For most recipes, combining milk and butter is a simple, foolproof replacement for heavy cream. The butter increases the milk's fat content, making it similar to that of heavy cream.

To make 1 cup (237 ml) of heavy cream, thoroughly combine 1/4 cup (57 grams) of melted butter with 3/4 cup (178 mL) of milk. If you want to thicken the liquid, you may also add a tablespoon (8 grams) of flour, particularly if you're using low-fat milk. Remember that this substitute works well in baking and cooking recipes that call for heavy cream to provide taste and creaminess. However, whipping cream is the only exception. If you want to whisk the mixture of whole milk and melted butter into soft or stiff peaks, you will need to go to the grocery shop.

Vegans can replace heavy cream with a mixture of soy milk and olive oil. Soy milk and olive oil can be blended in the same way as milk and butter to get the flavor and texture of heavy cream.

Olive oil and soy milk can be used to make a vegan, dairy-free replacement for heavy cream. Olive oil provides fat to the soy milk for a flavor and function similar to heavy cream, much like the pairing of milk and butter. Combine 2/3 cup (159 mL) of soy milk with 1/3 cup (79 mL) of olive oil to get the flavor and thickness of 1 cup (237 mL) of heavy cream. When cooking and baking, this alternative works best for adding flavor and tenderness; nevertheless, it should not be used in recipes that call for whipping.

This mixture can be a good choice for you if you're looking for a low-fat, low-calorie substitute for heavy cream. Milk is thickened with cornstarch to mimic the texture of heavy cream.

Add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and whisk, allowing the mixture to thicken, to substitute 1 cup (237 mL) of heavy cream in your recipe. Keep stirring and leave it aside for some time so that the milk becomes thick. To reduce the number of calories and fat in your recipe, choose whole milk or skim milk. Although this alternative is very helpful in cooking, this will give you a low-fat substitute with the right consistency, but it’ll be a bit lacking in flavor, and it won’t whip.

Many recipes that call for heavy cream may be easily swapped out in a pinch with half-and-half cream and butter. Heavy cream is made from the high-fat part of fresh milk. It contains about 30-36% fat; while half-and-half is made up of whole milk and cream, it’s only 10-18% fat.

Because half-and-half has a higher fat content when butter is added, it may be used in place of heavy cream in almost any recipe, including those that call for whipping. In some recipes, such as sauces and soups, half-and-half can be used in place of heavy cream without needing the addition of butter. Mix 7/8 cup (232 grams) of half-and-half with 1/8 cup (29 grams) of melted butter to replace 1 cup (237 mL) of heavy cream.

Similar to regular tofu, silken tofu is made from solid white blocks of condensed soy milk. But because silken tofu is softer, it can be easily combined into a heavy cream substitute that is high in protein and free of dairy.

To remove lumps, blending it with soy milk helps give it a smooth texture. Instead of soy milk, you can instead use regular milk or another plant-based milk. Silken tofu and soy milk should be combined in equal amounts and carefully blended in a food processor or immersion blender to get a smooth, thick consistency. Then use it to thicken your favorite recipes, such as soups or sauces, in place of an equal amount of heavy cream. It can be whipped like heavy cream, so you can also add some sugar or vanilla extract to make your own vegan whipped topping for desserts.

You can also thicken up your recipes without using heavy cream by combining Greek yogurt and whole milk. Greek yogurt has a high protein content and may give your finished product a healthy twist by increasing the protein content.

Although it is thicker than heavy cream, you may add milk to thin it down and make it more like heavy cream in texture. Substitute the same amount of heavy cream with a mixture of Greek yogurt and whole milk. It should be noted that while this alternative may thicken dishes like soups and sauces, it shouldn't be used in recipes that require whipping. Greek yogurt is also lower in fat and could not provide baked goods or desserts the same flavor or tenderness as heavy cream.

Approximately 60% less water than regular milk, evaporated milk is a canned, shelf-stable milk product. Because it is creamier and thicker than milk; it may be a simple, lower-calorie substitute for heavy cream in some recipes.

Because it won't provide the same thickness as heavy cream and doesn't whip as well, evaporated milk works best in recipes where heavy cream is a liquid ingredient, like in baked goods. One cup of evaporated milk or three-quarters of a cup of milk with one-third of a cup of butter can be used in place of one cup of heavy cream for best results. A few drops of vanilla extract can also be used to add sweetness to desserts. You can keep it in the pantry for a lot longer than you can keep heavy cream in the fridge since it is shelf-stable.

Cow's milk curds are used to make cottage cheese. It is a healthier alternative to heavy cream because it is rich in protein and other minerals. To help give sauces and other dishes more thickness, cottage cheese alone might work well in place of heavy cream.

Use an immersion blender or food processor to quickly mix out the lumps. You may also combine it with milk to help other recipes get the heavy cream's smooth, creamy texture. When all lumps have been removed, combine milk and cottage cheese in equal amounts. You can substitute this combination for an equivalent amount of heavy cream. Be careful to choose dishes like savory soups and sauces that go well with the distinct, cheesy flavor of cottage cheese. Moreover, keep in mind that cottage cheese might contain a lot of sodium. If you use this substitute and are salt-sensitive, you might want to choose a lower-sodium type or reduce the quantity of salt in the recipe.

Heavy cream may be effectively substituted for vegans by using the versatile ingredient coconut cream. While it may be bought pre-made, making it at home with coconut milk is very simple. Just open a can of full-fat coconut milk that has been kept in the fridge over the previous night and transfer the liquid inside to another container. The remaining coconut cream that has thickened and hardened may then be removed from the container and used in place of heavy cream.

Use coconut cream instead of equivalent amounts of heavy cream when making your favorite baked goods and sweets. Even better, whip it up and use it as a tasty topping for desserts. You can also use it to make coconut ice cream. Although coconut cream has properties comparable to those of heavy cream, keep in mind that it may alter the flavor of your final product and should be used only in suitable recipes.

A fresh cheese made from milk and cream is known as cream cheese. Although it's most often a star ingredient in cheesecakes and a topping for bagels, it may work well in some recipes in place of heavy cream.

In particular, cream cheese may thicken soups and sauces and works well as a frosting substitute. In contrast, try to stay away from substituting cream cheese for heavy cream in recipes that call for whipped heavy cream since it is too dense to reach the same heights. Heavy cream can be substituted with cream cheese 1:1. Remember that cream cheese can alter the final product's flavor and texture, so use it only in dishes where the tastes will blend well, such as creamy soups or cheesy sauces.