Heavy Cream Substitutes

Heavy Cream Substitutes

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The 10 Best Substitutes for Heavy Cream

Written by Rachael Link, MS, RD on November 16, 2017

Heavy cream is considered a staple ingredient — and for good reason. It’s used in a wide variety of recipes, including soups, sauces, homemade butter, ice cream and sour cream.

Sometimes called heavy whipping cream, it’s made from the high-fat part of fresh milk. When fresh milk is left to stand, a heavy cream rises to the top and can be scraped off.

Consisting of 36–40% fat, heavy cream is higher in fat than other cream varieties, including whipping cream, half-and-half and light cream.

However, because heavy cream is high in fat and contains dairy, it may not be a suitable option for everyone.

Fortunately, if you’re looking to replace heavy cream with a lower-fat or dairy-free alternative, plenty of substitutes are available.

This article reviews 10 of the best substitutes for heavy cream.

1. Milk and Butter

Combining milk and butter is an easy, foolproof way to substitute for heavy cream that’ll work for most recipes.

The butter adds extra fat to the milk, making its fat percentage similar to that of heavy cream.

Combine 1/4 cup (57 grams) of melted butter with 3/4 cup (178 ml) of milk and mix thoroughly to make 1 cup (237 ml) of heavy cream. You can also add a tablespoon (8 grams) of flour to thicken the liquid, especially if you’re using low-fat milk.

Keep in mind that this substitute works well for cooking and baking recipes in which heavy cream is used to add flavor and creaminess. However, it won’t whip the same way that heavy cream does.

SUMMARYTo substitute for 1 cup (237 ml) of heavy cream, mix 1/4 cup (57 grams) of melted butter with 3/4 cup (177 ml) of milk. This stand-in is best for cooking and baking, not whipping.

2. Soy Milk and Olive Oil

For a vegan, dairy-free alternative to heavy cream, try mixing soy milk with olive oil.

Much like the pairing of milk and butter, olive oil adds fat to the soy milk for a flavor and function comparable to heavy cream.

To replicate the flavor and thickness of 1 cup (237 ml) of heavy cream, combine 2/3 cup (159 ml) of soy milk with 1/3 cup (79 ml) of olive oil.

This substitute is best for adding tenderness and taste in cooking and baking, but it should not be used in recipes that require whipping.

SUMMARYCombine 2/3 cup (159 ml) of soy milk with 1/3 cup (79 ml) of olive oil to substitute for 1 cup (237 ml) of heavy cream. This stand-in is best for adding tenderness and flavor in cooking and baking, not for whipping.

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