home > recipes > everyday cooking > make ahead mixes and meals

Heavy Cream Substitute

recipe at a glance
Rating: 5/5 5 stars
26 reviews
14 comments

ready in: under 30 minutes
serves/makes:   1 cup
  

recipe id: 27549
Heavy Cream Substitute Recipe
photo by: CDKitchen Staff
Click image to view    |    add your own photo

recipe tools

Printprint
Emailemail
Savesave
Photoadd photo
review it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest

ingredients

3/4 cup milk
1/3 cup butter or margarine

directions

Gently melt the butter and let cool. Combine with the milk until well blended. Use immediately or chill and then remix with hand mixer.

Use in place of one cup heavy cream.

added by

Emma

nutrition

41 calories, 4 grams fat, 1 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

Get our best recipes delivered right to you!
Sign up for our newsletters that feature hand-picked recipes


more recipes like heavy cream substitute




comments & reviews



number of 5 star votes on this recipe
2285%
number of 4 star votes on this recipe
415%
number of 3 star votes on this recipe
00%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
00%
number of unrated comments on this recipe14



Registered Member at CDKitchen.com
Member since:
Oct 6, 2014





REVIEW: recipe rating
Hi folks, I was reading some of the comments. There is a difference of uses between heavy cream and heavy whipping cream. These items are not the same. This recipe was perfect as a heavy cream substitute for my potato soup.


Guest at CDKitchen.com




REVIEW: recipe rating
I can confirm that this recipe works!


Guest at CDKitchen.com




REVIEW: recipe rating
Worked like a charm! I needed cream for a sauce and forgot to buy any. This was a lifesaver! Thank you!!


Guest at CDKitchen.com

Pandagaw

COMMENT:
Should specify that it dose not work for whipping, wasted quite a bit of ingredients trying this

CDKitchen Staff Reply:
It's mentioned on this page, just a little below this comment. Sorry that you didn't see it. This recipe is what it says it is - a substitute for heavy cream. We also have a recipe for mock whipped cream if that is the type of recipe you were looking for.




Guest at CDKitchen.com

lilac

COMMENT:
Going to try this for ice cream, should be good. To those who throw out heavy cream and milk because it's past the use date, check it first. When you opened it matters, unopened product and recently opened milk and cream are good past the expire date. I've used milk up to 2 weeks expired and heavy cream up to a month. Remember that those expire dates are for grocery store guidelines; they are not absolutes. Throwing out milk/cream at the expire date is a waste of product.


Guest at CDKitchen.com

Lexi lulu

COMMENT:
This didn't work for me???needed peaks ,& nothing.......any ideas. Ps even tried teaspoon of flour ?

CDKitchen Staff Reply:
This is a substitute for heavy cream, not necessarily meant for recipes that require it be whipped. It's really meant more for sauces or similar uses.




Guest at CDKitchen.com




REVIEW: recipe rating
thank u


Registered Member at CDKitchen.com
Member since:
Mar 5, 2008





REVIEW: recipe rating
THANK you! This recipe was exactly what I needed when I realized I was out of heavy cream


Guest at CDKitchen.com




REVIEW: recipe rating
i don`t know why the butter raise seperately on the top of milk. It was not blended.Pls help me !


Registered Member at CDKitchen.com
Member since:
Oct 5, 2013





REVIEW: recipe rating
Was perfect in my cream sauce for pasta!


Registered Member at CDKitchen.com
Member since:
Nov 2, 2013





REVIEW: recipe rating
This recipe is a lifesaver! Thank you!


Guest at CDKitchen.com




REVIEW: recipe rating
This came in so handy! Worked great!


Guest at CDKitchen.com




REVIEW: recipe rating
This recipe saved the day! Worked like a charm when I realized that my heavy cream had expired (3 weeks ago -oops!)


Guest at CDKitchen.com




REVIEW: recipe rating
Recipe totally makes sense. Heavy cream is just milk with more fat in it so by adding more fat (butter) then it has the same properties of heavy cream. I agree that you should use real butter though and not margarine. I don't know if this would whip up like regular heavy cream. Maybe not as fluffy. I only used it in a sauce so far but I'll be experimenting with it further.


Guest at CDKitchen.com




REVIEW: recipe rating
So glad to have found this recipe!! My cream had already expired and I didn't realize it. Used this recipe and it was just as good as using real heavy cream. Thank you!


Guest at CDKitchen.com




REVIEW: recipe rating
Just used this in a pinch for some white sauce and it worked perfectly


Guest at CDKitchen.com

K

COMMENT:
Did not work for my cookie frosting. Didn't get the creamy texture.


Guest at CDKitchen.com

vs

COMMENT:
hi. can somebody please tell me how to proceed exactly? i melt the butter and add the milk to it, while the pan is still atop the stove and i continue to stir? is that right? and how do i know when to put it into the blender?
I'm totally confused. please help


Guest at CDKitchen.com

Khd

COMMENT:
Can I use this substitute with chocolate mousse?


