How Much Heavy Cream to Substitute for Evaporated Milk
Works for baking, sauteing, and slow cook. Heavy Cream keeps a similar flavor profile to Evaporated Milk.
How much heavy cream equals one Evaporated Milk?
Use 1/2 cup Heavy Cream per cup of Evaporated Milk
Health notes
Compared with Evaporated Milk, Heavy Cream has: more calories (340 vs 134 per 100g in Evaporated Milk), more fat (36.1g vs 7.6g per 100g in Evaporated Milk), more saturated fat (23g vs 4.6g per 100g in Evaporated Milk), less protein (2.8g vs 6.8g per 100g in Evaporated Milk), and less carbs (2.8g vs 10g per 100g in Evaporated Milk).
Using heavy cream as an evaporated milk substitute in baking
Use 1/2 cup heavy cream plus 1/2 cup water per 1 cup evaporated milk. Custards and pies turn richer with a denser bite.
Other cooking methods
- Sauteing
Thin 1/2 cup cream with 1/2 cup water per 1 cup called for. Watch heat, cream can split if it boils hard.
- Slow Cook
Stir in near the end at 1/2 cup cream plus 1/2 cup water per 1 cup. Long boiling risks curdling.
- Steaming
Diluted 1/2:1 works fine in steamed puddings and custards for a silkier set.
- Raw Cold
Use 1/2 cup cream plus 1/2 cup water per 1 cup in cold desserts or no-cook fillings.
- Drinks
Diluted 1/2:1 rounds out coffee or milkshakes with extra richness.
Methods to avoid (2)
- Frying
Not recommended: cream scorches and separates well before frying temperatures.
- Grilling
Not recommended: cream has no place brushed on grilled foods and breaks under direct heat.
FAQ
- Can I substitute heavy cream for Evaporated Milk in baking?
Yes. Use 1/2 cup heavy cream plus 1/2 cup water per 1 cup evaporated milk. Custards and pies turn richer with a denser bite. Not recommended: cream scorches and separates well before frying temperatures.
- How much heavy cream to use as an evaporated milk substitute?
Richer and less sweet than evaporated milk; add a pinch of sugar to match it.
- How does the flavor change when substituting Heavy Cream for Evaporated Milk?
Heavy cream keeps a similar flavor profile to evaporated milk.
- How does texture change when substituting Heavy Cream for Evaporated Milk?
Heavy cream thicker, denser body with more fat feel; can curdle if boiled hard unlike evaporated milk.
- What else should I know about substituting Heavy Cream for Evaporated Milk?
For pies, custards, and creamy sauces, mix 1/2 cup heavy cream with 1/2 cup water per 1 cup evaporated milk. Expect a thicker, richer result with less caramelized sweetness. Skip frying and grilling, cream breaks under high dry heat. Add a touch of sugar if the recipe leaned on evaporated milk's sweetness.
- What still works when substituting Heavy Cream for Evaporated Milk?
Heavy cream still works as a fat, moisture, and emulsifier.
- What won't work when substituting Heavy Cream for Evaporated Milk?
Heavy cream won't work as a thickener.
- How well does Heavy Cream match Evaporated Milk?
Heavy cream is good on structure, okay on heat, and okay on flavor.
- How does nutrition compare per 100g when substituting Heavy Cream for Evaporated Milk?
Heavy cream has about x2 fewer protein, and about x3 more calories and x5 more fat and sat. fat.
- How do the flavor notes shift when substituting Heavy Cream for Evaporated Milk?
The flavor shifts toward less sweet notes.