How Much Butter to Substitute for Heavy Cream
Works for baking, sauteing, and frying. Butter keeps a similar flavor profile to Heavy Cream.
How much butter equals one cup of heavy cream and add a splash of milk or water to replace lost liquid?
Use 3/4 cup melted butter per 1 cup heavy cream and add a splash of milk or water to replace lost liquid.
Health notes
Compared with Heavy Cream, Butter has: more calories (717 vs 340 per 100g in Heavy Cream), more fat (81.1g vs 36.1g per 100g in Heavy Cream), more saturated fat (50.5g vs 23g per 100g in Heavy Cream), less protein (0.9g vs 2.8g per 100g in Heavy Cream), and less carbs (0.1g vs 2.8g per 100g in Heavy Cream).
Using butter as a heavy cream substitute in baking
Use 3/4 cup melted butter per 1 cup cream; add a splash of milk or water for lost moisture.
Other cooking methods
- Sauteing
3/4 cup melted per 1 cup; watch heat closely since butter browns and burns faster than cream.
- Frying
3/4 cup melted per 1 cup; browns quickly, so keep heat moderate to avoid scorching.
- Slow Cook
3/4 cup per 1 cup; adds richness but no thin liquid body, add a little stock or milk.
- Grilling
3/4 cup melted per 1 cup for brushing; won't behave like a poured cream finish.
- Raw Cold
3/4 cup softened per 1 cup in frostings or fillings; firmer than whipped cream.
- Drinks
3/4 cup melted per 1 cup in warm drinks; cools into a greasy film if not stirred hot.
Methods to avoid (1)
- Steaming
Not recommended: butter separates into oil and milk solids under steam heat.
FAQ
- How much butter equals one cup of heavy cream and add a splash of milk or water to replace lost liquid?
Use 3/4 cup melted butter per 1 cup heavy cream and add a splash of milk or water to replace lost liquid.
- Can I substitute butter for Heavy Cream in baking?
Yes. Use 3/4 cup melted butter per 1 cup cream; add a splash of milk or water for lost moisture. Not recommended: butter separates into oil and milk solids under steam heat.
- How much butter to use as a heavy cream substitute?
Richer and more buttery; add a splash of milk to soften the intensity.
- How does the flavor change when substituting Butter for Heavy Cream?
Butter keeps a similar flavor profile to heavy cream.
- How does texture change when substituting Butter for Heavy Cream?
Butter denser and greasier without cream's light body; won't whip into foam or dilute sauces the same way.
- What else should I know about substituting Butter for Heavy Cream?
For sauces, baked goods, and sauteed finishes. Expect richer, denser results with less pourable body. Skip steaming and any recipe needing whipped cream, since butter won't hold air. Watch heat closely, it browns faster than cream.
- What still works when substituting Butter for Heavy Cream?
Butter still works as a fat, emulsifier, and texture.
- What won't work when substituting Butter for Heavy Cream?
Butter won't work as a moisture.
- How well does Butter match Heavy Cream?
Butter is good on structure, okay on heat, and good on flavor.
- How does nutrition compare per 100g when substituting Butter for Heavy Cream?
Butter has about x3 fewer protein, and about x2 more calories, fat, and sat. fat.
- How do the flavor notes shift when substituting Butter for Heavy Cream?
The flavor shifts toward less sweet notes.