What to Use Instead of Heavy Cream: 13 Substitutes

Table of Contents

You are halfway through a batch of alfredo sauce for a dinner party and the heavy cream carton in the fridge is empty. Or you are lactose intolerant and need a swap that still makes a soup taste rich and finished. Or you are just trying to avoid a grocery run for one ingredient. Heavy cream is one of the more forgiving ingredients to substitute, since its two main jobs can both be replicated with things you likely already have: enriching and thickening food, and whipping into 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 substitute at close to a 1:1 ratio in sauces and soups, though not every option will whip into peaks. The best choice depends on whether the cream needs to hold its shape, thicken a sauce, or simply add richness.

For full storage guidance on heavy cream itself, see our companion post: does heavy cream go bad and does heavy cream need to be refrigerated. For related dairy swaps, see does half and half go bad and does buttermilk go bad.

Heavy Cream Substitutes: At a Glance

📋 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 staple, cooking and baking
🥥 Coconut milk or coconut cream	1:1 ratio, dairy-free, whips when chilled
🥜 Cashew cream	1:1 ratio, dairy-free, neutral flavor
🍦 Greek yogurt	1:1 ratio, tangy, stir in off heat
🧀 Cream cheese	1:1 ratio thinned with milk, thick sauces and dips
🥄 Sour cream	1:1 ratio, stirred in at the end
🫘 Silken tofu, blended	1:1 ratio, vegan, sauces and soups
🌽 Milk and cornstarch slurry	1 cup milk plus 1 to 2 tsp cornstarch, thickening 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 whipping cream	1:1 ratio, sauces and soups, whips only if near 30 percent fat
🧈 Cottage cheese, blended	1:1 ratio, higher protein, best in blended sauces and dips

Key Takeaways

🔑 Key Takeaways

Heavy cream serves two distinct functions in cooking: enriching and thickening (sauces, soups, baked goods) and whipping into a stable foam (toppings, frostings, mousse). The best substitute depends on which function you need.
Cooking and thickening call for something with enough fat or starch to add body without curdling under heat. Milk and butter, half and half, evaporated milk, and a cornstarch slurry all work, each at a slightly different fat level.
Whipping requires enough fat to trap air and hold a stable structure. Only well-chilled full-fat coconut cream reliably whips among the dairy-free options. Most of the other substitutes on this list will not whip into peaks.
Anyone after a dairy-free or vegan substitute should reach for coconut milk or coconut cream, cashew cream, or blended silken tofu, since those are the most reliable options. Coconut cream whips, cashew cream can be whipped after chilling but holds its shape less firmly, and tofu does not whip at all.
Keto or low-carb cooks rarely need to substitute at all, since heavy cream itself is already low-carb. Coconut cream is the closest low-carb, dairy-free match, and cream cheese thinned 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 jobs your heavy cream is doing in the recipe.

Two Jobs, Two Different Substitutes

🔬 Enriching and ThickeningAs an enricher and thickener, heavy cream adds body, fat, and a silky texture to sauces, soups, curries, and baked goods. Under FDA labeling rules, heavy cream and heavy whipping cream are the same product and must contain at least 36 percent milkfat. That high fat content means it can simmer and reduce without curdling the way lower fat dairy can. This job calls for something with enough fat or starch to hold up to heat.

🔬 Whipping

As a whipping agent, heavy cream traps air when beaten and holds a stable structure for toppings, frostings, and mousse. This only works because of that same high fat content. Plain whipping cream, sometimes labeled light whipping cream, sits a notch below 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 within minutes instead.

Not every substitute works for both jobs. A milk and cornstarch slurry, for example, thickens a sauce beautifully but will never whip. 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 match to heavy cream in both fat content and behavior. This makes it the most reliable all-purpose substitute. Use 3/4 cup whole milk plus 1/4 cup melted butter for every 1 cup of heavy cream called for. Whisk them together while the butter is still warm so they combine smoothly rather than separating. This version holds up well in simmered sauces and baked goods, though it will not whip into peaks since the fat is not emulsified the same way it is in true cream.

✅ Best for: Creamy soups, pasta sauces, baked goods. Works well in our cauliflower soup with scallops, clam and corn chowder, and gluten free penne alla vodka.
Ratio: 3/4 cup whole milk plus 1/4 cup melted butter per 1 cup heavy cream
Note: Does not whip. Whisk in while butter is warm to prevent separation.

