If you need a substitute for heavy cream in your soup, ganache, or other baking and cooking adventures, our guide can help!
When looking to replace heavy cream in a recipe, it’s important to factor in several variables, including what the substitute will do to the texture and flavor of the dish, and why the recipe calls for heavy cream in the first place. We will cover those factors here as we discuss the best substitute options for heavy cream.
Best Substitutes for Heavy Cream
If you’re looking to sub out heavy cream in a recipe, here are some simple ways to do so:
- Half-and-half: Half-and-half by itself is a decent replacement for heavy cream in recipes that do not require whipping. This can be used at a 1:1 ratio in recipes that call for heavy cream. Half-and-half is much cheaper and can be modified if needed, such as:
- Half-and-half with butter: Half-and-half with butter is the best heavy cream substitute. Heavy cream and half-and-half are made from cream, and adding butter to the half-and-half brings back the necessary fat to match the characteristics of heavy cream. Adding butter to the half-and-half allows it to be made into whipping cream, though it will not make stiff peaks. Use 7/8 cup half-and-half combined with 1/8 cup melted butter to make 1 cup whipping cream.
- Milk and butter: Milk and melted butter make a good heavy cream substitute that is good for cooking and baking. I personally use this combination in my chowder recipes to maintain the rich flavor and creaminess. For each cup of heavy cream required in a recipe, use ¾ C milk and ¼ C melted butter.
- Evaporated milk: Evaporated milk is a good substitute for heavy cream in recipes that use heavy cream as a liquid. It can add moisture to baked recipes and can be substituted equally for heavy cream.
- Greek yogurt and milk: Greek yogurt is thicker than heavy cream, even when thinned with milk in this combination substitute. Combine equal parts Greek yogurt and milk, and be sure the dish is no longer on direct heat to avoid curdling. This cannot be used for whipping.
- Cream cheese: While cream cheese is difficult to whip, it’s still a good thickening agent for soups, sauces, and frostings (cream cheese frosting, anyone?) Be mindful of the slightly tangy flavor and thick texture, and use with a 1:1 ratio.
- Coconut cream: Coconut cream is a good non-dairy source of heavy cream substitute in recipes, and can also be whipped. Coconut milk is naturally sweet, so it works best in desserts.
- Soy milk and olive oil: Another non-dairy option, soy milk can be thickened by the fat of olive oil to create a good substitute for heavy cream. While the taste will not match and it does not whip well, this is perfect for cooking and baking when you’re looking to replace the milk and fat of heavy cream in a recipe.
Can You Freeze Heavy Whipping Cream?
Yes, you can freeze heavy whipping cream.
One solution to be sure you have enough heavy whipping cream for future use is to store it in the freezer when it’s available for purchase (or on sale).
I notice that around the holidays, heavy whipping cream is harder to find in stores. Everyone seems to rush to buy it for desserts and dishes at once, and the shortage can be hard to combat.
Buying heavy cream ahead of time is wise if you are concerned about stores running out.
A great way to freeze heavy cream is to transfer it into an ice tray and freeze it in individual cube sizes. Once these are frozen, you can transfer them to large freezer-safe plastic bags.
The bonus is that these cubes can be added to hot dishes without thawing in advance!
To thaw, leave the desired amount of frozen heavy cream in the fridge for 1-2 days before using it. Shake well once thawed to help redistribute the fat.
If the thawed heavy cream seems grainy, add powdered sugar if you’re about to use it for a sweet dish. Whipping cream is easiest when it is very cold, so try to whip it closer to the time of thawing for best results.
Were you wondering whether you can freeze soups with cream in them? We have the answer!
Can You Substitute Buttermilk for Heavy Cream?
Buttermilk can be used as a substitute for heavy cream in some instances, but the two cannot always be interchanged.
Buttermilk and heavy cream are very different. Buttermilk is made by fermenting milk with lactic acid, while heavy cream is produced by skimming the fat from unhomogenized milk.
Buttermilk has a distinctly tangy flavor similar to sour cream and is not recommended for use in coffee. Avoid buttermilk when replacing heavy cream in frothed coffee recipes.
Buttermilk is excellent for baking — it gives breads a moist, tender texture and is known to be a key ingredient in perfect pancakes.
The acid in buttermilk reacts with baking soda, causing the mixture to rise and become light and fluffy. Modern buttermilk is a lot like yogurt and should be considered in this light when considering replacing it with heavy cream.
Heavy cream, sometimes called whipping cream, is not light but is not as dense as buttermilk. Heavy cream can be used in baking like buttermilk and is also great for soups, homemade butter, sauces, sour cream, and ice cream.
Cream helps give baked goods a rich texture and, used as a whipped topping, holds its shape the longest.
Why Can’t You Swap Heavy Cream and Buttermilk?
Given all of the above, here are some reasons why heavy cream and buttermilk can’t be swapped out:
- Buttermilk cannot be whipped: When looking to make whipped cream, buttermilk is not an adequate substitute.
- Different fat content: Heavy cream has a 30-40 percent fat content, making buttermilk too light to replace it if fat is the main reason for using it.
- Heavy cream doesn’t react with baking soda: Buttermilk is acidic and reacts with baking soda to help baked goods rise — an important part of making cakes and breads. Recipes that rely on buttermilk as a leavening agent cannot properly respond with a heavy cream replacement.
- Flavor: Buttermilk is sour and that profile can be a huge benefit to the right recipes, such as biscuits and donuts. Heavy cream lacks this distinct flavor, which could be significant when a recipe relies on it.
- Texture: Buttermilk is light and fluffy, whereas heavy cream is rich and contributes to a thicker recipe result. Swapping the two won’t work for recipes that depend on a finished texture for presentation.
Substitute for Heavy Cream in Ganache
Heavy cream is the primary ingredient in ganache, a delicious dessert topping that you’re sure to enjoy over cakes, cookies, and truffles.
The easiest substitute for heavy cream in a ganache is milk, particularly whole milk since it contains more fat. Here’s a great recipe for ganache without using heavy cream!
Ganache Recipe
- 1 ½ C semi-sweet chocolate chips
- 6 Tbsp unsalted butter
- ½ C milk (whole is preferred)
Directions
- In a medium-sized bowl, place semi-sweet chocolate chips and chopped unsalted butter.
- In a separate bowl or large measuring cup, heat ½ C milk in the microwave for approximately 2 minutes, or until it begins to bubble. Be aware that the milk will expand when heating, so allow room in the measuring cup or bowl for the milk to rise — at least 3x the height is preferred.
- Carefully remove milk from the microwave (use heat protection for your hands, such as an oven mitt), and pour the milk over the chocolate chips and butter. Allow to rest without stirring for 3 minutes, then use a whisk. Stir until creamy and smooth.
- Allow to cool 30 minutes before using. Store in the refrigerator, covered. Allow ganache to come to room temperature before using again after storing it.
Note: This recipe yields a ganache that does not harden as well as traditional ganache.
You can technically use 1% or 2% milk if necessary, but it will not be as firm.
Other Substitutes for Heavy Cream in Ganache
- Sweetened condensed milk: Use this in place of heavy cream for a very sweet ganache.
- Coconut cream: This is a great option for making a dairy-free ganache when paired with vegan chocolate chips.
- Evaporated milk: Evaporated milk can be heated in 30-second intervals until it boils. Next, add the hot milk to the chocolate chips, cover with plastic wrap, and allow to sit for 30 seconds before mixing.
Tip: If you have a hard time thickening your ganache when you replace heavy cream, reheat it and add more chocolate chips.
Related: Find a substitute for Dijon mustard.