Pick a heavy cream substitute that fits the dish

Match the substitute to the job

Cream adds fat and body to soup, softens a sauce's texture and enriches baking. When whipped, it also holds air. A mixture that thickens pasta sauce may stay completely liquid under a whisk. US heavy cream contains at least 36% fat; dairy cream generally needs about 30% or more to whip.

Half-and-half is another option for cooking: add 2 tablespoons (about 28 g) melted butter per cup (240 ml) of half-and-half. This makes extra mixture, so measure what the recipe needs after combining. It won't become whipping cream.

Use milk and butter in a sauce or batter

Melt the unsalted butter gently and let it cool a little before whisking it into the milk. For a hot soup or sauce, you can stir the milk and butter into the dish. In baking, follow the recipe's method for adding the wet ingredients.

This mixture is useful when the cream supplies richness. It won't behave the same way in a recipe that tells you to whip the cream before folding it into a filling. Keep that distinction in mind even if the ingredient list only says 'heavy cream.'

Evaporated milk and sweetened condensed milk are different products. Choose evaporated milk for a savory sauce; condensed milk adds a lot of sweetness.

Thicken soup without adding much fat

Milk with cornstarch gives a sauce body without the richness of cream. Mix the cornstarch with a little of the cold milk first, then stir it into the remaining milk and simmer until thick. Dry starch dropped straight into a hot pan tends to clump.

Use this when thickness is your priority. The sauce will still taste lighter than one made with heavy cream. If you have no cornstarch either, check the cornstarch substitute ratios before reaching for flour.

Greek yogurt and cream cheese give a different result: thicker and tangier. Thin with milk, then stir in off the heat or at a low simmer. Boiling can make the sauce split.

Dairy-free cooking and whipped toppings

For a dairy-free heavy cream substitute in cooking, try cashew cream made from blended soaked cashews, or an oat or soy cooking cream. Check the package for sweetness and intended use. The right choice for a mushroom sauce may taste out of place in a dessert.

For a whipped topping, chill full-fat coconut cream overnight and use only the solid part. Leave the thin liquid behind when you scoop it out. Coconut flavor will come through, so choose it for a dessert where that tastes good.

Cream labels in other countries

You may already have a close equivalent under another name. Check the fat percentage and whether the carton says it is suitable for whipping. European labels often make the percentage easier to spot than an American recipe's ingredient name.

Cooking creams such as Kochsahne, panna da cucina and nata para cocinar have less fat and don't whip. Brazilian creme de leite de caixinha is usually about 17-20% fat and is for cooking. The heavy cream vs whipping cream guide explains more label differences.

When to keep the cream

Use whipping cream or heavy cream when a recipe depends on whipped dairy cream for its structure or flavor. Milk with butter, evaporated milk and thickened milk won't hold those peaks. Coconut cream can make a topping, but its flavor and texture change the dessert.