7 Best Substitutes for Heavy Cream: Baking, Soups & Vegan Ratios

The Quick Answer:
The best all-around substitute for heavy cream is Whole Milk + Butter.
Mix 3/4 cup of milk with 1/4 cup of melted butter to replace 1 cup of heavy cream. This works perfectly for baking and cooking sauces.
(Note: This substitute will not whip. If you need whipped cream, use full-fat Coconut Cream).

You are halfway through a recipe—maybe a creamy pasta sauce or a potato soup—and you realize the carton of heavy cream is empty. Don’t panic. You likely have a perfect alternative in your fridge or pantry right now.

Here is the ultimate cheat sheet for swapping heavy cream in any recipe.

Quick Comparison Chart: Substitute at a Glance

Top 7 Heavy Cream Substitutes (Pros & Cons)

1. Whole Milk & Butter (The “Classic” Swap)

This mimics the fat content of heavy cream (which is usually 36-40% fat). The butter adds the richness that plain milk lacks.

• Ratio: 3/4 cup Milk + 1/4 cup Melted Butter = 1 cup Heavy Cream.

• Best For: Baking (scones, cakes), creamy pasta sauces, chowders.

• Cons: It will not whip into stiff peaks.

2. Full-Fat Coconut Milk (The Best Vegan Option)

Canned coconut milk (not the carton kind) has a high fat content and a thick, creamy texture.

• Ratio: 1 cup Coconut Milk = 1 cup Heavy Cream.

• Best For: Vegan desserts, Thai curries, dairy-free soups.

• Cons: It has a distinct coconut flavor. Avoid in savory Italian dishes unless you don’t mind the taste.

3. Half-and-Half & Butter

Half-and-half is already 10-18% fat. Adding a little butter takes it the rest of the way.

• Ratio: 7/8 cup Half-and-Half + 1 tbsp Melted Butter.

• Best For: Coffee, ganache, soups.

• Pros: Closer flavor profile to real cream than milk.

4. Greek Yogurt (The Healthy Swap)

Thick, tangy, and protein-rich. This is a great way to lighten up a heavy dish.

• Ratio: 1 cup Greek Yogurt = 1 cup Heavy Cream.

• Best For: Mashed potatoes, finishing tacos, tangy dressings.

• Warning: Do not boil yogurt on high heat, or it will curdle (separate). Stir it in at the very end of cooking.

5. Evaporated Milk

This is milk with 60% of the water removed. It is creamier than regular milk but has less fat than cream.

• Ratio: 1 cup Evaporated Milk = 1 cup Heavy Cream.

• Best For: Pumpkin pie, casseroles, slow cooker recipes.

• Pros: It is shelf-stable, so you can keep a can in the pantry for emergencies.

6. Silken Tofu (The Protein Thickener)

Don’t knock it until you try it. When blended, silken tofu becomes perfectly smooth and neutral in taste.

• Ratio: Blend 1 cup Silken Tofu until smooth.

• Best For: Thickening vegan soups, creamy pasta sauces, protein puddings.

• Pros: High protein, low fat, undetectable taste.

7. DIY Cashew Cream

A staple in plant-based kitchens. It requires a high-speed blender.

• How to Make: Soak 1 cup of raw cashews in water for 2 hours. Drain. Blend with 3/4 cup fresh water until silky smooth.

• Best For: Vegan Alfredo sauce, “cheesy” dips.

• Monetization Tip: To get a truly grit-free texture, you need a powerful blender like a Vitamix or Ninja.

Frequently Asked Questions (FAQ)

Q: Can I whip any of these substitutes?
A: Most dairy substitutes (milk/butter) will not whip because the fat structure isn’t stable enough. The only substitute that whips well is chilled Full-Fat Coconut Cream (the solid part from the can).

Q: Can I use almond milk?
A: Almond milk is very thin and lacks fat. If you use it, you must add a thickener like cornstarch or flour (make a slurry) to prevent your soup from being watery.

Q: Will Greek Yogurt make my sauce taste sour?
A: It will add a slight tang. This is delicious in potato soup or stroganoff, but might taste odd in a sweet dessert or a simple coffee.