Substitutes for Heavy Cream: Quick, Dairy-Free, and Light
Whipping cream too rich for what you need? Out and don't want to run to the store? Here are the best alternatives ranked. This guide covers 2 ingredients and 10 substitutions, pulled live from SubSwap's database.
Need the exact ratio for your recipe? Use the free SubSwap calculator.
Open calculator →Substitutes for Heavy cream
Mix 3 tbsp melted butter with ¾ cup whole milk to make 1 cup. Use for cooking and sauces — won't whip.
Use full-fat canned coconut cream 1:1. Whips beautifully when chilled. Adds coconut flavor — ideal for desserts.
1:1 in cooking and baking. Won't whip. Adds a slightly caramelized flavor. Works well in soups, sauces, and casseroles.
Blend ½ cup soaked raw cashews with ½–¾ cup water until silky smooth. Neutral flavor, very creamy.
Substitutes for Whipping Cream
Whole milk won't whip or thicken as well; best for cooking and sauces rather than whipped toppings. May need a thickening agent in some recipes.
Sour cream is tangier and thicker; use 1:1 in sauces and baking, but avoid whipping sour cream for topping. Thin with milk if a lighter consistency is needed.
Half-and-half has less fat (12% vs. 35%+) and will not whip. Use 1:1 in sauces and soups; for whipped topping, it will not reach stiff peaks.
Identical or nearly identical product; terms are often used interchangeably in recipes.
Lower fat content (30-36% vs 36-40%); use slightly more and whip carefully as it won't reach stiff peaks easily.
Canned concentrate; chill well and whip carefully. Slightly thinner results but works in many applications.
Want a substitution guide for an ingredient not listed here?
Browse all guides →