heavy cream substitute
in biscuits.

Heavy Cream in biscuits adds richness and helps create a tender crumb. The sub should have enough fat to keep the texture right.

top substitutes

01

Heavy Whipping Cream

10.0best for biscuits
1 cup : 1 cup

Essentially the same product

02

Light Whipping Cream

10.0best for biscuits
1 cup : 1 cup

Higher fat, works in all recipes

03

Butter

8.0best for biscuits
1/3 cup : 1 cup

Melt 1 tbsp butter per cup of milk needed; won't whip but adds richness to sauces and baked goods

show 10 more substitutes
04

Cream Cheese

8.0
1/2 cup : 1 cup

Use half cup thinned with milk; rich in sauces

05

Half and Half

8.0
1 cup : 3/4 cup

Lighter and thinner; won't whip, works in soups, coffee, and cream sauces with less richness

06

Coconut Cream

7.5
1 cup : 1 cup

Full-fat coconut cream is dairy-free and whips when chilled; slight coconut flavor, best in curries and desserts

07

Cream Substitute

6.7
1 cup : 1 cup

Real cream, richer result

08

Milk

6.0
3/4 cup : 2 1/2 cup

Much thinner; add 2 tbsp melted butter per cup milk to boost richness in sauces and soups

09

Buttermilk

6.0
2/3 cup : 1 cup

Thin and tangy; works in pancake batter and marinades but won't whip or thicken sauces

10

Evaporated Milk

6.0
1 cup : 1 cup

Use undiluted from can; similar body and richness, slightly caramelized flavor, won't whip stiff

11

Greek Yogurt

6.0
1:1

Thick and tangy; thin with milk for pourable consistency, adds protein, won't whip

12

Eggnog

6.0
2 cup : 1 cup

Mix with milk, vanilla, nutmeg, sugar

13

Ricotta

6.0
1 cup : 1 cup

Blend smooth with 2 tbsp milk for cream-like texture

other things you can make with heavy cream

things people ask