2. Half and Half (Best for Lighter Sauces)

Half and half is roughly half milk and half cream, putting its fat content around 10.5 to 18 percent compared to heavy cream’s 36 to 40 percent. It substitutes at a 1:1 ratio in most sauces and soups, though the finished dish will be noticeably lighter and less thick. If the recipe depends on the sauce reducing and thickening on its own, whisk in a small cornstarch slurry partway through cooking to make up the difference. Half and half will not whip into anything stable, so save it for dishes where richness matters more than structure.

✅ Best for: Creamy soups, coffee, lighter mac and cheese. See our Greek yogurt mac and cheese for another lightened take on a cream-based classic. For storage questions on this swap itself, see does half and half go bad and does half and half need to be refrigerated.
Ratio: 1:1
Note: Lower fat means less thickening power. Add a cornstarch slurry if the recipe needs to reduce.

3. Evaporated Milk (Best Pantry Staple Substitute)

Evaporated milk is regular milk with about 60 percent of its water removed, which concentrates the milk solids and gives it a body closer to light cream. It substitutes at a 1:1 ratio in most cooked and baked applications, and stirring in a tablespoon of melted butter per cup closes most of the remaining richness gap. Evaporated milk holds up well to heat without curdling, which makes it a dependable choice for casseroles and custards. It will not whip into a stable, long-lasting foam the way coconut cream does, though an extremely well-chilled can can be beaten into a light, short-lived topping for pie or hot chocolate. For a dessert topping you plan to make ahead, coconut cream is the more dependable choice.

✅ Best for: Custards, casseroles, pumpkin desserts. Try it in our low-carb pumpkin spice creme brulee or creamy caramel flan.
Ratio: 1:1, plus 1 tablespoon melted butter per cup for added richness
Note: Shelf stable pantry staple. Whips only briefly and less reliably than coconut cream, even when well chilled. Do not confuse plain evaporated milk with sweetened condensed milk, which has sugar added 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 heavy cream does. For cooking and baking, use it at a 1:1 ratio, keeping in mind it adds a mild coconut flavor that works better in some dishes than others. For whipping, chill a can of full-fat coconut cream overnight and scoop out just the solid layer that rises to the top. Beat that layer the same way you would beat heavy cream. It holds a stable, pipeable whip for hours in the fridge. That makes it the rare dairy-free option that genuinely replaces whipped cream rather than just approximating it.

✅ Best for: Dairy-free desserts, curries, whipped toppings. Use it to top our mixed berry trifle. For shelf life questions, see does coconut milk go bad and does coconut milk need to be refrigerated.
Ratio: 1:1
Note: Chill the can overnight and use only the solid layer for whipping. Adds a coconut flavor.

5. Greek Yogurt (Best for Tangy Richness)

Full-fat Greek yogurt is thick enough to stand in for heavy cream in sauces, dips, and dressings, adding a pleasant tang along the way. Stir it in off the heat or over the lowest possible heat, since yogurt can break and curdle if it boils. Tempering it first with a spoonful of the hot liquid before adding it to the pot helps prevent this. It substitutes at close to a 1:1 ratio and works especially well anywhere a little acidity is welcome, but it will not whip into a topping and is not a good choice for recipes that need to simmer hard.

✅ Best for: Dressings, dips, stirred-in sauces. Try our Greek yogurt lemon cream pie or Greek yogurt mac and cheese. For storage guidance, see does yogurt go bad and does yogurt need to be refrigerated.
Ratio: 1:1
Note: Add off heat or at a low simmer only. Temper first to prevent curdling.

6. Cream Cheese (Best for Thick Sauces and Dips)

Softened cream cheese thinned with a splash of milk melts into a thick, glossy sauce. It works well anywhere a recipe wants heavy cream for body rather than pourable lightness. Use roughly 1 cup of softened cream cheese thinned with 2 to 3 tablespoons of milk in place of 1 cup of heavy cream, whisking over low heat until smooth. It brings its own tang and holds up well in baked dips and stovetop sauces. It is not a good whipping substitute on its own, though it can be beaten with a little sugar for a stable frosting-style topping.

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✅ Best for: Baked dips, fondue, thick pasta sauces. Works well in our spinach artichoke dip and triple cheese fondue. See does cream cheese go bad and does cream cheese need to be refrigerated for storage details.
Ratio: 1 cup softened cream cheese plus 2 to 3 tablespoons milk per 1 cup heavy cream
Note: Whisk over low heat until fully smooth. Adds tang.

