Substitute for Heavy cream (for baking)
Out of heavy cream (for baking) mid-recipe? Here is the exact swap, measured — not "about a cup of something similar" — plus every alternative that genuinely works.
For 1 cup of heavy cream (for baking)
¾ cup milk + ¼ cup melted butter
Fine in batters and sauces — it will NOT whip.
Data & method: Ratios follow standard US test-kitchen practice (King Arthur Baking's ingredient guides are the primary cross-check). Every number is checked by an automated test against its source. How we calculate →
Scaled to what your recipe calls for
Milk + melted butter, computed for the amounts recipes actually use:
| Recipe needs | Use instead |
|---|---|
| ¼ cup of heavy cream (for baking) | 0.19 cup milk + 0.06 cup melted butter |
| ½ cup of heavy cream (for baking) | ⅜ cup milk + ⅛ cup melted butter |
| ¾ cup of heavy cream (for baking) | 0.56 cup milk + 0.19 cup melted butter |
| 1 cup of heavy cream (for baking) | ¾ cup milk + ¼ cup melted butter |
| 1½ cup of heavy cream (for baking) | 1⅛ cups milk + ⅜ cup melted butter |
| 2 cup of heavy cream (for baking) | 1½ cups milk + ½ cup melted butter |
Need a different amount — or a different ingredient?
The calculator scales every option to your exact amount, for all 17 staples we cover.
Best swap Milk + melted butter
¾ cup milk + ¼ cup melted butter
Fine in batters and sauces — it will NOT whip.
Other swaps bakers look for
Frequently Asked Questions
What can I use instead of heavy cream (for baking)?
The best swap for 1 cup of heavy cream (for baking) is ¾ cup milk + ¼ cup melted butter — fine in batters and sauces — it will not whip.
How much substitute do I use for a different amount of heavy cream (for baking)?
Scale the parts linearly. The table on this page covers the common amounts, and the calculator scales every option to exactly what your recipe calls for — never a vague "adjust to taste".