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Heavy Cream Substitute

recipe at a glance
Rating: 5/5 5 stars
23 reviews
13 comments

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

recipe id: 27549
Heavy Cream Substitute Recipe
photo by: CDKitchen Staff
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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)

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ratings & reviews



number of 5 star votes on this recipe
1983%
number of 4 star votes on this recipe
417%
number of 3 star votes on this recipe
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number of 2 star votes on this recipe
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number of unrated comments on this recipe13



Guest at CDKitchen.com
Jul 25, 2014

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
Jul 16, 2014

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: March 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: October 5, 2013
REVIEW: recipe rating
Was perfect in my cream sauce for pasta!



Registered Member at CDKitchen.com



Member since: November 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