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If you find yourself out of heavy cream and you need some for a recipe, use this simple substitute that requires only two ingredients. Note: this is a substitute for heavy cream, not heavy *whipping* cream. This mixture will not whip up like whipping cream.
serves/makes:
ready in:
under 30 minutes
60 reviews
30 comments
ingredients
3/4 cup milk
1/3 cup butter
directions
Place the milk in a bowl and set aside. You do not want it fresh from the refrigerator when you mix the ingredients or it will be too cold.
Gently melt the butter in a saucepan over medium-low heat or in the microwave at 50% power (stir every 15 seconds until melted) and then let it cool completely at room temperature.
Combine the cooled butter with the milk and mix with a hand mixer until well blended.
Use immediately or chill and then remix with hand mixer.
Use the heavy cream substitute in place of one cup heavy cream.
common recipe questions
Why did the mixture separate/get clumps?
The ingredients need to be close in temperature in order to mix. If butter is too warm, when it comes in contact with the milk it will solidify. The milk should also not be too cold (do not take it directly from the refrigerator and mix).
What milk should I use?
2% works best. If you use a lower fat milk, like skim, you'll need to add more butter. If you use a higher fat milk, like whole milk, you'll need to add less.
Can I make whipped cream from this?
No. This is a substitute for heavy cream, not heavy whipping cream. It won't whip. It's best used in cooking.
Can I use margarine instead of butter in the heavy cream substitute?
It's best to use real butter in this substitute for the best results. Margarine could potentially alter the taste and texture of the substitute due to its different fat and water content, and it may not work as effectively in all recipes.
How can I store this heavy cream substitute and how long will it last?
This heavy cream substitute is best used immediately, but if you need to store it, you can keep it in an airtight container in the refrigerator for up to 2-3 days. Make sure to give it a good stir or another mix with the hand mixer before using it again.
Can I freeze the heavy cream substitute?
While you technically can freeze the heavy cream substitute made from milk and butter, we do not recommend it. The issue lies in the defrosting process. Both milk and butter can separate or become grainy when frozen and then thawed, which can affect the texture and consistency. If used in a recipe after freezing, it might not incorporate well, leading to a less-than-ideal result. As a general rule, it's best to use this substitute fresh for optimal flavor and texture.
What are some examples of recipes that this substitute would work well in?
Soups and Sauces: This substitute can work well in cream-based soups like broccoli cheddar soup, or in creamy sauces such as Alfredo sauce or bechamel for a lasagna.
Baked Goods: Many baked goods like cakes, muffins, or scones call for heavy cream. The milk and butter substitute can work effectively here to provide the necessary moisture and fat.
Casseroles or Creamy Pasta Dishes: The substitute can add a rich, creamy element to dishes like casseroles or creamy pasta bakes.
Creamy Salad Dressings: If you're making a homemade ranch or Caesar dressing, this substitute can do the trick.
Ice Cream: If you're making a simple homemade ice cream and don't have heavy cream on hand, the substitute could serve as a decent stand-in. However, keep in mind the final product may not be as rich or creamy as ice cream made with actual heavy cream.
What other substitutes are there for heavy cream?
Coconut cream: use this in equal parts in any recipe calling for heavy cream (so if the recipe needs 1 cup heavy cream use 1 cup coconut cream). Coconut cream can be whipped so it also works as a substitute for heavy whipping cream.
Thickened milk: whisk together 2 tablespoons cornstarch into 1 cup cold milk. Since cornstarch needs heat to thicken, you can add this mixture to any recipe that is being cooked (such as a soup or sauce) and let it cook until thickened. If you are not using it in a cooked recipe you'll need to heat the milk mixture first before using. Cook it over medium heat, stirring constantly, until it is the desired thickness.
Thinned Greek yogurt: For 1 cup of substitute, mix 2/3 cup of Greek yogurt with 1/3 cup milk, adjusting the proportions as needed for the desired thickness (you can also do 1/2 cup yogurt with 1/2 cup milk for a thinner version). Greek yogurt has a tangier taste so keep that in mind when using it in recipes
Evaporated milk: Use 1 cup evaporated milk (not skim) in place of 1 cup heavy cream. Evaporated milk has a slightly different flavor than heavy cream so keep that in mind when using it in delicately flavored recipes.
