01
Heavy Whipping Cream
10.01 cup : 1 cup
Essentially the same product
10.0
gluten-free heavy cream
substitute.
13 gluten-free substitutes for heavy cream — top pick Heavy Whipping Cream at 100% function match.
all substitutes on this page are gluten-free
top substitutes
02
Light Whipping Cream
10.01 cup : 1 cup
Higher fat, works in all recipes
10.0
03
Butter
8.01/3 cup : 1 cup
Melt 1 tbsp butter per cup of milk needed; won't whip but adds richness to sauces and baked goods
8.0
show 10 more substitutes
04
Cream Cheese
8.01/2 cup : 1 cup
Use half cup thinned with milk; rich in sauces
8.0
05
Half and Half
8.01 cup : 3/4 cup
Lighter and thinner; won't whip, works in soups, coffee, and cream sauces with less richness
8.0
06
Coconut Cream
7.51 cup : 1 cup
Full-fat coconut cream is dairy-free and whips when chilled; slight coconut flavor, best in curries and desserts
7.5
07
Cream Substitute
6.71 cup : 1 cup
Real cream, richer result
6.7
08
Milk
6.03/4 cup : 2 1/2 cup
Much thinner; add 2 tbsp melted butter per cup milk to boost richness in sauces and soups
6.0
09
Buttermilk
6.02/3 cup : 1 cup
Thin and tangy; works in pancake batter and marinades but won't whip or thicken sauces
6.0
10
Evaporated Milk
6.01 cup : 1 cup
Use undiluted from can; similar body and richness, slightly caramelized flavor, won't whip stiff
6.0
11
Eggnog
6.02 cup : 1 cup
Mix with milk, vanilla, nutmeg, sugar
6.0
12
Ricotta
6.01 cup : 1 cup
Blend smooth with 2 tbsp milk for cream-like texture
6.0
13
Greek Yogurt
6.01:1
Thick and tangy; thin with milk for pourable consistency, adds protein, won't whip
6.0
pitfalls to avoid
watch out
Butter: Won't whip into stiff peaks for desserts
watch out
Butter: Melt 1 tbsp butter into 1 cup milk to approximate
watch out
Cream Cheese: Very thick — must thin with milk for pourable use
watch out
Half and Half: Won't whip to stiff peaks
watch out
Half and Half: Noticeably thinner body in sauces
watch out
Coconut Cream: Coconut flavor noticeable in non-tropical dishes
watch out
Milk: Won't whip or hold air for mousse or ganache
watch out
Milk: Add 2 tbsp melted butter per cup for richness
watch out
Buttermilk: Won't whip or thicken sauces
watch out
Buttermilk: Much thinner and more watery
watch out
Evaporated Milk: Won't whip to stiff peaks
watch out
Evaporated Milk: Slight caramelized taste from processing
watch out
Eggnog: Nutmeg-sugar-egg base; only for sweet applications
watch out
Ricotta: Grainy even when blended; noticeable in smooth sauces
watch out
Greek Yogurt: Won't whip; curdles if overheated
watch out
Greek Yogurt: Tangy dairy flavor changes cream sauces