15 Heavy Whipping Cream Substitutes (Including Vegan & Dairy-Free Options)

Heavy cream alternatives for sweet, savory, and healthy dishes

Last Updated: December 24, 2022 References Tested

You’ve got all the ingredients you need for your recipe… except for heavy cream, that is. Don’t worry, though—you don’t have to make an extra trip to the store. At its core, heavy cream (also known as heavy whipping cream) is just a thicker dairy product made with milk fat that’s easy to replicate (or even replace) in your recipes. Read on for plenty of simple substitutions that can work for a variety of your cooking and baking needs.

Things You Should Know

Replace 1 cup (237 mL) of heavy cream with ¹/₄ cup (57 g) of butter and a ³⁄₄ c (180 mL) of whole milk in recipes that don’t involve whipped cream.
Substitute heavy cream with half-and-half at a 1:1 ratio in your homemade ice cream.
Switch out 1 cup (237 mL) of heavy cream with ¹⁄₂ c (120 mL) of both low-fat, unsalted cottage cheese and low-fat yogurt to give your dish a healthy touch.
Create vegan-friendly recipes by subbing 1 cup (237 mL) of heavy cream with 1 cup of coconut cream or puréed tofu.

1

Unsalted Butter and Whole Milk

Use a 1-to-3 ratio of butter and whole milk in your recipe. For every 1 cup (237 mL) of heavy cream your recipe calls for, use ¹/₄ cup (57 g) of butter and a ³⁄₄ c (180 mL) of milk. Simply place the butter on your counter and wait for it to become room temperature before stirring it into the whole milk with a whisk. Keep in mind that this combo doesn’t whip well, but it’ll work for pretty much any other recipe.^{[1]
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- Works well with: All recipes
- Good for whipped cream: No
- Vegan: No
- Tip: Only have margarine on hand? No problem—just mix ³⁄₄ c (180 mL) of milk with ¹⁄₄ c (59 mL) of melted margarine for a quick and easy substitute.^{[2]
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2

Unsalted Butter and Half-and-Half

Use butter and half-and-half as a substitute for whipped cream recipes. For whipped cream dishes, combine melted butter and half-and-half at a 1:7 ratio. So, if your recipe asks for 1 cup (237 mL) of heavy cream, mix ¹⁄₈ c (30 mL) of melted butter with ⁷⁄₈ c (210 mL) of half-and-half. ^{[3]
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- Works well with: All recipes
- Good for whipped cream: Yes
- Vegan: No

3

Greek Yogurt and Milk

An equal mixture of Greek yogurt and milk helps thicken soups and sauces. If your recipe calls for ¹/₂ cup (188.5 mL) of heavy cream, mix ¹⁄₄ c (59 mL) of Greek yogurt and ¹⁄₄ c (59 mL) of milk together and add them to the recipe. Keep in mind that this combo doesn’t whip, so it’s not a good option for dishes that need whipped cream.^{[4]
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- Works well with: Soups, sauces, and certain baked goods
- Good for whipped cream: No
- Vegan: No

4

Half and Half

Substitute half-and-half for heavy cream in any non-whipped cream recipes. Since half-and-half is already 50% heavy cream, it’s a pretty good alternative to the real deal—just use 1 c (240 mL) of half-and-half for every 1 cup (237 mL) of heavy cream listed in the recipe.^{[5]
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Research source} Half-and-half is an especially great substitute for homemade ice cream.^{[6]
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- Works well with: All dishes (except whipped cream)
- Good for whipped cream: No
- Vegan: No

5

Coconut Cream

Create a variety of vegan-friendly dishes with coconut cream. Add 1 c (240 mL) of coconut cream for every 1 cup (237 mL) of heavy cream required in your recipe—just note that it might add some coconut flavor to the final dish.^{[7]
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- Works well with: All recipes
- Good for whipped cream: Yes
- Vegan: Yes

6

Sour Cream

Replace heavy cream with sour cream at a 1-to-1 ratio. If your recipe asks for ¹⁄₂ c (120 mL) of heavy cream, add ¹⁄₂ c (120 mL) of sour cream instead. Just make sure that the dish is completely cooked before you add anything, since sour cream sometimes curdles in warm temperatures.^{[8]
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- Works well with: Desserts
- Good for whipped cream: No
- Vegan: No

7

Crème Fraîche

Give some tangy flair to your desserts with crème fraîche. Add crème fraîche to your dishes at a 1:1 ratio with heavy cream. So, ¹⁄₃ c (79 mL) of heavy cream would equal ¹⁄₃ c (79 mL) of crème fraîche, 2 US tbsp (30 mL) of heavy cream would equal 2 US tbsp (30 mL) of crème fraîche, and so on. It has a slightly sour taste to it, so consider the flavor profile of your dish before adding any to your recipes.^{[9]
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- Works well with: Most recipes (especially puddings)
- Good for whipped cream: No
- Vegan: No

