cooks use it as is rather than replacing it. When a keto-friendly swap is needed, such as for a dairy-free version, refrigerated coconut cream is the closest low-carb solution. Cream cheese diluted with a little water also works well in low-carb sauces and dips without adding significant carbs.

Is heavy cream the same as heavy whipped cream? Yes. According to FDA labeling rules, heavy cream and heavy whipped cream are the same product, and both must contain at least 36 percent milk fat. They can be used interchangeably in any recipe. Plain whipped cream, sometimes called light whipped cream, is a different product containing 30 to 36 percent milk fat. It will still whip, but less firmly, and hold its shape for less time than real heavy cream.

What is the difference between heavy cream and half and half? Heavy cream typically contains 36 to 40 percent fat, while half-and-half is a mixture of milk and cream that contains approximately 10.5 to 18 percent fat. This gap explains why heavy cream can simmer and reduce without curdling and can be whipped to a stable foam. In contrast, half-and-half is more likely to break under high heat and cannot be whipped into peaks. See is half and half bad to learn more about how half-and-half behaves and stores.

Can I use condensed milk instead of heavy cream? Yes, condensed milk replaces heavy cream in a 1:1 ratio in most cooked and baked dishes. Removing about 60 percent of the water from regular milk concentrates it into a light cream-like body. Stirring in a tablespoon of melted butter per cup helps fill in the remaining richness gap. It resists heat well but does not form a stable filling.

What can I use instead of heavy cream in macaroni and cheese? Milk and butter, half and half, or Greek yogurt all work well in macaroni and cheese in place of heavy cream. Milk and butter come closest to the original texture. Greek yogurt adds a nice flavor and works especially well mixed off the heat toward the end of cooking. See our Greek Yogurt Mac and Cheese for a recipe entirely built around this kind of exchange.

Is heavy cream the same as double cream? No. Double cream is a British product containing a minimum of about 48 percent butterfat, noticeably richer than the 36 to 40 percent of American heavy cream. Double cream is not sold under that name in the United States, so if a British recipe calls for it, heavy cream is the closest widely available match, although the result will be slightly less thick and less stable when whipped or simmered.

Can I use buttermilk instead of heavy cream? Buttermilk is generally lower in fat than whole milk, so it won’t replicate the richness of heavy cream on its own. It can still work in baked goods, where its thick consistency and acidity add body and tenderness, especially mixed with a little butter or oil to make up for missing fat. This is not a good choice for recipes that require the cream to reduce, simmer for a long time, or whisk.

What can I use instead of heavy cream in mashed potatoes? Milk and butter are the most reliable substitute for heavy cream in mashed potatoes because the butter in most mashed potato recipes makes the ratio easy to incorporate. Sour cream or full fat Greek yogurt mixed in at the end also works well and adds a nice flavor. Cream cheese diluted with a little milk makes an even richer and denser puree if that is the goal.

What can I use instead of heavy cream for ice cream? Full-fat coconut milk or coconut cream is the most reliable substitute for heavy cream in ice cream bases because the fat content is high enough that the churned result can be scooped rather than frozen. Evaporated milk can work in custard-like bases, although the texture will be denser and less light. Low-fat substitutes like half-and-half or a slurry of milk and cornstarch tend to produce a noticeably icier, less creamy scoop, because ice cream relies heavily on fat to stay smooth.

Can I use soy milk instead of heavy cream? Plain soy milk alone is too low in fat to replace heavy cream, similar to cow’s milk. Stirring in olive oil at a rate of 2/3 cup soy milk to 1/3 cup olive oil to 1 cup heavy cream fills most of this gap and works well in savory vegan cooking and baking. It doesn’t whip and the olive oil flavor is more noticeable in sweet applications, so it’s better suited to soups and sauces than desserts.

Can I use cottage cheese instead of heavy cream? Yes, once it is perfectly smooth in a food processor. Cottage cheese substitutes at a 1:1 ratio in blended soups, casseroles and dips, and it adds more protein than heavy cream with a slight tangy flavor. This works best in recipes that are already smooth or pureed, because the remaining curds will be more visible than they would be in a larger dish and they won’t become a garnish.

What can I use instead of heavy cream in coffee? Half-and-half is the most common substitute for heavy cream in coffee and works in a 1:1 ratio, yielding a lighter but still creamy result. Whole milk with a little melted butter stirred in can come closer to the richness of heavy cream if the goal is a bolder cup. Coconut cream also works for a dairy-free version, although it will add a coconut flavor.