7. Sour Cream (Best for Stirred-In Richness)

Sour cream behaves much like Greek yogurt in a recipe, adding a thick, tangy richness when stirred in at the end of cooking. It substitutes at a 1:1 ratio and is especially good in dishes that already lean savory and tangy, such as stroganoff-style sauces or loaded baked potato toppings. Like yogurt, it can break if boiled, so add it after the pan is off the heat or barely simmering, and avoid recipes that need the cream to reduce for a long stretch.

✅ Best for: Stroganoff-style sauces, baked potato toppings, dips. For shelf life questions, see does sour cream go bad and does sour cream need to be refrigerated.
Ratio: 1:1
Note: Add off heat to prevent curdling. Tangier than heavy cream.

8. Silken Tofu, Blended (Best Vegan Substitute)

Blended silken tofu is a genuinely neutral, dairy-free way to add creaminess to soups, sauces, and even sweet dishes like puddings. Blend it in a food processor or blender until completely smooth with no graininess left, then stir it into the dish the same way you would heavy cream. It has almost no flavor of its own once blended. That makes it more versatile than coconut milk in savory cooking, where a coconut note would be unwelcome. It does not whip and is best used in dishes that are already blended or pureed, since a chunky sauce will not fully mask the tofu’s texture.

✅ Best for: Vegan soups, blended sauces, dairy-free puddings.
Ratio: 1:1
Note: Blend until completely smooth first. Does not whip. Vegan and dairy-free.

9. Milk and Cornstarch Slurry (Best Low-Fat Substitute)

When the goal is thickness rather than richness, a simple slurry of milk and cornstarch does the job with the least amount of fat. Whisk 1 to 2 teaspoons of cornstarch into 1 cup of cold milk, then heat gently while stirring until it thickens. This will not 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 heavy cream’s fat is doing structural work, and it will not whip under any circumstances.

✅ Best for: Lower-fat soups and gravies where thickness matters more than richness. See does cornstarch go bad, does milk go bad, and does milk need to be refrigerated for related storage guidance.
Ratio: 1 cup milk plus 1 to 2 teaspoons cornstarch per 1 cup heavy cream
Note: Thickening only. Lowest fat option on this list. Not suitable for baking or whipping.

10. Cashew Cream (Best Nut-Based Substitute)

Cashew cream is a blended, dairy-free option that many cooks prefer over coconut milk when they want creaminess without a coconut flavor. Soak 1 cup of raw cashews in hot water for about 20 minutes, then drain. Blend the cashews with 3/4 to 1 cup of fresh water until completely smooth with no gritty texture left. Use it at a 1:1 ratio in place of heavy cream in soups, pasta sauces, and dessert bases. Chilled cashew cream can be lightly whipped with a hand mixer for a soft, spoonable topping, though it will not hold peaks as firmly or as long as coconut cream or real heavy cream.

✅ Best for: Vegan soups, pasta sauces, dessert bases, anywhere a coconut flavor would be unwelcome.
Ratio: 1:1
Note: Blend cashews and water until fully smooth. Whips softly when chilled but is less stable than coconut cream. Vegan and dairy-free.

11. Soy Milk and Olive Oil (Best Nut-Free Vegan Substitute)

Whisking olive oil into soy milk reintroduces fat the same way butter does for dairy milk, which makes it a solid option for cooks who want a vegan substitute without coconut or nuts. Combine 2/3 cup of soy milk with 1/3 cup of olive oil for every 1 cup of heavy cream called for, and whisk briskly until the mixture looks combined and slightly emulsified. It works best in savory cooking and baking, where a background olive oil flavor is welcome; it is less suited to sweet desserts, where that flavor can clash. Like the dairy milk-and-butter version, it will not whip into peaks.

✅ Best for: Vegan savory sauces, soups, and baking where a mild olive oil note fits the dish.
Ratio: 2/3 cup soy milk plus 1/3 cup olive oil per 1 cup heavy cream
Note: Does not whip. Adds a mild olive oil flavor, so it suits savory dishes more than sweet ones. Vegan, dairy-free, and nut-free.

12. Light Cream or Light Whipping Cream (Best When You Have It on Hand)

Light cream and light whipping cream are not the same product, but both sit below heavy cream on the fat scale and can stand in for it directly rather than needing a workaround. Light cream runs about 18 to 30 percent milkfat and behaves much like half and half in sauces and soups, adding richness without much thickening power. Light whipping cream, sometimes just labeled “whipping cream,” contains 30 to just under 36 percent milkfat under FDA rules, close enough to heavy cream that it substitutes at a 1:1 ratio in almost any recipe. If it sits near the top of that range, it can even be whipped, though the peaks will be softer and less stable than true heavy cream produces.