Cream cheese (or mascarpone): Like Greek yogurt, you can use thinned cream cheese in place of heavy cream. Because it's thicker than yogurt, we recommend mixing 1/2 cup cream cheese with 1/2 cup milk for a consistency that is similar to heavy cream. Cream cheese has a tangier taste so keep that in mind when using it in recipes.
Soy Milk: If you just need something thick and creamy and flavor doesn't matter, try mixing 2/3 cup soy milk with 1/3 cup olive oil. The flavor is nothing like heavy cream but it does yield a thick and creamy substitute.
nutrition data
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.
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reviews & comments
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Stacie_Blue REVIEW:
June 14, 2023I tried this heavy cream substitute out of necessity and was pleasantly surprised. The process was simple, using just milk and butter. The resulting mixture was creamy and worked well in my pasta sauce recipe. However, it had a slightly more pronounced buttery flavor compared to real heavy cream, which might affect some lighter flavored foods. Overall, it's a great quick fix when you're out of heavy cream.
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hungryone REVIEW:
June 14, 2023Thank you for this recipe! I never have heavy cream on hand but always have milk and butter so I've started using this in any recipe that needs a cream base. Super simple!
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kathyrn REVIEW:
September 19, 2022I needed to know how to make heavy cream and this was it! Perfect!!! Thx!
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collegefreshman REVIEW:
July 26, 2022this is great!! at first i was hesitant because i only saw people using this for baking, but i used it for my vodka pasta and itâs creamy!! thanks💋💋
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julielee REVIEW:
March 20, 2022Didn't want to go back to the store when I realized I forgot heavy cream. This worked great in a sauce recipe.
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JaneZhang August 11, 2021
the butter back to top after cool in fridge
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CDKitchen Staff Reply:
As the directions state, if you chill it you'll need to remix it.
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immanoteatthat REVIEW:
May 14, 2021It was fine just don't use maerjerinnie
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CDKitchen Staff Reply:
Margarine?
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guest REVIEW:
June 29, 2020I adapted this recipe to my dietary needs & it worked beautifully. Substituted 3/4 cup powdered milk, made with 1/3 cup powder, substituted 1/3 cup Parkay SPRAY for butter.
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LellyAnn June 26, 2020
I havenât tried the recipe but it makes full sense to me. Itâs surprising the number of your reviewers who obviously did not read the method instructions like use proper butter and then wonderEd why margarine doesnât work and the person who boiled butter and milk together in the same pan .... if you think youâre clever enough to cook you should be clever enough to read AND FOLLOW a recipe
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Jenny H REVIEW:
June 13, 2020Thank you for this lovely recipe I did not have Heavy cream at Home so I searched How to make Heavy Cream and I found this one because the rating was 5.0 So I thought it would be the best and it did turn out to be Wonderful It works in buttercream frostings or just Icing I added 2 tablespoons of Heavy Cream in my Vanilla buttercream frosting and it turned out Lovely After that I stored the rest in a jar in my fridge until next time i need it . So whenever in need heavy cream and i don`t have it at home I know now how to make Heavy Cream with just 2 ingredients and simple steps !
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Randy Orton @Wwe @ 2020 REVIEW:
May 20, 2020I loved this Recipe Thank you now i don`t need to buy heavy cream
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Guest Foodie REVIEW:
May 20, 2020My heavy cream went bad. I hate buying it cause I never use it all then I waste it this saved my life when I wanted to make Alfredo sauce for ravioli. I love getting ideas from this site
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Baltisraul April 29, 2020
I need some clarification. If 1 cup of whole milk has 12-13 carbs how does this recipe end up with 1 carb?
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CDKitchen Staff Reply:
As the recipe states, the estimated nutritional information is per tablespoon, not the entire recipe.
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Successful REVIEW:
April 25, 2020Worked perfectly to make biscuits! I just poured the melted butter and milk right into the baking mix. And for the person who asked about powdered milk...yep, that's what I used (in mixed, liquid form) No mixing of milk and butter required and no butter lumps. The biscuits came out AMAZING! Thank you!!!!!
