What can i substitute for heavy cream in scones

Heavy cream, also referred to as heavy whipping cream, is a simple ingredient that makes a big difference in recipes. A splash of heavy cream can enrich the flavor and texture of a sauce or soup, and combining heavy cream and a little work with a whisk creates whipped cream — a decadent element that can be incorporated into pastries, puddings, and other desserts. But don't fret if your personal stash of heavy cream has gone sour — you can get the same effect using one of these substitutes for heavy cream.

What's the Difference Between Whipping Cream and Heavy Cream

The Best Heavy Cream Substitutes

Different ingredients have different strengths, so consider how you intend to use your heavy cream substitute. For example, one substitute may be a great thickener for soups and sauces, but won't whip well. Examine your recipe and choose the substitute that will work best.

1. Half-and-Half and Butter

A combination of half-and-half and butter makes the best all-around heavy cream substitute. Both heavy cream and half-and-half are made from cream — the distinction is that half-and-half is a mixture of cream and milk and has about a third as much as fat. However, combining half-and-half with a little butter works well. Substitute for 1 cup of whipped cream by mixing 7/8 cups half-and-half and 1/8 cup melted butter. If your recipe doesn't require whipping, you can simply substitute an equal amount of half-and-half.

Best for: just about everything, but you can't whip it into stiff peaks.

What Is Half-and-Half and What's a Good Substitute?

2. Milk and Butter

Similarly to half-and-half, milk makes a good heavy cream substitute when it's combined with melted butter. Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream. This mixture is not suitable for whipping.

Best for: cooking and baking.

3. Evaporated Milk

Evaporated milk is an ideal heavy cream substitute in recipes that use heavy cream as a liquid. It won't whip well, but it's a great way to add moisture to baked goods. Substitute an equal amount of evaporated milk for heavy cream.

Best for: baking.

22 Desserts That Make Magic out of Evaporated Milk

4. Coconut Cream

Coconut cream makes a great heavy cream substitute for two reasons: it's non-dairy, bypassing any issues for people with dairy sensitivities or special diets, and it can actually be whipped. Since coconut milk is naturally sweet, it adds a nice flavor and works well in desserts.

Best for: desserts, whipping.

How to Make Whipped Coconut Cream

5. Cream Cheese

Cream cheese may not be the first heavy cream substitute that comes to mind, but that doesn't mean it should be overlooked. Cream cheese may be too heavy to whip, but it's a good thickening agent for foods like soups, sauces, and frostings — just be sure you use it in foods that agree with its thick texture and tangy taste. Use in a 1:1 ratio. If you can't find cream cheese, try mascarpone.

Best for: sauces, soups, frosting.

9 Cream Cheese Substitutes (and 1 Recipe) For When You Can't Find the Real Thing

6. Greek Yogurt and Milk

When you really need to thicken a dish, Greek yogurt gets the job done — in fact, it's much thicker than heavy cream. Combine equal parts Greek yogurt and milk for a substitute closer to heavy cream's thickness. Be sure to add it while your dish is off the heat to avoid curdling, and don't use it for whipping.

Best for: sauces, soups, some baking.

7. Soy Milk and Olive Oil

Combining 2/3 cup soy milk with 1/3 cup olive oil makes a shockingly creamy non-dairy heavy cream substitute. However, it won't replicate heavy cream's taste and does not whip well.

When a recipe calls for heavy cream, it's bound to turn out rich and luxurious. Whether it's a savory egg dish, like Ree Drummond’s sausage & kale quiche, or something sweet, like her homemade vanilla ice cream, heavy cream makes it silky and delicious. But what happens if you don't have any heavy cream on hand? Swapping the rich stuff for whole milk won't always cut it: Heavy cream has 10 times the fat of whole milk, so it makes dishes much silkier and creamier. But don't worry: These heavy cream substitutes will work in a pinch!

Unless you add a decadent splash of heavy cream to your daily coffee, you probably don't always have a carton on hand. You can technically freeze heavy cream, but it may separate as it thaws—and it's very hard to make whipped cream from thawed frozen heavy cream. (Though if you’re one of those unicorns who plans ahead, note that whipped cream freezes and thaws well.)

But fear not: Depending on what you're making, there are heavy cream substitutes galore—including ones for vegans and a few that are even shelf-stable. So when the craving strikes for Ree’s fettuccine alfredo or strawberries & cream scones, you’ll be ready, whether there’s a carton waiting in the fridge or not.

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This sub isn't ideal if you're making whipped cream, but it'll do the trick if you're using heavy cream in baked goods, soups and casseroles. Butter is a whopping 80% fat, so combined with whole milk, it works as a heavy cream substitute. Just melt 1/4 cup butter, then whisk in 3/4 cup whole milk until smooth. You can use it in place of 1 cup heavy cream.

This vegan substitute can even be whipped! The one thing to note is that this swap will add coconut flavor to a dish—this can work in some recipes, but not all. (Ree’s Butternut Squash Soup with Bacon sounds great with coconut milk, but you may not want coconut flavor in Potatoes au Grain with Chives & Gruyere.) For the best results, start with full-fat coconut milk (not the light stuff) and use the thick coconut cream that's at the top of the can. Also be careful not to use cream of coconut, which is sweetened.

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If you ever needed a reason to keep a carton of shelf-stable soy milk on hand, this might be it: When you combine 2 parts soy milk with 1 part olive oil, you end up with a vegan heavy cream substitute that can add a rich texture to both cooking and baking recipes (keep in mind that the olive oil will add some flavor). You can't whip straight soy milk, but you can try whipping silken tofu pureed with soy milk.

SHOP GLASSES

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It's literally half heavy cream and half whole milk, so this sub is ideal for cooking—you won't even notice the difference in soups, sauces and other recipes where cream is used to add a bit of silkiness. It's not a great swap when it comes to baking recipes, however, where the higher fat content of heavy cream aids with structure.

Another shelf-stable winner, this canned good has about twice the fat of whole milk, making it great for soups and casseroles. It will add creaminess along with a slightly caramelized flavor.

SHOP LIQUID MEASURING CUPS

Use full-fat plain Greek yogurt to add body to recipes like mashed potatoes and creamy soups and sauces—just add it off the heat to prevent curdling. Thin it with whole milk to more closely resemble the texture of heavy cream. Don't use Greek yogurt in dessert recipes that require whipping—but if you need a quick sweet topping, you can just sweeten Greek yogurt with a bit of confectioners' sugar.

Tangy cream cheese and mascarpone can both serve as heavy cream substitute in a pinch. If stirring them into a hot recipe, they can be used as is, as they will melt into a creamy pool; for a consistency more closely resembling that of heavy cream, thin them with milk beforehand. You can beat cream cheese with a little confectioners' sugar to make a dessert topping (like cream cheese frosting), but it won't be nearly as light and airy as whipped cream.

What replacement can I use for heavy cream?

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