Is heavy cream the same as heavy whipping cream for alfredo

The best homemade Alfredo sauce recipe made from scratch with only a handful of natural ingredients. It’s so easy, comes together in just minutes, and will knock your pasta socks off! Store-bought Alfredo doesn’t even compare.

If you love Alfredo like we do, you won’t want to miss our Chicken Alfredo or Shrimp Alfredo recipes!

Is there anything better than the combination of butter, cream, and cheese? Maybe a warm chocolate chip cookie. Maybe. This homemade Alfredo sauce recipe is rich, creamy, and completely luscious. It’s just begging for some warm pasta to coat.

What is Alfredo Sauce?

Alfredo Sauce is a rich, smooth and creamy white sauce perfect for serving with cooked pasta. Authentic Italian Alfredo sauce is typically made with Parmesan cheese, butter, some warm pasta cooking water, and salt. Over the years, it’s been adapted to include heavy cream – I think we can thank the Americans for that one. Lol.

Alfredo Sauce Recipe Ingredients

Most Alfredo sauces are made with only Parmesan cheese, butter, cream, and salt. But we took the liberty of adding in some garlic and extra seasonings to make it that much more delicious. This is the only recipe you will ever need! Here’s the breakdown:

• Parmesan cheese: For optimal results, use real Parmigiano-Reggiano right off the block. Avoid those shaker-style containers or tubs filled with pre-shredded cheese. They don’t melt properly, making your sauce grainy. And they simply don’t taste nearly as good as fresh.
• Butter: Either unsalted or salted work great. If using salted butter, I recommended omitting the additional salt until you’ve tasted the sauce and then add extra, if necessary.
• Heavy Cream: We use heavy whipping cream for the ultimate indulgence. This will give you the creamiest, richest results. Go big or go home, right? You certainly can use regular heavy cream, though, and it will still be wonderful! (See note below for lower-calorie options.)
• Garlic: We use a mix of garlic powder and fresh garlic, which we think is perfect. If you want a more subtle garlic flavor, you could cut back on one or the other.
• Seasonings: Salt, pepper, and dried Italian seasoning. This trio of spices really takes the sauce up a level. Parmesan cheese is already salty, so we’re only adding in a touch more.

Frequently Asked Questions

• Can I make Alfredo Sauce with milk instead cream? Yep! To us, this sauce is meant to be indulgent, so we go all out and use heavy whipping cream, but if you want to lighten it up and cut back on calories a little, we get it! Regular heavy cream, half-n-half, or whole milk can definitely be used. Keep in mind, that the less fat content, the less thick the sauce will be.
• How to thicken Alfredo Sauce? We think our recipe is thick enough, but if you want it even thicker, you have a couple options. (1) Make a roux: In a pan over medium heat, melt some butter and then whisk in an equal amount of flour; whisk constantly until combined and smooth, then whisk a little bit of that into the simmering sauce. (2) You can also make a slurry: in a small bowl, whisk together a little cornstarch in with some cold water until the mixture is smooth. Slowly, whisk the slurry into the simmering sauce until the desired consistency is reached.
• Is it gluten free? Yep! This recipe does not include a roux made with flour, so it is considered gluten free.
• Is Alfredo sauce keto? Yep! This sauce is low carb. But, don’t kid yourself into thinking it’s healthy!
• How many cups does this yield? This particular recipe makes about 2 1/2 cups, which is perfect to fully coat 1 pound of cooked pasta. If not using it right away, it will fit in a large mason jar.

How to Make Alfredo Sauce

This sauce is so easy to make in only a few simple steps.
*Don’t miss the complete printable recipe card and video tutorial below.

1. Add the butter and cream to a large nonstick sauté pan, over medium-low heat; whisk until butter has melted.
2. Add in the minced garlic, garlic powder, Italian seasoning, salt, and pepper; whisk until combined and smooth.
3. Bring to a gentle simmer (do not boil) and cook for 3-4 minutes, whisking constantly, until it starts to thicken.
4. Stir in the parmesan cheese just until melted and the sauce is smooth.
5. Take off the heat and use right away or store it for later.
6. (If the sauce isn’t quite thick enough, allow it to stand for 2-3 minutes before tossing with pasta.)

Recipe Tips

• Use fresh, high quality Parmesan: As mentioned earlier, it’s pretty important to use fresh Parmigiano-Reggiano. The pre-shredded Parmesan won’t melt properly and will make the sauce grainy.
• Whisk, don’t stir: Whisking will help avoid your sauce from separating. Ditch the wooden spoon and spatula for this sauce.
• Don’t overheat: Do not allow the sauce to boil. It’s a short, gentle simmer over medium-low. If the heat is too high and/or the sauce begins to boil, it will cause the sauce to break/separate and become clumpy. Not good!
• Make and serve right away: This sauce is at its best served right after making it, so if you’re serving it with pasta, try to time the cooking so they finish at the same time.

Proper Storage

How long does Alfredo Sauce last in the fridge? Pour the sauce in a jar, allow to cool completely, then fasten tightly with a lid. It will last in the refrigerator for up to 4 days.
Can you freeze Alfredo Sauce? So…technically, yes. But I don’t recommend it. Cream, butter, and cheese frozen and then thawed? It will separate and become grainy. Not ideal.
How to reheat Alfredo Sauce: Low and slow on the stovetop! Set your heat to a lower temperature and slowly heat it back up, stirring frequently. Avoid the microwave, which makes the sauce oily. Also, you can reheat this sauce once. After that, you’ll need to toss it.

Watch Alfredo Sauce Video

Other Pasta Sauces We Love!

• The absolute best Spaghetti Sauce! Read all the reviews.
• Wonderful fresh homemade Marinara Sauce adapted from the fabulous Mario Batali.
• Classic basil Pesto Sauce. We love the taste and beautiful green color!

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!

The best homemade Alfredo sauce recipe made from scratch with only a handful of natural ingredients! Store-bought doesn't even compare.

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings: 6 (1/4 cup per serving, or 2 1/2 cups total)

• 1/2 cup butter , cut into large cubes or slices
• 2 cups heavy whipping cream
• 1 clove garlic , minced
• 3/4 teaspoon garlic powder
• 3/4 teaspoon Italian Seasoning
• 1/4 teaspoon Kosher salt (not table salt)
• 1/4 teaspoon pepper
• 2 cups freshly grated Parmigiano-Reggiano cheese

• Add the butter and cream to a large nonstick saute pan, over medium-low heat; whisk until butter has melted.

• Add in the minced garlic, garlic powder, Italian seasoning, salt, and pepper; whisk until combined and smooth.

• Bring to a gentle simmer (do not boil) and cook for 3-4 minutes, whisking constantly, until it starts to thicken.

• Stir in the parmesan cheese just until melted and the sauce is smooth.

• Take off the heat and toss with cooked fettuccine noodles (or your favorite pasta.)

• (If the sauce isn't quite thick enough, allow it to stand for 2-3 minutes before tossing with the pasta.)

• NOTE: make sure to read the full article on tips for optimal results and FAQs.

Calories: 543kcal | Carbohydrates: 4g | Protein: 14g | Fat: 53g | Saturated Fat: 33g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 796mg | Potassium: 105mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1904IU | Vitamin C: 1mg | Calcium: 456mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Sauce

Cuisine: Italian

Keyword: alfredo sauce, alfredo sauce recipe

Is heavy cream the same as heavy whipping cream for pasta?

Can you use regular whipping cream for Alfredo?

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Is heavy cream the same as Alfredo sauce?