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EquestrianGurl145 April 6, 2020
I haven't tried it yet but I'm making it soon!Can't wait to try the recipe! :)
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Char REVIEW:
March 21, 2020This recipe saved the day! Mixed up super easy. I was able to get milk and butter at the store but no cream to be found during the pandemic hoarding.
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Narwhaluigi4 REVIEW:
March 19, 2020This was the worst recipe I ever got for heavy cream. All of the butter was clumping and I was just a mess. Afterward, I tried to clean my mixer and it became even worst. I poured the milk out and all the butter was clumed at the bottom of the mixer. It was the HARDEST thing to clean, I got butter all over me. I say I'm NEVER gonna try this recipe ever again and other people who didn't start it, never make this, and if I could, I would give it a 0 star rating.
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CDKitchen Staff Reply:
The butter should not become clumpy. If it is melted and cooled it should be in liquid format and incorporate fairly easily with the milk.
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Guest Foodie March 14, 2020
I just started to mix it and then it turned into clumps. I didn't even mix it for two second and i followed all the steps exactly. Is there a way to fix it?
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CDKitchen Staff Reply:
Sounds like the butter may not have been cooled enough
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linda January 25, 2020
can u use 2% milk for heavy cream recipe
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CDKitchen Staff Reply:
Yes
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Jane December 13, 2019
How do I make 1/3 cup of heavy cream?
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CDKitchen Staff Reply:
The best thing to do is make the recipe as written then only use 1/3 cup of it. Otherwise, it may not turn out for you.
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Deb REVIEW:
October 21, 2019Worked great in the alfredo sauce. I used a stick blender to mix the butter and milk, that worked well for blending the mixture. It was a little frothy and foamy.
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Anonymous REVIEW:
August 19, 2019This cream substitute is such a lifesaver!!! Thank you so much for the recipe!
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Anonymous REVIEW:
July 23, 2019This substitute for cream saved me in a pinch today when I was cooking!!! Thank you!
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Princess Lynell June 12, 2019
Can I use powdered milk to make this heavy cream!? I donât usually keep milk in my fridge since it goes bad before I can use it, therefore I buy powdered milk and mix it up as I need it.
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CDKitchen Staff Reply:
We haven't tried this with powdered milk. As long as it isn't skim, it might work. Please let us know if you try it!
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Guest Foodie October 29, 2018
I use sticks of butter. This heavy cream substitute calls for 1/3 cup of butter. How many sticks for 1/3cup of butter? Any help would be appreciated.
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CDKitchen Staff Reply:
Most sticks of butter have a measuring guide on the wrapper. 1/3 cup is about 5 tablespoons (5 tablespoons plus 1 teaspoon if you want to be exact).
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A Grandma September 21, 2018
This sounds great, and the other comments are very helpful. Does whole milk need to be used, or can I use skim milk, which is what I always have on hand?
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CDKitchen Staff Reply:
The recipe is based on fat percentages so in order for it to work you need a minimum amount of fat in the milk. I wouldn't use anything less than 2% for that reason.
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happy REVIEW:
April 13, 2018Total lifesaver. Had no heavy cream and needed a last minute pot luck dish for work and this did the trick. Didn't need to run out to the store at 11pm thankgoodness.
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sunnycheese REVIEW:
December 28, 2017I tried another substitute that had gelatin that I didn't care for (for that recipe, maybe it'd work fine in other uses). This one worked better. My only tip is to use real butter and make sure it's cool before blending with the milk.
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Kena REVIEW:
December 20, 2017Here to report I tried this recipie with unsweetened almond milk and butter. In a bind will work. Worked fine in my Swedish meatballs without separating.
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CDKitchen Staff Reply:
Thanks so much for letting us know that almond milk will work in this! That feedback definitely helps others who may not have regular milk on hand or have to use a substitute for other reasons.
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Anonymous REVIEW:
September 7, 2017I don't know if heavy cream is like our double cream but this recipe worked as a standin just fine for that.
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c REVIEW:
August 30, 2017THis was a lifesaver. I was trying to find how I could make heavy cream when all I had was milk. PERFECT RESULTS!
