Can I use sour cream instead of heavy cream?

In small amounts, stirred in off the heat, yes. Sour cream can curdle if it is boiled, so add it at the very end of cooking, not at the start.

What is the easiest substitute if I have nothing else?

Milk mixed with melted butter is usually the easiest fix, since most kitchens already have both on hand.

Does the substitute change depending on what I am cooking?

Somewhat. For sauces and soups, milk and butter or evaporated milk both work well. For whipping into whipped cream, none of these substitutes will work the same way, since that requires the higher fat content only heavy cream provides.

What Can I Use Instead of Heavy Cream

Running low on heavy cream is a common kitchen problem, and there are several easy substitutes depending on what you already have. This page covers general substitutes for cooking and sauces. If you are specifically working on Alfredo sauce, our substitute for heavy cream in Alfredo sauce page has exact ratios built for that recipe.

Milk and Butter

The most common substitute, and one most kitchens can make without a grocery run. Combine 3/4 cup of whole milk with 2 tablespoons of melted butter for every cup of heavy cream needed. This works in most sauces, soups, and baked dishes.

Half and Half

A simple 1:1 substitute. It has less fat than heavy cream, so sauces may turn out slightly thinner, but it works well in most savory cooking applications.

Evaporated Milk

A shelf stable pantry option that substitutes 1:1 for heavy cream in most recipes. Its thicker consistency, from having some water removed during processing, makes it a solid stand-in for cooking and baking alike.

Greek Yogurt or Sour Cream

Both work well for adding richness to a finished dish, but neither should be boiled directly, they can curdle under high heat. Stir either one in off the heat, toward the end of cooking, for the best result.

Plant Based Options

For a dairy free substitute, full fat coconut milk or a blended cashew cream both work in savory cooking. Coconut milk carries a mild coconut flavor, while cashew cream stays fairly neutral. Our dairy free Alfredo sauce recipe uses coconut milk as its base.

One Thing These Substitutes Will Not Do

None of the substitutes above will whip into whipped cream the way heavy cream does. That requires a fat content these alternatives do not have. They work well in sauces, soups, and baking, but not for whipping.

Substitutes for Baking

If your recipe calls for heavy cream in a baked good rather than a savory sauce, the same milk and butter combination usually works, though evaporated milk is often the better choice for baking specifically, since its consistency holds up well in batters and custards. Cashew cream and coconut milk both work in baking too, though they will add their own flavor to the finished dish.

Using This for Alfredo Sauce Specifically

If you came here looking to make Alfredo sauce without heavy cream, our Alfredo sauce without heavy cream recipe is built specifically around a milk based substitute, with exact measurements and a roux for thickening.