Guest at CDKitchen.com

Tc

COMMENT:
I have a quick question for anyone that can hopefully answer, it's 2:30am where I am, and I need to finish my cake, I have a caramel frosting recipe that I want to try, and it calls for heavy cream. But of course I can't go to the store so I need to know if I can use this substitute for it or would it not work?!


Guest at CDKitchen.com

MA

COMMENT:
I don't understand how this is supposed to work. I used whole milk and butter and the mixture won't stay together...it separates immediately. I even tried whipping it slightly to see if it would stay together...NOPE. Since I only needed 1/4 cup of heavy cream (and I made a whole cup since I suck at math) this was a problem when I needed to pour a 1/4 cup. I think I'm better off just using real heavy cream than using this "substitute."


Guest at CDKitchen.com




REVIEW: recipe rating
If you need to thicken up the cream due to using lowfat milk, just add about 1 Tablespoon of flour! Used for scalloped potato recipe.


Guest at CDKitchen.com




REVIEW: recipe rating
This substitution worked well for potato soup and saved the day
Thanks


Guest at CDKitchen.com

dessertChef Venezuela

COMMENT:
hi, do i have to refrigerate this mixture over night for it to set??? cause i made it for a cheesecake and it wen't all liquid


Guest at CDKitchen.com




REVIEW: recipe rating
Some ideas for people who have had problems would be... Don't use margarine. Must use butter and also Heat together over low heat until butter is melted into milk. Do not boil. Pour into blender jar and blend at highest speed for 3 minutes. Do not use a food processor as it does not beat in enough air.
Refrigerate for 24 hours or longer. Whip it as you would cream.


Guest at CDKitchen.com




REVIEW: recipe rating
It works no doubt about that but as said before it doesnt work so well wen you're doing something that involves cooling, especially ice cream. I use coconut cream :D


Guest at CDKitchen.com




REVIEW: recipe rating
This site is very helpful to me. Love all of their recipes. You can never go wrong. When it is from CD Kitchen, I already know its going to be great.


Guest at CDKitchen.com




REVIEW: recipe rating
Worked great for my mac and cheese recipe. Saved me a trip to the store on Thanksgiving.


Guest at CDKitchen.com

priyanka

COMMENT:
hi can this substitute be used as a whipped cream for icing the cakes cakes?please reply at the earliest..i do not know how to make whipped cream..all d recipes say it requires heavy cream and i do not get any such things close to where i stay..please suggest.


Guest at CDKitchen.com




REVIEW: recipe rating
As I am sure everyone thought of before me, do not put the melted butter in cold milk!!! It's easily fixed by heating. Works great as Heavy Cream is not a staple in my grocery store!


Guest at CDKitchen.com




REVIEW: recipe rating
This works great! Worked well in my Maple Pecan Scones. Living in the country, my nearest grocery store is too far away..so thankful for this substitute!
Remember to use real butter..not margarine!


Guest at CDKitchen.com




REVIEW: recipe rating
I used this substitute for my sweet potato casserole and it did great! I used 2% milk and unsalted butter. The only thing is the butter began to harden as the liquid stood..If anyone has any suggestions on how to avoid that, that would be great.


Guest at CDKitchen.com




REVIEW: recipe rating
First off, you must use REAL BUTTER ,not margarine (margarine is an oil product with stabilizers that will keep it from mixing completely with the milk). REAL BUTTER is made from 100% cream, so melt it completely, then mix with milk, then let cool. It is a GREAT substitute for most recipes (although not best for simple recipes where cream is a main ingredient - i.e. Pot au Creme)


Guest at CDKitchen.com

Guest Foodie

COMMENT:
This substitution DID NOT work AT ALL for me!

CDKitchen Staff Reply:
Why? What didn't work?




Guest at CDKitchen.com




REVIEW: recipe rating
This really worked well when making an Alfredo sauce. I used 2% milk and real butter.


Guest at CDKitchen.com

smiley

COMMENT:
I am thinking about using it as a substitute in my chocolate truffle recipe do you think it would work?????????????????


Guest at CDKitchen.com

Jenny

COMMENT:
This recipe is so easy and I was very glad to find it. I didn't have heavy cream on hand and didn't have to go to the store!


Guest at CDKitchen.com




REVIEW: recipe rating
This substitution works great in Cheesecake. Especially since I can't seem to find heavy cream in my local grocery stores! :)


Registered Member at CDKitchen.com
Member since:
Jan 14, 2008





REVIEW: recipe rating
This worked really well when used in my Banana Pudding Pie. I even used non-fat milk...highly recommend when you don't have heavy cream on hand for your baking/cooking project...


Guest at CDKitchen.com

ice cream

COMMENT:
I was making ice cream with these substitutes. However, they didn't work. Physically, when a liquid is mixed with a solid, especially oil or marjerine, you will get mixtures too. Over here, I need to mixed both heavy and light cream together. The result is, when heating, everything is fine. When you came to cooling, you'll get two layers. And when I made into ice-cream, I got "marjerine ball" in my mixtures. Seem that it doesn't work.

CDKitchen Staff Reply:
Please note the reviewer is rating this based on its use in ice cream, NOT its use in general.