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Guest Foodie REVIEW:
August 28, 2017mama says:anyone whose comments saythey had problems with it also say they didn`t follow the clear instructions!!
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carfletch August 14, 2017
Would this work with almond milk instead of regular milk?
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CDKitchen Staff Reply:
We haven't tried it, but if you do please let us know how it works out!
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ThreeCheers4Icecream May 21, 2017
Would this work for homemade ice cream?
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CDKitchen Staff Reply:
It depends on the ice cream recipe. It may work for some but it's too difficult to speculate without knowing more details.
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THANK YOU REVIEW:
April 23, 2017I was looking for a replacement for heavy cream since I was out and all I had was milk and needed it for a recipe. This worked great! I was going to just thicken milk with cornstarch or flour but then you don't get the richness you get with heavy cream (and it always tastes so bland then) but the butter in this substitute did the trick. Never would have come up with that on my own. Thank you!
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Margie REVIEW:
March 20, 2017My totally separated - did not make a cream why?????
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CDKitchen Staff Reply:
If the melted butter wasn't cool enough that would most likely be the culprit.
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Happy Fan REVIEW:
March 6, 2017Thank you for this recipe - it was a lifesaver this weekend. Had no heavy cream for a casserole recipe and no way to get to a store. The substitute worked like a charm.
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caramel January 4, 2017
would this work for making caramels, since the recipe calls for butter and cream? thank you
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CDKitchen Staff Reply:
We haven't tested it for that use before. If you try it, please report back and let us know how it worked! In theory, it should work.
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agway3 October 18, 2016
i was wondering if this recipe would work for making chocolate
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CDKitchen Staff Reply:
"making" chocolate? You'll have to provide more information on what you are making.
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Guest Foodie August 28, 2016
How about using it to make chocolate pudding. Will it work? If I need 120ml of heavy cream can you tell me to calculate it
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CDKitchen Staff Reply:
Unfortunately, without seeing the recipe it's difficult to tell you if this substitute would work or not.
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eroberts REVIEW:
July 14, 2016Worked perfectly! Not that I'm surprised since every recipe I've tried from this site has been a winner.
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merrymarlo REVIEW:
July 7, 2016I've used this recipe more times than I can count. Always comes in handy.
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KNOWITALL REVIEW:
June 5, 2016This recipe saved my dinner!! Found out my heavy cream had gone bad - used this substitute - bam! Dinner saved! THANK YOU! BTW, it looks like some sites have stolen this recipe so you might want to do something about that. I know this is the original place this recipe came from because I've seen it here for years but never needed it until now.
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lamb1965 March 12, 2016
Can I use this substitute to make butter?
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CDKitchen Staff Reply:
No, you need real cream for that.
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Patti143143 REVIEW:
November 23, 2015This worked perfectly for a vodka sauce calling for heavy cream! Thank you!!
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Guest Foodie REVIEW:
October 16, 2015I used it in a maple oatmeal scone recipe, one that did NOT call for whipping the cream. It worked, (and was less calories), as well, if not better, then the heavy cream. I am no where near a 24 hour store, & this saved my recipe @ 11pm. Thank you
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AG REVIEW:
August 18, 2015Worked like a charm for my pasta recipe. Thank you for the tip about letting the butter cool completely as that made the diff from the first time I tried it (failed then and it separated, didn't separate this time)
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PinkElephant REVIEW:
June 1, 2015I can confirm that this did *not* work in my macaroni and cheese. Everything was covered in a gross oily buttery film. Was able to skim much of it off and still feed the kids their dinner. Oh well, live and let learn!
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CDKitchen Staff Reply:
Sounds like the cream separated. Make sure the butter is cool before mixing it with the milk to help prevent that.
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leigh March 2, 2015
I needed heavy cream for a new recipe. Went to the store tonight and a quart of it was close to $6.00. CRAZY. I'll be trying this instead, much less expensive.
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anarasa January 15, 2015
Please help! I have a question. I want to make apple Clafoutis- it requires heavy cream. It's should come out like a custard. Can I use this recipe instead of heavy cream? I don't know if the cream needs to "fluff up" and reading the comments Fluffy doesn't work when you substitute this in a recipe.
