Heavy cream is called for in a huge range of recipes. But in many cases, a heavy cream substitute can serve the same purpose, whether that’s adding a creamy texture, richer flavor, or both. Peruse these suggested swaps to find the right fit if you’re vegan, cutting down on dairy, or simply don’t have the real thing on hand. Quantities and applications vary by recipe—one swap might be best for baking recipes, while another is suited for savory sauces—so prepare to experiment a bit for a truly seamless substitute.
We’ve divided these substitutes for heavy cream into two camps: dairy-full and dairy-free. Without further ado:
You are watching: 6 Heavy Cream Substitutes for Cooking, Baking, and Whipping
Dairy substitutes for heavy cream:
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Heavy cream is essentially milk with a much higher fat content—36% to 40% instead of about 3.5%. Though labeling can differ by brand, heavy cream and heavy whipping cream are essentially the same thing and can be used interchangeably. Whipping cream, however, can have a lower fat content, around 30%, and light cream even lower, around 20%.
If you don’t have any of the above options, try one of the below swaps. Remember that the best heavy cream substitute depends on what you’re making—read on to find the right one for you.
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Incorporating extra fat into regular milk can make a great substitute for heavy cream. Simply melt unsalted butter, let it cool slightly, and then whisk it into milk, using a ratio of 1 part melted butter to 3 parts milk by volume. Whole milk is ideal since increasing fat content is the name of the game here, but this hack is even doable with buttermilk or nondairy milks like almond and oat. The mixture won’t take well to whipping, so don’t expect stiff peaks (or any peaks for that matter). Stick to this method for baking or cooking.
Whole milk and light cream are the two components of half-and-half, so it’s not that far off from the real deal. Use half-and-half as a 1:1 substitute for heavy cream. It can work nearly as well for bringing creamy texture and flavor to sauces, soups and stews, mashed potatoes, quiches, and casseroles. In a pinch, it can even be used for whipping. While you won’t get stiff peaks, you can build volume if you work quickly. To maximize your chance of success, chill the half-and-half along with your hand mixer, bowl, and any bonus ingredients (like powdered sugar) in your fridge or freezer until they’re super cold. As soon as you take them out, start whipping. The effect will be more of a loose sauce that will deflate quickly, so serve right away. And never let on that this cream alternative was unintentional.
“Full-fat” and “Greek” are absolutely key here. Avoid looser-styles of plain yogurt, as well as sweetened or low-fat varieties. Plain Greek yogurt is more neutral and structured with higher protein, making it ideal for baked goods when blended in equal parts with milk to thin out the mixture. For a whipped topping that can stand in for whipped cream—but is arguably more complex from the tang of this cultured dairy product—pull back on the milk and whisk in powdered sugar and vanilla extract. Or pop the mixture in the freezer for a twist on traditional ice cream.
Source: https://gardencourte.com
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