heavy cream substitute
in soup.

A swirl of Heavy Cream in soup adds velvety body and rounds out sharp flavors. The replacement should blend in without separating under heat.

top substitutes

01

Heavy Whipping Cream

10.0best for soup
1 cup : 1 cup

Essentially the same product

02

Light Whipping Cream

10.0best for soup
1 cup : 1 cup

Higher fat, works in all recipes

03

Butter

8.0best for soup
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

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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

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