01
Butter
10.01 1/2 cup : 1 cup
Use melted butter 1:1 for sauces; adds richness but won't whip, lower water content than cream
10.0
cream substitutes
7 substitutes · avg score 8.6 · Dairy cream — the milkfat-rich layer separated from milk, used to add richness, body, and a smooth mouthfeel to sauces, soups, desserts, and baked goods. Whips to a stable foam at higher fat levels.
quick swaps (averaged across uses)
02
Half and Half
10.01/2 cup : 1 cup
Half cream, half milk; thinner and less rich, won't whip but works in sauces and soups
10.0
03
Whole Milk
10.01/2 cup : 1 cup
Thinner than cream; won't whip or make thick sauces, add butter for richness in cooking
10.0
04
Milk
7.57/8 cup : 1 cup
Much thinner; add 1 tbsp melted butter per cup milk to boost richness, won't whip
7.5
05
Evaporated Milk
7.51 cup : 1 cup
Thinner than cream; use undiluted for closest richness, works in soups and baked goods
7.5
06
Coconut Cream
7.51 cup : 1 cup
Full-fat canned; slight coconut flavor, chill and whip the thick part for dairy-free cream
7.5