Heavy Cream Substitute
Written by Mustapha B. · Updated August 13, 2026
For cooking, milk + melted butter stands in for heavy cream. See more below.
When a recipe calls for heavy cream and you have none, the classic stand-in is melted butter whisked into milk: combine 1/4 cup melted butter with 3/4 cup whole milk to replace 1 cup of cream. This adds back the fat that gives sauces and soups their richness and body. It works well for cooking and baking, though it will not whip into peaks the way real heavy cream does.
For a lighter or dairy-free route, full-fat coconut milk or evaporated milk can replace cream at a 1:1 ratio in most cooked dishes, and half-and-half works in sauces if you accept a slightly thinner result. A key tip: if you specifically need whipped cream, these substitutes will not hold air, so reach instead for well-chilled coconut cream or a labeled whipping cream. For enriching gravies and pasta sauces, the butter-and-milk blend is reliable and quick.
Ingredient substitutions
Out of something mid-recipe? Search above for a working substitute with the right ratio. Below is the full list, each swap is chosen to behave as closely as possible to the original in cooking and baking.
| Out of… | Use instead |
|---|---|
| Buttermilk | 1 cup milk + 1 tbsp lemon juice or white vinegar (rest 5 min) · or · ¾ cup plain yogurt + ¼ cup milk |
| Heavy cream | ¾ cup milk + ¼ cup melted butter (not for whipping) · or · 1 cup evaporated milk |
| Sour cream | 1 cup plain Greek yogurt · or · 1 cup buttermilk (in baking) |
| Cornstarch (thickener) | 2 tbsp all-purpose flour per 1 tbsp cornstarch · or · 1 tbsp arrowroot per 1 tbsp cornstarch |
| Brown sugar | 1 cup white sugar + 1 tbsp molasses · or · 1 cup white sugar (in a pinch) |
| Self-rising flour | 1 cup AP flour + 1½ tsp baking powder + ¼ tsp salt |
| Egg (in baking) | ¼ cup unsweetened applesauce · or · 1 tbsp ground flax + 3 tbsp water (rest 5 min) · or · ¼ cup mashed banana |
| Honey | 1¼ cup sugar + ¼ cup liquid per 1 cup honey · or · 1 cup maple syrup |
| Wine (for cooking) | Broth + 1 tsp vinegar or lemon · or · Grape or apple juice + 1 tsp vinegar |
| Breadcrumbs | Crushed crackers or cornflakes · or · Rolled oats · or · Panko |
| Vanilla extract | Equal amount maple syrup · or · Half the amount of almond extract |
| Lemon juice | Equal amount lime juice · or · Half the amount of white vinegar |
| Shortening | Equal amount butter (reduce other liquid slightly) · or · Equal amount coconut oil |
| Milk | 1 cup water + 1 tbsp butter · or · Equal amount any plant milk |
| Mayonnaise | Equal amount Greek yogurt · or · Equal amount sour cream |
| Cream cheese | Equal amount mascarpone · or · Equal amount thick (strained) Greek yogurt |
| Ricotta | Equal amount cottage cheese (blended smooth) · or · Equal amount mascarpone |
| Tomato sauce | ¾ cup tomato paste + 1 cup water · or · Crushed tomatoes, simmered |
| Soy sauce | Equal amount tamari (gluten-free) · or · Worcestershire sauce + a little water |
| Baking powder | ¼ tsp baking soda + ½ tsp cream of tartar per 1 tsp |
Frequently asked questions
How do I make a heavy cream substitute?
Whisk 1/4 cup of melted butter into 3/4 cup of whole milk to replace 1 cup of heavy cream. This works for cooking and baking but will not whip.
Can I use milk instead of heavy cream?
Plain milk lacks the fat to match cream, but milk blended with melted butter works well in sauces and soups. For whipping, milk alone will not hold peaks.