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CDKitchen Staff Reply:
If the cream needs to be whipped to form peaks (like you would for a whipped topping) then no, this won't work. But if it's used in a sauce or batter it *should* be an acceptable substitute. It's hard to say 100% without seeing or trying the recipe, however.
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Steffie REVIEW:
December 27, 2014This worked perfectly. I used it in a creamy pasta recipe. To those that are wondering about separation of the milk and butter, I can only guess this would be due to the fact that you used the butter when it was still warm from melting. You need to let it cool completely before adding the milk. Thank you for this recipe.
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EmmieBoerne REVIEW:
December 11, 2014Very useful recipe! Worked perfectly in the creamed spinach I made last night.
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smlpistn REVIEW:
October 6, 2014Hi 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.
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T. K. REVIEW:
September 24, 2014I can confirm that this recipe works!
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jojo78 REVIEW:
August 28, 2014Worked like a charm! I needed cream for a sauce and forgot to buy any. This was a lifesaver! Thank you!!
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Pandagaw August 26, 2014
Should specify that it dose not work for whipping, wasted quite a bit of ingredients trying this
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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.
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lilac July 25, 2014
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.
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Lexi lulu July 16, 2014
This didn't work for me???needed peaks ,& nothing.......any ideas. Ps even tried teaspoon of flour ?
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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.
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kk REVIEW:
June 1, 2014thank u
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Guest Foodie REVIEW:
March 30, 2014i don`t know why the butter raise seperately on the top of milk. It was not blended.Pls help me !
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sunshineflavor REVIEW:
March 30, 2014THANK you! This recipe was exactly what I needed when I realized I was out of heavy cream
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fulltummy REVIEW:
December 12, 2013Was perfect in my cream sauce for pasta!
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lovefromthekitchen REVIEW:
November 9, 2013This recipe is a lifesaver! Thank you!
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Guest Foodie REVIEW:
October 8, 2013This came in so handy! Worked great!
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Desperate Housewife REVIEW:
September 14, 2013This recipe saved the day! Worked like a charm when I realized that my heavy cream had expired (3 weeks ago -oops!)
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corny cook REVIEW:
July 29, 2013Recipe 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.
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M-M REVIEW:
July 10, 2013So 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!
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Mary REVIEW:
June 8, 2013Just used this in a pinch for some white sauce and it worked perfectly
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K May 1, 2013
Did not work for my cookie frosting. Didn't get the creamy texture.
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Khd November 1, 2012
Can I use this substitute with chocolate mousse?
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Tc August 2, 2012
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?!
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MA July 3, 2012
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."
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Guest REVIEW:
May 8, 2012If you need to thicken up the cream due to using lowfat milk, just add about 1 Tablespoon of flour! Used for scalloped potato recipe.
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Guest Foodie REVIEW:
April 11, 2012This substitution worked well for potato soup and saved the dayThanks
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dessertChef Venezuela March 19, 2012
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
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Chef Phil REVIEW:
October 13, 2011Some 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.
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Guest Foodie REVIEW:
September 25, 2011It 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
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MJ REVIEW:
December 16, 2010This 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.
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Guest Foodie REVIEW:
November 25, 2010Worked great for my mac and cheese recipe. Saved me a trip to the store on Thanksgiving.
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priyanka October 5, 2010
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.
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Sarah REVIEW:
January 11, 2010As 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!
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Peggy REVIEW:
December 9, 2009This 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!
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Virginia REVIEW:
November 26, 2009I 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.
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chef REVIEW:
October 4, 2009First 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)
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Guest Foodie June 13, 2009
This substitution DID NOT work AT ALL for me!
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CDKitchen Staff Reply:
Why? What didn't work?
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FrankMac48 REVIEW:
April 1, 2009This really worked well when making an Alfredo sauce. I used 2% milk and real butter.
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Jenny February 15, 2008
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!
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in need of heavy cream REVIEW:
February 9, 2008This substitution works great in Cheesecake. Especially since I can't seem to find heavy cream in my local grocery stores! :)
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lphillips9 REVIEW:
January 14, 2008This 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...
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ice cream December 14, 2007
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.
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CDKitchen Staff Reply:
Please note the reviewer is rating this based on its use in ice cream, NOT its use in general.
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