Substitute for Heavy Cream
Heavy cream (also called heavy whipping cream) is a high-fat dairy product used in soups, sauces, baking, and whipped toppings.
The Best Substitute
The Professor's top pick for replacing heavy cream is Milk + Melted Butter at a ratio of 3/4 cup whole milk + 1/3 cup melted butter = 1 cup heavy cream. This works well for soups, sauces, baking, mashed potatoes. There are 4 total substitutes listed below, each suited for different situations. Scroll down for complete details on every option, including what to use each one for and what to avoid.
Best Substitutes
Milk + Melted Butter
Flavor impact: Slightly less rich. The butter adds back fat content. Very close in most cooked dishes.
Half-and-Half
Flavor impact: Thinner and less rich. Works when cream is not the star ingredient.
Coconut Cream
Flavor impact: Adds noticeable coconut flavor. Can be whipped when chilled.
Dairy-freeEvaporated Milk
Flavor impact: Slightly caramelized, sweeter flavor. Lower fat than heavy cream.
The milk + butter trick is the Professor's go-to. It works in 90% of recipes that call for heavy cream. The only time it fails is when you need cream to whip into peaks.
Frequently Asked Questions
Plain milk alone is too thin. Add 1/3 cup melted butter per 3/4 cup milk to approximate heavy cream's fat content and richness.
Full-fat coconut cream is the best dairy-free option. Chill the can overnight, scoop out the solid cream, and use it 1:1.
The Bottom Line
If you are out of heavy cream, the best all-around substitute is milk + melted butter. Pay attention to the ratio, since substitutes rarely work at exactly 1:1. Consider what role heavy cream plays in your recipe; whether it provides flavor, texture, acidity, or structure; and choose the substitute that best fills that specific role. When in doubt, start with less and adjust to taste.
Source: Culinary reference | Last verified: March 19, 2026 | Our methodology