Heavy Cream to Milk Substitute Calculator
Convert heavy cream to milk with butter for recipes that need the fat content.
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Heavy cream has 36% milk fat, which gives it richness and the ability to whip. When you do not have heavy cream, the most common substitute is 3/4 cup whole milk plus 1/4 cup melted butter per cup of cream. This matches the fat content for cooking and baking, though it will not whip into peaks.
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Frequently asked questions
Mix 3/4 cup whole milk with 1/4 cup melted butter to replace 1 cup heavy cream. The butter adds back the fat that whole milk lacks. This works for soups, sauces and baking.
Yes, half-and-half (12% fat) can replace heavy cream in most cooking. Add 1-2 tablespoons of butter per cup for closer fat content. It will not whip into peaks.
Full-fat coconut cream is the best dairy-free substitute. Refrigerate the can, scoop out the thick cream and use 1:1. It can even be whipped when very cold.
Yes, use half-and-half plus a tablespoon of butter, or whole milk plus flour to thicken. The sauce will be slightly lighter but still creamy.
Whipping requires at least 30% fat in a stable emulsion. Mixing milk and butter creates a broken emulsion that cannot trap air. Only real heavy cream or cold coconut cream will whip.