Heavy cream substitute

What are you making?

1. Coconut cream (dairy-free)

   Great fit

   1 cup full-fat coconut cream

   For this dish: Chilled coconut cream whips into a soft topping.

   How: Stir the can well because fat and liquid separate. To whip, chill the can overnight and use full-fat coconut cream, not coconut milk.

   What changes: Light coconut flavor. It is the only dairy-free swap here that whips well.

   No major food allergens in these ingredients. Check labels on packaged products.

2. Evaporated milk

   Works

   1 cup evaporated milk

   For this dish: Very cold evaporated milk whips into a light topping, but it is softer and less stable than whipped cream.

   How: Use it cup for cup. For a soft topping, chill the milk, bowl and beaters until very cold before whipping. One extension chart adds 1/2 teaspoon lemon juice per cup.

   What changes: Neutral but slightly cooked taste. It is less creamy than cream, but still rich.

   Contains milk.

3. Whole milk + melted butter

   Avoid

   ¾ cup whole milk and ⅓ cup melted, cooled butter

   For this dish: It does not whip. There is not enough fat to hold air.

   How: Whisk the milk and the cooled melted butter together until blended. Use it right away, and whisk again if it separates.

   What changes: It has less fat than real cream, so it is thinner, and it can split if boiled hard. Extension charts use 1/3 cup butter; some cooks use 1/4 cup for a lighter mix.

   Contains milk.

4. Half-and-half + butter

   Avoid

   ¾ cup plus 2 tbsp half-and-half and 2 tbsp melted, cooled butter

   For this dish: It does not whip.

   How: Whisk the melted butter into the half-and-half.

   What changes: This is the closest in flavor and richness of the milk-based swaps. It still will not whip.

   Contains milk.

5. Greek yogurt + milk

   Avoid

   ½ cup plain Greek yogurt and ½ cup whole milk

   For this dish: It does not whip.

   How: Whisk until smooth. Use plain yogurt with no sugar or flavors. In hot dishes, stir it in at the end over low heat.

   What changes: It is tangier than cream and curdles easily with high heat or acid.

   Contains milk.

6. Mascarpone + milk

   Avoid

   ¾ cup mascarpone and ¼ cup milk

   For this dish: Thinned mascarpone will not whip. Whip it plain and sweetened instead.

   How: Whisk the milk into the mascarpone until smooth and pourable.

   What changes: Rich and slightly sweet. Thinned this way it will not whip. Sweetened, un-thinned mascarpone can be whipped.

   Contains milk.

7. Milk + cornstarch

   Avoid

   1 cup milk and 2 tbsp cornstarch

   For this dish: It does not whip.

   How: Whisk the cornstarch into the milk until dissolved, then rest a few minutes. Heat gently while stirring so it thickens.

   What changes: It thickens but adds no fat, so it is less rich. Cornstarch can change the texture of baked goods.

   Contains milk.