The 9 Best Substitutes for Whipped Cream

Liquid cream is an incredibly useful and versatile ingredient that is used in both savory and sweet recipes. It helps add creaminess, moisture, some nutritional value, a nice golden color, and can even add air to recipes (when whipped).

So what are the best substitutes for whipped cream? If you need a substitute for whipped cream, we recommend that you use light cream or coconut cream. If you simply need an ingredient to substitute for moisture and creaminess, you can look into substitutes such as crème fraiche, cream cheese, whole milk and butter, mascarpone or silken tofu, and soy milk.

In today’s information-packed article, we’ll look at the many substitutes you can use for heavy cream. But, what is even more important, we will talk about when and how exactly to use each of them.

This will allow you to choose the best substitute without having to experiment first.

What is whipped cream?

Whipped cream is a thick cream liquid that is whipped with a hand or electric mixer until a light and fluffy product is obtained.

This final form can hold its shape and is often used as a way of incorporating air into products, or as a garnish for many dishes and beverages.

Whipped cream is made with whipping cream, also known as heavy cream or double cream. This cream has an extremely high butterfat content (approximately 30-36%).

This is what makes it different from regular cream, since more fat particles will help create a fluffy and airy product.

Basically, when whipping heavy cream, the fat molecules create a very stable network in which the air molecules are trapped.

That is why sometimes you will see that when you beat normal cream, it deflates very quickly and “loses” water.

Functions of cream in cooking and confectionery

Cream has many functions in cooking and confectionery. This list of features will help you determine exactly which substitute will work best and which will not work at all. Go for it!

skills to beat

First of all, heavy cream is the perfect ingredient to help incorporate air into a recipe.

This isn’t something that a lot of ingredients – actually very few – can do, which is why heavy cream is so favorable (especially in place of egg whites).

Whipped cream is light and fluffy and adds that lightness to the recipe it is incorporated into. It is often used in desserts such as frostings, pie crusts, cream-based puddings, and even as is, as a creamy topping.

Adds creaminess to the texture

Fortunately, whipping cream (heavy cream) has more functions than whipping and adding air.

Another fantastic function it has is to add creaminess and richness to the texture of your recipe. This is thanks to the high fat content it has.

add lactose

Now, normally the word “lactose” doesn’t have many good connotations. However, for those who are not lactose intolerant, heavy cream is a fantastic ingredient that will add lactose to the recipe.

Lactose contains sugars and proteins. These sugars and proteins are essential for browning to occur.

Increases moisture content

Whipping cream, being a liquid, adds moisture to your recipes. The reason it is favored over something like water is because of the flavor it adds and its enriching abilities.

add flavor

Cream, despite having a fairly neutral taste, adds sweetness to dishes.

Especially when making baked (or heated) dishes, the sugars inside the cream caramelize, which browns the product, but also adds a more caramel-like flavor to the recipe.

You can also use cream or whipped cream as a base ingredient to add extracts or other flavorings (such as juices, essences, spices, etc.).

How to choose a substitute

When deciding which substitute will work best, first look at how the whipped cream is used in your recipe.

If whipped, it is used to help incorporate air into the dish. Therefore, you will need a substitute that can do the same.

If the cream is added as is, it is most likely simply used to add moisture and creaminess to the dish. In the case of baked goods, it will also contribute to the browning effect of the product.

This is where you have some leeway to play with when choosing substitutes.

But as we always say, experiment as much as you like, but always take notes so you can see exactly what happened when you made certain substitutions for particular recipes.

The other lactose products are arguably your best bet when whipping cream is added to a recipe as is. They are the most similar to each other.

How to substitute liquid cream

Fortunately, heavy cream substitutes have characteristics that are quite similar to those of heavy cream itself. You will find that most of the time you can substitute the ingredients in equal parts.

If you use whipped cream, again, just make sure the whipped cream substitute is the same volume. 

If you are using a very thick substitute, such as sour cream or cream cheese, you may need to thin it out a bit first. But this is very easy.

If you use an ingredient much finer than heavy cream (such as milk), you may need to use a little less in some recipes.

The 9 Best Substitutes for Whipping Cream

Now that we know what to look for in a substitute, let’s take a look at some of the best ingredients you can use to substitute for whipped cream!

1. Plain cream

Regular cream, also known as light cream, is the closest substitute for heavy cream. The biggest difference between these two creams is their fat content.

Light cream has a fat content of about 20%, while heavy cream contains 30-36%.

The high fat content is what gives heavy cream its whipping ability. Light cream will whip, but not as well (but it will still work in a pinch).

The best place to use light cream is without churning in recipes such as batters, sauces, or to soften purées (such as purée). It can also be used simply to add creaminess to dishes such as stews and curries.

You can use light cream as a substitute in equal proportions, without the need to make any adjustments. A great tip for whipping light cream is to chill the cream before using it (it whips much better).

Then, once assembled, use it immediately or chill it again. Do not let it rest because it deflates.

2. Milk and butter

Ok, for this substitute you can also use plain milk, but by simply adding a bit of butter, you will have a much more similar substitute.

