You can substitute heavy cream with several common ingredients, depending on whether you need it for whipping, baking, or sauces. Below are the most practical swaps and how to use them.

Quick‑use dairy swaps

These work well in soups, sauces, and baking when you just need richness and thickness.

  • Whole milk + butter
    Mix ž cup whole milk with Ÿ cup melted butter (cooled slightly) to approximate 1 cup heavy cream.

Best for: creamy sauces, mashed potatoes, casseroles.

  • Half‑and‑half + butter
    Blend 1 cup half‑and‑half with 2 tablespoons melted butter for a lighter “cream‑like” liquid.

Best for: chowders, baked pasta, custards.

  • Evaporated milk
    Use 1 cup evaporated milk straight in place of 1 cup heavy cream; it’s thicker than regular milk but lower in fat.

Best for: creamy soups, pumpkin pie, some baked goods.

  • Greek yogurt + milk
    Whisk ½ cup Greek yogurt with ½ cup whole milk; this adds tang and protein but still thickens sauces.

Best for: savory sauces, stews, dips (avoid boiling hard so it doesn’t curdle).

Vegan / non‑dairy options

These keep things dairy‑free while still giving creaminess.

  • Coconut cream (from full‑fat coconut milk)
    Chill a can of full‑fat coconut milk overnight, then scoop out the thick cream layer; 1 cup cream ≈ 1 cup heavy cream.

Best for: curries, coffee creamer, whipped toppings, some desserts (adds mild coconut flavor).

  • Cashew cream
    Blend soaked raw cashews with water until smooth; typical ratio is about ½ cup soaked cashews + ¼–½ cup water for 1 cup “cream.”

Best for: creamy sauces, dairy‑free alfredo, soups.

  • Silken tofu + soy or plant milk
    Blend ½ block silken tofu with ¼–½ cup soy or oat milk until very smooth; this gives a neutral, protein‑rich base.

Best for: creamy dressings, blended soups, some baked dishes.

When you need to whip it

If the recipe calls for whipped heavy cream, only a few substitutes really work.

  • Chilled full‑fat coconut milk (whipped)
    Scoop the solid cream from a chilled can, whip with a little powdered sugar and vanilla until soft peaks form.

Best for: topping pies, hot cocoa, desserts.

  • Homemade “heavy cream” (milk + butter + oil)
    A blend of dry milk powder, water, and neutral oil can mimic ultra‑thick cream suitable for whipping in some recipes.

Best for: when you want a richer homemade base for sauces or whipping.

Simple comparison table

Substitute| Best for| Notes
---|---|---
Whole milk + butter| Sauces, mashed potatoes, casseroles| Closest in texture; slightly lighter. 13
Evaporated milk| Soups, pies, some baked goods| Lower fat, slightly cooked‑milk flavor. 35
Greek yogurt + milk| Savory sauces, stews, dips| Tangy; don’t boil hard. 36
Coconut cream| Curries, desserts, coffee, whipped| Mild coconut taste; great vegan option. 39
Cashew cream| Creamy sauces, soups| Nutty; must be blended smooth. 13
Silken tofu + plant milk| Dressings, blended dishes| Neutral and protein‑rich. 38

If you tell me what you’re making (soup, pasta, dessert, whipped topping, etc.), I can suggest the single best swap and exact measurements for your recipe.