Out of heavy cream
Heavy cream for baking from butter and milk
Updated
All three charts we use give the same swap for heavy cream: butter plus milk, with matching amounts, so the card below shows a single figure.
Illinois and Colorado State say the mix is for baking and will not whip. Mississippi State lists it for cooking and baking.
Replaces 1 cup heavy cream, for baking
Butter + milk
| Amount | Ingredient | ≈ grams |
|---|---|---|
| ⅓ cup | butter | 76 g |
| ¾ cup | milk (the charts do not say which kind) |
- University of Illinois Extension, Substitutions for Common Ingredients (modified December 2024), p. 2 — verified 2026-09-27
- Colorado State University Extension, Ingredient Substitutions (web page) — verified 2026-09-27
- Mississippi State University Extension, Ingredient Substitutions and Equivalents (Publication 1690, 2024), p. 3 — verified 2026-09-27
✓ 3 sources match Illinois Extension, Colorado State Extension, Mississippi State Extension list the same amounts.
Grams are volume-to-weight estimates from USDA FoodData Central (SR Legacy): Butter, salted — 1 cup = 227 g. Blank means the chart does not say which kind to use, or the unit is not a volume.
Before you swap
- Do not use it where the recipe whips the cream. Two of the three charts say plainly that it will not whip.
- None of the charts say which milk to use, so the milk line has no gram weight. The butter weight is an estimate worked out from USDA data.
- Mississippi State allows butter or margarine; the card shows butter, the fat all three charts name.
- Colorado State and Mississippi State also list butter-and-milk swaps for lighter creams, with less butter. Those are not on this page.
How these ratios are checked: our method. Spotted a mismatch with a chart? Tell us and we will recheck the original.