You can use the milk as is to help thin purees, in cake batters, and perhaps in some sauces. For sauces, you can cook and reduce the moisture content of the sauce to mimic the consistency that heavy cream would have provided.

To make this mixture, you can combine ¼ cup of cooled, melted unsalted butter with ¾ cup of whole milk. This makes about 1 cup of heavy cream.

Always use whole milk. It has a higher fat content compared to other types of milk. You can use this substitute in equal parts.

However, this mixture will not be whipped. So you may want to look into other substitutes (such as light cream) for this.

3. Yogurt

Yogurt is a lactose-containing product that is made from whole milk that has been fermented with healthy (and safe) bacteria. The sugars within the milk are converted to lactic acid by bacteria, giving plain yogurt its unique tangy flavor profile.

As a substitute for heavy cream, always use double thick plain (or Greek) yogurt. You can also use double cream yogurt.

These yogurt products have a naturally thick consistency and work better for adding creaminess than whole milk.

You can also thin it out with a bit of whole milk if you want a texture more like regular heavy cream.

You can use double thick plain yogurt (as is or diluted) in a one to one ratio. Especially in sauces and savory dishes, we recommend using the yogurt as is.

4. Heavy coconut cream

Heavy nata de coco is a great substitute that can be whipped. And what makes it even better than heavy cream is that it is completely vegan and naturally lactose free.

However, heavy coconut cream does not have to be whipped until stiff, but it does have to be whipped to a light or medium stiff peak, which can be used in many recipes. Do not use light varieties of nata de coco, as they do not whip at all.

You can use light or reduced-fat nata de coco and even coconut milk if you use it as is. It will help add the creaminess that heavy cream has, it will help with the browning effect, and it will add richness and moisture to your recipes.

You can try to hide it with extracts or by using it in very spicy dishes like curries.

5. Crème Fraiche

Crème Fraiche is also called “cultured cream” in some countries. This cream, as the name suggests, has an added culture (a bacterium).

This bacterium, as it happens with fermented yogurt, helps to add an acidity to the ingredient that is very favorable to help balance the sweetness of the dishes.

Crème Fraiche has a fat content of at least 40%, much higher than whipping cream. Unfortunately, it cannot be whipped and its consistency is much thicker than heavy cream.

To help adjust the consistency, you can whip the crème fraiche with a little regular milk, light cream, or even water (but don’t use water as it dilutes the flavor).

If you are using the crème fraiche as is, you will need to whip it to a smooth consistency. This shape will work best in melting recipes such as hot sauces, stews, soups, etc.

6. Cream cheese

Everyone likes cream cheese. And it’s usually easier to find than most other soft cheeses, not to mention cheaper for how common it is. Cream cheese is a soft, fresh cheese made from a combination of cream and milk.

The consistency of cream cheese is very thick, so, like crème fraiche, it is best used as it is in melted recipes.

If not, you can shake it to help break up any lumps before adding it. Cream Cheese is an excellent substitute for glazes and sauces, recipes where a thick, creamy consistency is desired.

7. Mascarpone

When we met mascarpone cheese, we were fascinated! It is an acid fixation Italian cream cheese. This basically means that it is made using an acid to curdle the milk.

The whey is then removed to produce a soft, thick cheese. The cheese rennets are then blended to create a smooth product that is easily spreadable.

Mascarpone cheese has a slightly sweet and sour taste, sweeter than cream cheese and crème fraiche, but close enough.

And to use it, you can also lightly aerate it by beating it with an electric mixer. This also won’t create a very airy or whipped mixture (like whipped cream), but it will add a certain lightness to your product.

You can also dilute the mascarpone if you want with a little light cream or whole milk.

8. Evaporated milk

Evaporated milk is also called “unsweetened condensed milk.” It is a type of canned cow’s milk product that is highly concentrated.

Approximately 60% of the water has been removed through evaporation. This product contains variable amounts of fat, typically at least 7.9%.

Although this is very low compared to heavy cream, try to choose a product with the highest amount of fat that mimics that of heavy cream.

The reason why evaporated milk works as a substitute for heavy cream is because of its nutritional value and the effects it will have on the browning process and texture of the recipe. It enriches, adds moisture, nutritional value and a creamy texture.

You can substitute evaporated milk for heavy cream in equal proportions because evaporated milk has a very similar consistency to heavy cream. Please note that it will not be whipped.

You can also use condensed milk, a very sweet version, but you will have to adjust the recipe a lot, which is not worth it in our opinion.

9. Silken Tofu Mixed With Soy Milk

Silken tofu is made with soy milk, a plant-based dairy alternative. It is made from condensed soy milk that has been pressed into solid white blocks.

This naturally means that the consistency of the substitute is completely different from that of heavy cream.

However, silken tofu is an incredibly rich and creamy substitute that is also vegan, making it a great option for savory recipes.

To use this substitution, you’ll need to mix the silken tofu with a bit of soy milk. The added soy milk just helps adjust the thick consistency of the mixture to something more like heavy cream.

This is a very tasty substitution that we highly recommend trying.