Heavy Cream Recipe - Oh So Foodie (2024)

FAQs

How to make heavy cream DIY? ›

If you find yourself without heavy cream but need to substitute it in a recipe that calls for 1 cup of heavy cream, you can use 3/4 cup of milk and 1/4 cup of melted butter instead. However, it's important to note that this substitute won't whip into soft or stiff peaks regardless of how long you continue to whip it.

Heavy cream is a common ingredient in sweet and savory recipes. With 36 to 40 percent milkfat, it has a higher fat content than light cream, whipping cream, half-and-half, whole milk, and evaporated milk.

Milk and butter

It's an easy substitute that'll work for most recipes. The butter adds extra fat to the milk, making its fat percentage similar to that of heavy cream. Combine 1/4 cup (57 grams) of melted butter with 3/4 cup (178 mL) of milk and mix thoroughly to make 1 cup (237 ml) of heavy cream.

Melt 1/4 cup unsalted butter (that's 4 tablespoons or half a stick) and let it cool to room temperature. Then, whisk it together with 3/4 cup whole milk. This mixture is equivalent to 1 cup of heavy cream and can be used in almost any recipe that calls for heavy cream.

Place the heavy cream, powdered sugar, and vanilla in a mixing bowl (you can use a stand mixer with a whisk attachment or use a hand mixer). Beat at medium until frothy and beginning to thicken, then increase to medium-high speed and beat until you start to see trails left by the beaters. Stop and scrape the bowl.

The difference comes down to fat content. Heavy cream has slightly more fat (at least 36 percent) compared with whipping cream (at least 30 percent). Both whip well (and taste delicious), but heavy cream will hold its shape longer, while whipping cream produces a lighter, softer texture.

If you have butter and milk (whole milk or even half-and-half work best), you can make your own heavy cream substitute. To make 1 cup of heavy cream, melt 1/4 cup of butter and slowly whisk in 3/4 cup milk. This works for most baking or cooking recipes that require heavy cream, but it will not whisk into stiff peaks.

According to the labeling standards of the Food and Drug Administration, heavy cream is a cream with no less than 36% milk fat. It may also be called heavy whipping cream (1). In contrast, whipping cream has a slightly lower milk fat content, 30–36%. It may also be called light whipping cream (2).

Evaporated milk and cream are often used interchangeably, especially in older recipes; however, cream has a much higher fat content than evaporated milk. Evaporated milk has no less than 6.5% milkfat, where whipping cream has no less than 30-36% milk fat, depending on whether you use light or heavy whipping cream.

Can I use sour cream in place of heavy cream? ›

Sour cream is an easy replacement for heavy cream. It can be easily stirred into a dish and offers another flavor profile to soups, stews and sauces. Plus, using it as a heavy cream substitute is a great way to use up that lingering tub in the fridge.

Unfortunately, you can't directly turn 2% milk into heavy whipping cream. Heavy cream has a much higher fat content (usually around 36-40%) compared to the approximately 2% fat content in 2% milk. You'd need to find heavy cream or a higher-fat content substitute for whipping purposes.

Making heavy cream at home is relatively simple, and you can do it with just two common ingredients: whole milk and unsalted butter. Heavy cream is a dairy product with a high fat content, typically around 36-40%.

Half-and-half + butter

By adding melted butter, which is around 80% fat, to the liquid, you can increase that fat content. For this substitution, you'll want to combine ¾ cup of half-and-half with ¼ cup melted unsalted butter—this will replace 1 cup of heavy cream.

Add butter to bowl and heat until butter is mostly melted. Remove bowl from heat, and continue to whisk until butter is smooth and just melted. Step 2Slowly stream milk into butter while whisking. Continue whisking until mixture is smooth, 2 to 3 minutes.

HEAVY CREAM, CONTAINS LESS THAN 1% OF: CARRAGEENAN, MONO AND DIGLYCERIDES, POLYSORBATE 80. CONTAINS: MILK.