Heavy cream
| Form
|
36% fat
|
| Role
|
Fat + liquid · body, richness
|
| Storage
|
Fridge, 1–2 weeks
|
| Season
|
Year-round
|
| Allergens
|
dairy
|
| Pantry staple
|
no
|
| Price
|
$4.29 / pint
|
| Nutrition
|
| Per teaspoon
|
17 kcal
|
| Per tablespoon
|
51 kcal
|
| Per cup
|
809 kcal · 238 g
|
| Per 100 g
|
340 kcal
|
| Approximate; enter values from a source you trust.
|
Description[edit]
Cream survives a boil because of its fat; milk does not. A soup finished with cream can take coconut cream one-for-one, or milk with a knob of butter if it goes in off the heat.
Find out more[edit]
Used in[edit]
Can stand in for[edit]
Whole milk
Substitutions[edit]
| Use instead |
When its job is |
How much |
Confidence |
What changes
|
| Coconut cream
|
any
|
× 1
|
medium
|
One-for-one. Same body; adds a coconut note.
⚠ FDA labels coconut as a tree nut.
|
| Coconut cream
|
finish
|
as base rule
|
high
|
Stir in off the heat exactly as you would cream. The coconut reads as intentional in tomato soup.
|
| Whole milk
|
any
|
1 cup milk + 2 tbsp butter per cup of cream
|
low
|
Thinner and it can curdle at a boil.
|
| Whole milk
|
finish
|
× 1
|
high
|
Stir in off the heat with 1 tbsp butter per ½ cup of milk. Lighter, still silky.
|
