Heavy cream is also known as heavy whipping cream and is a rich dairy product with a fat content of 36–40%. It has a smooth, thick texture and a slightly sweet, neutral flavor and is a popular ingredient in both cooking and baking.
If you need a substitute for heavy cream due to availability, dietary restrictions, or a lower-fat alternative, several options can replicate its texture and function. Below are five effective substitutes and how to use them properly.
What Is Heavy Cream?
Heavy cream is the high-fat portion of milk that naturally rises to the top when raw milk is left to stand. It contains between 36–40% milk fat, giving it a rich, smooth texture and a slightly sweet, neutral flavor. Traditionally, cream was collected by allowing milk to sit for several hours before skimming off the top layer. Today, cream is typically separated from milk using a centrifuge, which spins the liquid to concentrate the fat.
The fat globules in cream are larger and less dense than water, allowing them to float. When milk is homogenized, these globules are broken down into smaller, evenly dispersed particles, preventing natural separation.
Pasteurization removes some natural flavor-producing bacteria, which can affect the taste compared to traditionally skimmed cream. Heavy cream is valued for its ability to add richness and body to dishes. It is used in cooking, baking, and making whipped cream due to its high-fat content.
5 Substitutes for Heavy Cream
When choosing a substitute, consider whether the recipe requires heavy cream’s fat content, ability to whip, or thickness. Some alternatives work well for cooking, while others are better for whipping or dairy-free options.
1. Whipping Cream
Whipping cream is the closest alternative to heavy cream, containing 30–36% fat. It has a smooth texture and can be used in almost any recipe that calls for heavy cream.
How it compares: Whipping cream can be whipped, but it results in a softer texture than heavy cream due to its lower fat content. It is slightly lighter but works well in most applications.
How to substitute:
- Replace heavy cream with an equal amount of whipping cream (1:1 ratio).
Best uses: Whipped toppings, sauces, soups, and desserts.
2. Clotted Cream + Light Cream (50/50 Ratio)
Clotted cream is an ultra-rich dairy product with a fat content of 55–60%, while light cream contains about 20% fat. Mixing them in equal parts creates a thick, high-fat alternative to heavy cream.
How it compares: This combination is richer and thicker than heavy cream, making it best for desserts, spreads, and creamy sauces rather than whipping.
How to substitute:
- Mix ½ cup of clotted cream with ½ cup of light cream to replace 1 cup of heavy cream.
Best uses: Baking, and creamy sauces.
3. Whole Milk + Butter (Homemade Heavy Cream)
You can make a homemade version of heavy cream using a food processor or immersion blender to emulsify milk and butter. This method mimics the fat content of heavy cream and creates a smooth, rich consistency that works well in cooking and baking.
How it compares: This substitute provides richness and texture and can be whipped if blended long enough. Proper emulsification is key—without it, the butter and milk will separate as they cool.
How to make it:
- In a small pot, heat milk and butter over low heat. Use about ¾ cup of whole milk and ¼ cup of butter for every 1 cup of heavy cream.
- Heat just enough to melt the butter—do not let it boil.
- Transfer to a food processor or use an immersion blender and blend thoroughly for 3–5 minutes.
- The goal is to force the butter and milk molecules to combine, creating a well-emulsified, smooth liquid.
Best uses: Cooking, baking, and sauces.
4. Light Cream (Lighter Version)
Light cream contains 18–20% fat, and is a lower-fat alternative to heavy cream. It’s commonly used in coffee, sauces and desserts where a lighter richness is preferred.
How it compares: Light cream is thinner and less rich than heavy cream and cannot be whipped, but it still adds creaminess to soups and sauces.
How to substitute:
- Replace heavy cream with an equal amount of light cream (1:1 ratio).
Best uses: Coffee, soups, light sauces, and baking.
5. Coconut Cream (Dairy-Free)
Coconut cream is the thick, fatty portion of canned coconut milk, making it the best dairy-free alternative to heavy cream. It has a rich, creamy texture and can be whipped like regular heavy cream.
How it compares: Coconut cream is thick and rich, making it ideal for vegan and dairy-free recipes. It has a coconut flavor, which may slightly alter the taste of some dishes.
How to substitute:
- Replace heavy cream with an equal amount of coconut cream (1:1 ratio).
Best uses: Dairy-free whipped cream, soups, sauces, and desserts.
How to Incorporate These Substitutes
- For whipping: Use whipping cream or coconut cream, as they have the fat content needed to hold peaks.
- For baking: Whipping cream, whole milk with butter, or clotted cream with light cream provide the moisture and fat needed for soft, tender baked goods.
- For cooking and sauces: Whipping cream, coconut cream and clotted cream + light cream works well to match the richness of heavy cream.
- For a dairy-free option: Coconut cream is the best option for both cooking and whipping, but it has a slight coconut flavor that may alter the taste of some recipes.
- For a lighter Option: Light cream can be used in place of heavy cream for a lower-fat alternative, though it will not whip and may not provide the same level of richness in sauces.
Final Thoughts
Heavy cream is a important ingredient in many recipes, adding richness, texture, and a smooth consistency to both sweet and savory dishes. If you need a substitute, options like whipping cream, clotted cream with light cream, whole milk with butter, light cream, and coconut cream can provide similar results depending on your needs.
For cooking and sauces, whole milk with butter or clotted cream with light cream work well. If you need a lower-fat alternative, light cream is a good choice. Whipping cream is the best option for recipes that require whipping, while coconut cream is an excellent dairy-free substitute. Each alternative has its own characteristics, so choosing the right one depends on the texture, fat content, and purpose of the recipe.