8

Evaporated Milk

Grab some evaporated milk for non-whipped cream recipes. Add the same amount of evaporated milk as heavy cream listed in your recipe, whether that’s 1 cup (237 mL), ¹/₄ cup (59 mL), or 1 tbsp (15 mL).^{[10]
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Research source} If you’d like to make your dish a little healthier, pick up a can of evaporated skim milk instead.^{[11]
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- Works well with: Baked goods, non-whipped cream dishes
- Good for whipped cream: No
- Vegan: No

9

Mascarpone Cheese

Replace heavy cream with mascarpone for sweet treats. Add the same amount of mascarpone as heavy cream that’s listed in your recipe. Some people even like to use mascarpone as a tasty topping for their desserts.^{[12]
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- Works well with: Sweet dishes
- Good for whipped cream: No
- Vegan: No

10

Cream Cheese

Cream cheese adds valuable thickness to frostings and sauces. Mix in the same amount of cream cheese as heavy cream that’s listed in the recipe; although it’s not a good substitute for whipped cream, cream cheese is a good thickener for many savory dishes and sweets. It can be on the tangy side, though, so it might not be a great fit for all of your recipes.^{[13]
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- Works well with: Sauce, soup, and frosting
- Good for whipped cream: No
- Vegan: No

11

Low-fat Unsalted Cottage Cheese and Low-fat Yogurt

Low-fat cottage cheese and yogurt offer a heart-healthy alternative to heavy cream. For every 1 cup (237 mL) of heavy cream listed in your recipe, measure out ¹⁄₂ c (120 mL) of low-fat, unsalted cottage cheese as well as ¹⁄₂ c (120 mL) of low-fat yogurt. If you don’t have low-fat yogurt on hand, use ¹⁄₂ c (120 mL) of skim milk instead.^{[14]
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American Heart Association
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- Works well with: Sauces and soups^{[15]
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- Good for whipped cream: No
- Vegan: No

12

Cornstarch and Milk

A milk-cornstarch combo helps thicken sauces and stews. If your recipe calls for 1 c (240 mL) of heavy cream, set aside 1 c (240 mL) of milk instead. Then, stir 2 tbsp (15 g) of cornstarch into the milk. Transfer the mixture to a saucepan and stir it on the stove until it thickens and is around 203 °F (95 °C).^{[16]
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- Works well with: Sauces and stews (not baked goods)
- Good for whipped cream: No
- Vegan: No

13

Puréed Tofu

Thicken savory dishes with puréed tofu. Grab 1 cup (248 g) of firm or extra-firm silken tofu for every cup (237 mL) of heavy cream that the recipe requires. Purée the tofu in a blender until it’s a smooth consistency before adding it to your sauce or soup dish.^{[17]
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- Works well with: Soups and sauces
- Good for whipped cream: No
- Vegan: Yes

14

Plant Milk and Oil

Any 2-to-1 mixture of plant milk and oil can replace heavy cream. Grab the plant milk of your choice (like oat milk, cashew milk, almond milk, or soy milk), along with a flavorless oil (like vegetable oil). For every cup (237 mL) of heavy cream the recipe lists, use ²⁄₃ c (160 mL) of plant milk and ¹⁄₃ c (79 mL) of oil.^{[18]
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- Works well with: All recipes (except for whipped cream)
- Good for whipped cream: No
- Vegan: Yes

15

Heavy Cream Powder

A little water transforms this powder into recipe-ready heavy cream. Use the same amount of powder as heavy cream listed in the recipe—all you have to do is stir some water into the heavy cream powder to turn it back into cream.^{[19]
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Research source} Before you get started, check the package for the exact ratio of water to powder that you need.
- Works well with: All recipes
- Good for whipped cream: Yes
- Vegan: No

Community Q&A

Question

Why does homemade heavy cream not whip?

Community Answer

In real heavy cream, the molecules are complex collections of fats, proteins and water. When whipped, these molecules begin to break down, allowing air bubbles to form. The "remains" of the molecules form the structure which gives whipped cream it's shape and solid appearance. These methods are mixing of a fat (like butter) with a liquid (like milk). Since they are two different ingredients, not one mass of molecules, they do not bind together to form the structure needed to sustain whipped cream.
Question

Do I have to boil the milk?

Community Answer

No. There is no need to do that.
Question

Can I use heavy cream in making ice cream?

Community Answer

Yes. 2 cups heavy whipping cream (whipped), one can of sweetened condensed milk, 1 tsp vanilla extract. Fold into cream. Freeze overnight.