Substitutes for heavy cream in cooking include whole milk with butter, evaporated milk, milk with cornstarch, silken tofu with soy milk, coconut cream, chilled evaporated milk, cashew cream, and almond milk with olive oil, catering to various dietary preferences.
A mixture of milk and cornstarch can thicken baked goods. Use 2 tablespoons of cornstarch per 1 cup of milk to replace 1 cup of heavy cream. This won't whip but can provide structure to cakes and pastries.
Blended silken tofu with soy milk creates a vegan substitute with a similar consistency to heavy cream. Blend until smooth and use in a 1:1 ratio. This works well in vegan baking and adds protein. Expect a slightly different flavor profile.
Chilled coconut cream can be whipped into a dairy-free alternative to whipped cream. Use the solid part of a chilled can of full-fat coconut milk. It has a coconut flavor and may be sweeter. Popular brands include Thai Kitchen and Goya.
Chilled evaporated milk can be whipped to create a lower-fat version of whipped cream. Add sugar and vanilla to taste. It won't hold peaks as firmly as heavy cream but can be a suitable light topping for desserts.
Combining whole milk with butter can mimic the fat content of heavy cream. Use 7/8 cup of milk with 1/8 cup of melted butter to replace 1 cup of heavy cream. This mixture is best for cooking but will not whip like heavy cream. It's suitable for those who still consume dairy but want a lighter option.
Evaporated milk can be used as a heavy cream substitute in cooked dishes. Its reduced water content offers a similar consistency. Use it in a 1:1 ratio. It's not suitable for whipping but works well in soups and sauces. Popular brands include Carnation and Pet.
Soaked and blended cashews create a rich, dairy-free cream substitute. Soak cashews overnight and blend with water until smooth. Use in a 1:1 ratio. It's suitable for savory and sweet recipes but has a nuttier flavor.
Mixing almond milk with olive oil can create a dairy-free, heart-healthy substitute. Use 3/4 cup of almond milk with 1/4 cup of olive oil to replace 1 cup of heavy cream. This works in sauces and soups but won't whip.
| Recipe Category | Substitutes |
|---|---|
| Baking | Milk and Cornstarch, Silken Tofu and Soy Milk |
| Whipped Cream | Coconut Cream, Chilled Evaporated Milk |
| Sauces and Soups | Whole Milk and Butter, Evaporated Milk |
| Dairy-Free Recipes | Cashew Cream, Almond Milk and Olive Oil |
While heavy cream is a staple in many dishes, a variety of substitutes can offer similar textures and flavors, catering to different dietary needs. Whether you're looking for a lighter option, a dairy-free alternative, or a vegan solution, these substitutes can help you adapt your favorite recipes without compromising on taste or quality.
