Heavy cream is something you’ll always have stored in the pantry. It’s not something most people make at home because it’s easy to find at any grocery store. But if you’re out of it mid-recipe or want a workaround using what’s already in your kitchen, it helps to know how to make a substitute that comes close.
This quick guide will show you how to make a fast version of heavy cream using simple ingredients.
What you need
You don’t need much to make a basic heavy cream substitute. Just a couple of ingredients and a bowl. Since this is more of a workaround than a perfect replica of true heavy cream (which is separated from fresh milk), the focus is on recreating the fat content and consistency.
Ingredients
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Whole milk. Preferably full-fat for a closer match.
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Butter. Unsalted is best, but salted works in a pinch if your recipe can handle a bit of salt.
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Optional: Cornstarch or flour for thickening, especially if using lower-fat milk or dairy alternatives.
Equipment
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Small saucepan or microwave-safe bowl.
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Mixing bowl.
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Whisk or fork – A blender works too, but a whisk is enough for most cases.
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Measuring cups/spoons.
This setup is designed to replicate the texture and fat content of heavy cream. It’s not the exact flavor or structure, especially for whipping. But for most cooking and baking tasks, it gets the job done.
Step-by-step instructions on how to make heavy cream
Making a heavy cream substitute at home is simple if you're in a pinch and just need something for soups, sauces, or baking. This version mimics the fat content and consistency of store-bought heavy cream, though it won’t whip the same way.
Melt the butter
Start by melting ¼ cup of unsalted butter (that’s 4 tablespoons). You can do this in a small saucepan over low heat or in the microwave. If using the microwave, heat in 15–20 second increments to avoid overheating or splattering. Let it cool slightly but not to the point where it solidifies again.
Combine the butter with milk
Pour ¾ cup of whole milk into a mixing bowl. Slowly drizzle in the melted butter while whisking continuously. This helps the fat from the butter emulsify into the milk, giving you a richer consistency that’s closer to heavy cream. If you just pour everything together quickly, you may notice the fat separating later.
Add a thickener (Optional)
This extra step is for individuals who prefer a thicker mixture, similar to the consistency of cream you’d pour into coffee or whip for a dessert. You can whisk in one tablespoon of cornstarch or one tablespoon of all-purpose flour to the mix. This step is optional as mentioned but helpful for recipes where texture matters. Stir well to make sure there are no lumps.
Blend for better consistency (Optional)
If the texture feels off or slightly grainy, run the mixture through a blender for 15–30 seconds. This step isn’t necessary if you whisked it well, but it helps with emulsification and makes the end result smoother, especially if you plan to use it in a sauce or custard.
This DIY heavy cream is best used immediately, especially in cooking. If you’re storing it, pour it into a sealed container and refrigerate for up to 24 hours. Since there are no stabilizers or preservatives like in commercial cream, the texture can start to separate after a day.
Heavy cream substitutes (and what to avoid)
Sometimes, you don’t have butter or whole milk on hand to whip up a homemade heavy cream substitute. In that case, there are a few other ingredients you can use — though not all are created equal. Some work well for cooking or baking, while others fall apart under heat or affect flavor in strange ways.
Evaporated milk
If you’re making soups, casseroles, or baked goods, evaporated milk is one of the closest alternatives to heavy cream. It has less fat, but it still adds richness and body. It won’t whip like cream, but it holds up well in heat and blends easily into savory or sweet dishes. You can even chill it for a while and whip it to a soft texture, though it won’t form stiff peaks.
Half-and-half with butter
If you have half-and-half, you can mimic heavy cream by adding melted butter. For every cup of heavy cream, combine ⅔ cup half-and-half with ⅓ cup melted unsalted butter. This gets you closer to the fat content needed for cooking. It’s not ideal for whipping but works well in recipes that require the richness of cream.
Coconut cream
For those avoiding dairy, coconut cream is a good option. It’s thick, fatty, and behaves similarly in both savory and sweet dishes. You can scoop it straight from a chilled can of full-fat coconut milk. Just note it adds a mild coconut flavor, which might not be ideal for every recipe.
Greek yogurt and milk
If you’re after a thicker texture (for dips, sauces, or baking), mix Greek yogurt with a bit of milk to thin it out. It won’t behave like cream under heat and it won’t whip, but it does offer creaminess and a slight tang that works well in certain recipes like scones, pancakes, or marinades.
Substitutes to avoid
Not every creamy-looking ingredient plays well in place of heavy cream. Some substitutions might seem logical, but they either break under heat or offer the wrong texture and taste:
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Plain milk: It’s just too thin. Even whole milk lacks the fat content to mimic cream, especially in recipes that rely on body or emulsification.
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Coffee creamer: While thick, most commercial creamers contain sugar, oils, and artificial flavors that behave unpredictably when heated or mixed with acidic ingredients.
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Sour cream: Though tangy and thick, sour cream breaks easily under high heat and can curdle in sauces. It’s better suited as a topping or in chilled recipes.
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Low-fat or nonfat yogurt: Too watery and acidic. These can split when cooked and won’t offer the richness or mouthfeel you’re looking for.
If you’re substituting, match the purpose of the heavy cream, as it is the most important part when considering the alternative.
Recipes using heavy cream
Heavy cream shows up in a wide range of recipes, from comfort foods to fancy desserts. It’s valued for its fat content, which adds richness, structure, and smooth texture.
In savory dishes, it’s commonly used in creamy pasta sauces like Alfredo, blended into soups like tomato bisque or chowder, and stirred into mashed potatoes or casseroles to give them extra body. It’s also often poured into pan sauces to create that silky, restaurant-style finish.
For baking and desserts, heavy cream is essential in recipes like whipped cream, chocolate ganache, custards, and ice cream. It also adds moisture to cakes, scones, and quiches. In fact, many dessert recipes specifically rely on heavy cream’s fat content to set properly, like in a classic crème brûlée or silky cheesecake.
Because of how versatile it is, heavy cream is often something you don’t realize you need until you’re halfway through a recipe. Making it at home (or knowing how to substitute it) helps keep things moving in the kitchen — especially when improvising.
FAQs
Can you make heavy cream without a blender or mixer?
Yes, but it takes more effort. You can whisk the ingredients by hand using a balloon whisk or even shake them in a tightly sealed jar. The result might not be as smooth or well-emulsified, but for many recipes like sauces or soups, it works well enough.
Is it possible to make lactose-free heavy cream at home?
You can attempt it using lactose-free whole milk and a neutral-flavored oil or lactose-free butter. While it won’t have the exact texture or whipping capability, it can still function in recipes where cream is folded in or simmered.
Can I freeze homemade heavy cream?
Technically yes, but the texture may separate after thawing, especially if emulsifiers weren’t used. If you plan to freeze it, it’s better used later in cooked dishes rather than for pouring or whipping.
Does homemade heavy cream work in coffee?
Yes, but it may behave differently depending on how well it’s blended. If the butter or oil separates, you might get an oily layer in your cup. Whisking before pouring helps keep it consistent.
Why won’t my homemade cream whip properly?
Homemade heavy cream often lacks the stabilizers and exact fat ratio needed to form stiff peaks. Even if you replicate the fat percentage, without ultra-cold equipment or proper emulsification, it tends to stay soft and loose. It’s better for pouring or cooking rather than whipping.
