Substitute for Whipping Cream: 5 Alternatives That Work
The best substitute for whipping cream is Heavy Cream at a 1 cup heavy cream per 1 cup whipping cream ratio. It works best for whipping, desserts, sauces. There are 4 other alternatives below, each with exact ratios and usage notes.
Best Substitute
Heavy Cream
1 cup heavy cream per 1 cup whipping cream
Slightly higher fat content (36-40%) means it whips to stiffer peaks and holds longer. The closest and easiest swap.
What are the other substitutes for whipping cream?
Coconut Cream
1 cup chilled coconut cream per 1 cup whipping cream
Refrigerate canned coconut milk overnight, scoop the solid cream. Whips to soft peaks when very cold.
Evaporated Milk (chilled)
1 cup ice-cold evaporated milk per 1 cup whipping cream
Freeze evaporated milk for 30 minutes until ice crystals form, then whip. Peaks are softer and less stable than cream.
Milk + Butter
3/4 cup milk + 1/3 cup melted butter
Whisk together for a liquid cream substitute. Cannot be whipped but works for sauces and baking.
Cashew Cream
1 cup per 1 cup whipping cream
Soak 1 cup raw cashews for 4 hours, blend with 1/2 cup water until silky. Chill before use. Won't whip to peaks.
What should you know before substituting whipping cream?
Whipping cream has slightly less fat than heavy cream, so it produces lighter, softer peaks. For stable whipped cream that holds for hours, heavy cream is actually better. Always whip cream when very cold, using a chilled bowl and beaters for best results.
How do you substitute whipping cream in a recipe?
A dairy product with 30-36% milk fat, slightly lighter than heavy cream. It whips to soft peaks and is used in desserts, toppings, mousses, and light sauces.
The best substitute for whipping cream depends on what role it plays in your recipe. Our top recommendation is Heavy Cream (1 cup heavy cream per 1 cup whipping cream), which works well for whipping, desserts, sauces.
If you need a different option, Coconut Cream (1 cup chilled coconut cream per 1 cup whipping cream) is another reliable choice. Refrigerate canned coconut milk overnight, scoop the solid cream. Whips to soft peaks when very cold.
When substituting whipping cream, consider the flavor profile, texture, and cooking method of your recipe. For vegan alternatives, look for the options marked with the vegan badge above.
Substitution ratios verified against USDA FoodData Central and FoodSafety.gov. See our testing methodology for details.
Frequently Asked Questions
What is the difference between heavy cream and whipping cream?
Heavy cream has 36-40% fat while whipping cream has 30-36% fat. Heavy cream whips to stiffer, more stable peaks. They are interchangeable in most recipes, with heavy cream giving slightly richer results.
Can I use milk instead of whipping cream?
Not for whipping, as milk does not have enough fat to hold air. For cooking and sauces, whisk 3/4 cup milk with 1/3 cup melted butter as a liquid substitute that matches the fat content.
How do I make vegan whipped cream?
Refrigerate a can of full-fat coconut milk overnight. Scoop out the solid cream, add 1-2 tablespoons powdered sugar, and whip with chilled beaters until soft peaks form. Keep refrigerated.