01
Heavy Whipping Cream
10.0best for pie crust1 cup : 1 cup
Essentially the same product
10.0
heavy cream substitute
in pie crust.
Heavy Cream in pie crust adds tenderness and richness. The sub should keep the dough workable.
top substitutes
02
Light Whipping Cream
10.0best for pie crust1 cup : 1 cup
Higher fat, works in all recipes
10.0
03
Butter
8.0best for pie crust1/3 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
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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
Greek Yogurt
6.01:1
Thick and tangy; thin with milk for pourable consistency, adds protein, won't whip
6.0
12
Eggnog
6.02 cup : 1 cup
Mix with milk, vanilla, nutmeg, sugar
6.0
13
Ricotta
6.01 cup : 1 cup
Blend smooth with 2 tbsp milk for cream-like texture
6.0