How to Sub Half and Half for Heavy Cream

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Don’t have butter? Use full-fat milk + neutral oil. Beat 1 tablespoon of canola or avocado oil into 1 cup of half-and-half. It sounds weird. It works.

Why does this work? Fat is fat. Oil blends right in. Your sauce won’t break, and the flavor stays clean. You’ll feel like a mad scientist—in the best way.

Funny detail: You can also use cream cheese. Whisk 2 tablespoons of softened cream cheese into your half-and-half. It thickens and adds a tangy richness. Try it in tomato soup. You’ll weep with joy.

2-Ingredient Heavy Cream Substitute

The No-Butter, No-Oil Miracle

What if you have nothing but half-and-half? Use it straight up, but thicken it with a cornstarch slurry. Mix 1 tablespoon cornstarch with 2 tablespoons cold half-and-half. Whisk into your dish.

This won’t be as rich. But it’s better than a watery mess. You’re basically making a cheater’s cream. And cheaters do win at weeknight dinner.

Pro tip: Add a tiny pinch of baking soda to the half-and-half if it’s soured. It neutralizes tang. Your sauce will taste fresh. Science is your sous-chef.