Can I Use Milk Instead of Heavy Cream? (2024)

Yes, you can use milk instead of heavy cream in some recipes. Combine 3/4 cup milk and 1/4 cup melted butter as a substitute in sauces, baked goods, pasta, and frosting. Milk won't whip like cream. It works in mashed potatoes or for thinning small amounts of frosting. Adjustments to fat and thickness are needed, but milk can still make delicious substitutions when you're out of heavy cream.

Key Takeaways

• Milk can work as a substitute for heavy cream in some cooking applications, but often requires flour, cornstarch, or butter to help thicken and enrich the dish.
• Whole milk or half-and-half make the best replacements. Do not use low-fat or skim milk as substitutes in recipes calling for heavy cream.
• Milk cannot whip like heavy cream, so it is not suitable for dessert applications where whipping is required, like whipped cream or mousses.

Understanding the Differences

The main difference between heavy cream and milk is the fat content. Heavy cream contains 36-40% milk fat, while whole milk contains around 3.25% milk fat. The higher fat content is what gives heavy cream a thicker, richer texture and flavor. The lower fat content of milk means it has a thinner, more watery texture.

Since milk is much lower in fat and calories than heavy cream, you typically can't substitute it cup-for-cup in recipes. Doing so would result in a big change in texture and flavor. However, there are some techniques you can use to modify milk so it works better as a stand-in.

Tips for Using Milk Instead of Heavy Cream

If you want to use milk instead of heavy cream, here are some tips:

• Combine milk with butter or oil. Mixing 3/4 cup milk with 1/4 cup melted butter or oil for every 1 cup of heavy cream called for can help enrich it with some of the fat that's missing. This mixture works well for cooking and baking, but it won’t whip like real heavy cream.
• Use whole milk or half-and-half, not low-fat or skim milk. The higher fat content of whole milk (3.25%) or half-and-half (10-12%) allows them to better mimic the properties of heavy cream. Low-fat (1-2%) or skim milk (less than 0.5% fat) are too low in fat and won’t have enough richness.
• Thicken milk with flour or cornstarch. Whisking flour or cornstarch into milk can help thicken it to more closely resemble the thickness of heavy cream once heated. Typically 1-3 tablespoons of flour or cornstarch per cup of milk works well.
• Stir frequently when cooking or baking. Since milk doesn't contain the same stabilizing fats as heavy cream, it can curdle or separate more easily when cooked. Stirring more frequently helps prevent this.
• Limit the amount used. In recipes that just call for a splash or small amount of heavy cream, milk can often work instead since it’s not being used as the main ingredient.

Best Uses for Milk Instead of Heavy Cream

• Mashed potatoes - Whole milk adds creaminess.
• Pasta sauces or soups - Thicken first with cornstarch or flour.
• Macaroni and cheese - Use extra cheese for richness.
• Cakes or cookies - Whole milk and butter combo works well.
• Coffee drinks - Frothed milk can mimic whipped cream.

Keep in mind that the dish may end up lighter in texture and flavor compared to if you used heavy cream. Taste as you cook and adjust seasonings as needed.

What About Whipped Cream?

One application where milk definitively does not work as heavy cream substitute is whipping cream. Due to milk’s lower fat content, it cannot be whipped into fluffy whipped cream.

For desserts where billowy whipped cream or cream whipped to soft peaks is required, like for topping pies, cakes or sundaes, or folding into mousses, heavy whipping cream or whipping cream must be used. Milk does not have the proper protein and fat matrix to allow air bubbles to be incorporated.

So if you’re out of heavy cream and need some whipped cream, milk won’t cut it. Make a quick run to the store or look for another garnish!

The Takeaway

While milk can work in place of heavy cream in certain cooking and baking applications, it lacks the high fat content to perfectly imitate heavy cream’s richness and texture. For best results, opt for whole milk or half-and-half and use thickening techniques. But steer clear of milk as a heavy cream substitute when you need to whip heavy cream or want billowy whipped topping. Considering the differences between the two before substituting milk for heavy cream in recipes can help ensure you’ll end up with great results.

Frequently Asked Questions (FAQ)

Can milk substitute for heavy cream?

Yes, in some cases. Mix 3⁄4 cup milk with 1⁄4 cup melted butter for every 1 cup heavy cream. Or use milk and cornstarch. But milk won’t whip like heavy cream.

Can I use milk instead of heavy cream in pasta?

Yes. Use whole milk and stir in a flour-butter mixture to thicken and enrich pasta dishes instead of heavy cream.

Is heavy cream or milk better?

Heavy cream provides more fat, richness, and thickness. Milk is lower in fat and calories. Use heavy cream when you specifically need those properties whipped cream, frosting. Milk works for some cooking/baking uses.

What’s a healthy alternative to heavy cream?

Low-fat milk, evaporated milk, Greek yogurt, or milk with cornstarch are lower in fat/calories than heavy cream. Cashew cream is a vegan alternative.

How to make heavy cream at home?

There’s no perfect substitute, but mix 3⁄4 cup milk and 1⁄4 cup butter for a usable alternative. Or whisk milk with cornstarch until thickened. For whipping, mix milk and coconut cream.

Can I use coconut milk instead of heavy cream?

Yes, canned coconut milk substitutes well for heavy cream in many recipes, but it will impart a coconut flavor. Shake the can well before using.