How Much Heavy Cream to Substitute for Butter
Works for baking, sauteing, and slow cook. Heavy Cream keeps a similar flavor profile to Butter.
How much heavy cream equals one cup of butter?
Use 3/4 cup heavy cream per 1 cup butter.
Health notes
Compared with Butter, Heavy Cream has: less calories (340 vs 717 per 100g in Butter), less fat (36.1g vs 81.1g per 100g in Butter), less saturated fat (23g vs 50.5g per 100g in Butter), more protein (2.8g vs 0.9g per 100g in Butter), and more carbs (2.8g vs 0.1g per 100g in Butter).
Using heavy cream as a butter substitute in baking
Use 3/4 cup heavy cream per 1 cup butter in cakes and quiches. Crumb turns softer and moister, with less structure and browning.
Other cooking methods
- Sauteing
3/4:1 for finishing sauces; add near the end since it can curdle if boiled hard.
- Slow Cook
3/4:1; stir in near the end of braises or soups for a silky finish.
- Steaming
3/4:1; drizzle over steamed vegetables after cooking for richness.
- Raw Cold
3/4:1 in dressings, dips, or whipped into toppings for desserts.
- Drinks
3/4:1 in coffee, cocktails, or dessert drinks for a rich, smooth body.
Methods to avoid (2)
- Frying
Not recommended: too much water content, it spatters and won't crisp anything.
- Grilling
Not recommended: too thin to baste with, drips off before it does anything.
FAQ
- How much heavy cream equals one cup of butter?
Use 3/4 cup heavy cream per 1 cup butter.
- Can I substitute heavy cream for Butter in baking?
Yes. Use 3/4 cup heavy cream per 1 cup butter in cakes and quiches. Crumb turns softer and moister, with less structure and browning. Not recommended: too much water content, it spatters and won't crisp anything.
- How much heavy cream to use as a butter substitute?
Slightly sweeter and milder than butter; no adjustment usually needed.
- How does the flavor change when substituting Heavy Cream for Butter?
Heavy cream keeps a similar flavor profile to butter.
- How does texture change when substituting Heavy Cream for Butter?
Heavy cream softer, moister crumb in baking; silkier sauces, but no browning or flaky layers.
- What else should I know about substituting Heavy Cream for Butter?
For cakes, sauces, and drinks. Expect a softer, moister crumb or a silkier sauce with less structure and no browning. Skip frying, grilling, and pie crust since cream can't hold flaky layers or crisp anything. Add a bit more flour if the batter turns thin.
- What still works when substituting Heavy Cream for Butter?
Heavy cream still works as a fat, emulsifier, moisture, and texture.
- What won't work when substituting Heavy Cream for Butter?
Heavy cream won't work as a flavor carrier.
- How well does Heavy Cream match Butter?
Heavy cream is okay on structure, okay on heat, and okay on flavor.
- How does nutrition compare per 100g when substituting Heavy Cream for Butter?
Heavy cream has about x2 fewer calories, fat, and sat. fat, and about x3 more protein.
- How do the flavor notes shift when substituting Heavy Cream for Butter?
The flavor shifts toward more sweet notes.