Evaporated milk

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.