✅ Best for: Sauces, soups, and coffee; whipping cream specifically can also be used for lighter whipped toppings.
Ratio: 1:1
Note: Light cream will not whip. Light whipping cream near 36 percent fat can whip, but less firmly than heavy cream.

13. Cottage Cheese, Blended (Best Higher-Protein Substitute)

Blended until completely smooth, cottage cheese takes on a texture close to a thick cream and brings noticeably more protein along with it, which makes it a favorite swap for cooks watching macros. Blend full-fat or 2 percent cottage cheese in a food processor for a minute or two, scraping down the sides, until every curd disappears and the texture turns silky. Use it at a 1:1 ratio in blended soups, casserole sauces, and dips where a little tang is welcome. It has more texture to hide than silken tofu does, so it works best in recipes that are already smooth or pureed, and it will not whip into a topping.

✅ Best for: Blended soups, casserole sauces, and dips where extra protein is a plus.
Ratio: 1:1, blended until completely smooth
Note: Does not whip. Adds protein and a mild tang. Blend thoroughly or the texture will be noticeably grainier than heavy cream.

Substitute Comparison by Use Case

Need	Best Substitute	Ratio	Notes
Soup or sauce thickening	Milk and butter or evaporated milk	3/4 cup plus 1/4 cup butter, or 1:1	Both hold up well to simmering
Whipped topping	Chilled coconut cream	1:1	Only dairy-free option that reliably whips
Baking	Milk and butter or evaporated 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 mild coconut flavor
Vegan, no coconut flavor	Cashew cream or blended silken tofu	1:1	Both are neutral in flavor, tofu will not whip at all
Low-fat	Milk and cornstarch slurry	1 cup milk plus 1 to 2 tsp cornstarch	Thickens without the fat, will not whip
Tangy sauces or dips	Greek yogurt or sour cream	1:1	Add off heat to prevent curdling
Vegan, nut-free	Soy milk and olive oil	2/3 cup plus 1/3 cup olive oil	Best in savory dishes; adds a mild olive oil flavor
Higher protein	Blended cottage cheese	1:1	Blend thoroughly; best in already-smooth sauces

Frequently Asked Questions

What can I use instead of heavy cream in soup?

Milk and butter, evaporated milk, and half and half are the three most reliable substitutes for heavy cream in soup. Milk and butter, mixed at a ratio of 3/4 cup milk to 1/4 cup melted butter, comes closest to matching the original body. Evaporated milk works well at a 1:1 ratio and holds up to simmering without curdling. Half and half is lighter and may need a cornstarch slurry whisked in to match the original thickness. See our cauliflower soup with scallops and clam and corn chowder for recipes that work with any of these swaps.

What can I use instead of heavy cream for pasta sauce?

For a creamy pasta sauce such as alfredo or vodka sauce, milk and butter or cream cheese thinned with milk are the best substitutes. Milk and butter substitutes at a 3/4 cup to 1/4 cup ratio and behaves closest to the original. Cream cheese thinned with a few tablespoons of milk creates an even thicker, richer sauce. Greek yogurt or sour cream can also work if stirred in off the heat, though both add tang. See our gluten free penne alla 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, scoop out only the solid layer that rises to the top, and beat it exactly the way you would beat heavy cream. It holds a stable, pipeable texture for hours in the refrigerator. Evaporated milk can sometimes be whipped if it is extremely well chilled, but the result is far less stable and typically deflates within minutes, so coconut cream is the more dependable choice.

Can I use milk instead of heavy cream?

Plain milk on its own is too low in fat to fully replace heavy cream, since heavy cream typically runs 36 to 40 percent fat while whole milk is only around 3 to 4 percent. For the closest match, combine 3/4 cup whole milk with 1/4 cup melted butter for every 1 cup of heavy cream called for. Used alone, milk will make a sauce noticeably thinner and less rich, and it will not 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 whips into a stable topping when chilled overnight and beaten. Blended silken tofu is a good dairy-free option for sauces and soups where a neutral flavor is needed, though it will not whip. See does coconut milk go bad for storage guidance on this swap.

