Using Milk + Butter Instead of Heavy Cream
Reviewed by CupOrGram Editorial TeamData methodology: NIST-derived density references + recipe testing notesMethodology
Ratio
3/4 cup milk + 1/4 cup melted butter
Moderate — noticeable differences, use with care
Recipe Adjustment Notes
Matches fat content but won't whip. Works for baking and sauces.
The Science Behind This Swap
Matches fat content but won't whip. Works for baking and sauces.
Measurement Variance Note
For 1 cup references, this ingredient can vary by about 6% across brands and measuring methods (224g-252g per cup). For the most reliable substitution result, measure by weight and test a half batch first.
What Works & What Doesn't
Works Well In
- Muffins & quick breads
- Cookies
- Pancakes & waffles
Use With Caution
- Laminated doughs
- Macarons
- Precision pastry