Substitutes for heavy cream
Heavy Cream Substitutes
Heavy cream is mostly fat — about 36% — and that fat is doing the work in your sauce, your whipped topping, or your pasta. Substitutes need to bring fat too, just from somewhere else.
Quick reference
| Substitute | Ratio |
|---|---|
| Milk + Butter | 1:1 |
| Coconut Cream | 1:1 |
When the substitute matters
- · Pasta sauces — the fat carries flavor and emulsifies
- · Whipped cream — requires ≥30% fat to whip, so this is the strictest case
- · Soups and bisques — adds body and silkiness
- · Ganache and caramel — fat content determines the final texture
The substitutes, in detail
Milk + Butter
Ratio: 1:1 — use the same amount
Adds fat content back to milk. Good for baking, not for whipping.
What you need
- · 0.75 cup Whole Milk
- · 0.25 cup Butter (Melted)
How to make it
- 1 Whisk melted butter into milk.
Coconut Cream
Ratio: 1:1 — use the same amount
Rich, dairy-free alternative. Will impart coconut flavor.
What you need
- · 1 cup Coconut Cream
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