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 in both cooking and whipping applications but adds a mild coconut flavor. Cashew cream is nearly neutral in flavor and can be whipped softly once chilled, though it is less stable than coconut cream. Blended silken tofu is nearly flavorless once fully smooth and works well in soups, sauces, and blended desserts, though 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. Blend the cashews with 3/4 to 1 cup of fresh water until completely smooth. Use it at 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 carbohydrates, so most keto cooks use it as-is rather than substituting away from it. When a keto-friendly swap is needed, such as for a dairy-free version, chilled coconut cream is the closest low-carb match. Cream cheese thinned with a little water also works well in low-carb sauces and dips without adding meaningful carbs.

Is heavy cream the same thing as heavy whipping cream?

Yes. Under FDA labeling rules, heavy cream and heavy whipping cream are the same product, and both must contain at least 36 percent milkfat. They can be used interchangeably in any recipe. Plain whipping cream, sometimes labeled light whipping cream, is a different product with 30 to 36 percent milkfat. It will still whip, just less firmly, and holds its shape for a shorter time than true 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 blend of milk and cream that lands around 10.5 to 18 percent fat. That gap is why heavy cream can simmer and reduce without curdling and can be whipped into a stable foam. Half and half, by contrast, is more likely to break under high heat, and it cannot be whipped into peaks. See does half and half go bad for more on how half and half behaves and stores.

Can I use evaporated milk instead of heavy cream?

Yes, evaporated milk substitutes for heavy cream at a 1:1 ratio in most cooked and baked dishes. Removing about 60 percent of the water from regular milk concentrates it to a body similar to light cream. Stirring in a tablespoon of melted butter per cup helps close the remaining richness gap. It holds up well to heat but does not whip into a stable topping.

What can I use instead of heavy cream in mac and cheese?

Milk and butter, half and half, or Greek yogurt all work well in mac and cheese in place of heavy cream. Milk and butter comes closest to the original texture. Greek yogurt adds a pleasant tang and works especially well stirred in off the heat toward the end of cooking. See our Greek yogurt mac and cheese for a recipe built entirely around this kind of swap.

Is heavy cream the same as double cream?

No. Double cream is a British product with a minimum of about 48 percent butterfat, noticeably richer than American heavy cream’s 36 to 40 percent. Double cream isn’t sold under that name in the United States, so if a British recipe calls for it, heavy cream is the closest widely available match, though the result will be slightly less thick and less stable when whipped or simmered.

Can I use buttermilk instead of heavy cream?

Buttermilk is actually lower in fat than whole milk, so it will not replicate heavy cream’s richness on its own. It can still work in baked goods, where its thick consistency and acidity add body and tenderness, especially blended with a little butter or oil to make up for the missing fat. It is not a good fit for recipes that need the cream to reduce, simmer at length, or whip.

What can I use instead of heavy cream in mashed potatoes?

Milk and butter is the most reliable substitute for heavy cream in mashed potatoes, since the butter that’s already in most mashed potato recipes makes the ratio easy to fold in. Sour cream or full-fat Greek yogurt stirred in at the end also works well and adds a pleasant tang. Cream cheese thinned with a little milk gives an even richer, denser mash if that’s 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, since the fat content is high enough to keep the churned result scoopable rather than icy. Evaporated milk can work in custard-style bases, though the texture will be denser and less light. Lower-fat substitutes like half and half or a milk and cornstarch slurry tend to produce a noticeably icier, less creamy scoop, since ice cream depends heavily on fat to stay smooth.

Can I use soy milk instead of heavy cream?

Plain soy milk on its own is too low in fat to replace heavy cream, similar to dairy milk. Whisking in olive oil at a ratio of 2/3 cup soy milk to 1/3 cup olive oil for every 1 cup of heavy cream closes most of that gap and works well in vegan savory cooking and baking. It will not whip, and the olive oil flavor is more noticeable in sweet applications, so it suits soups and sauces better than desserts.

Can I use cottage cheese instead of heavy cream?

Yes, once it’s blended completely smooth in a food processor. Cottage cheese substitutes at a 1:1 ratio in blended soups, casserole sauces, and dips, and it adds more protein than heavy cream along with a mild tang. It works best in recipes that are already smooth or pureed, since any remaining curds will be more noticeable than they would be in a chunkier dish, and it will not whip into a topping.

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 at a 1:1 ratio, giving a lighter but still creamy result. Whole milk with a splash of melted butter whisked in can approximate the richness of heavy cream more closely if a bolder cup is the goal. Coconut cream also works for a dairy-free version, though it will bring a coconut flavor along with it.

Further Reading

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