Which swap for which job
| Use | Pick | Why |
|---|---|---|
| Soups and sauces | Evaporated milk | Heat-stable and quick. |
Do not substitute here
- Whipping. Either swap.
Light cream or coffee cream substitute
Quick answer
For 1 cup of light cream (18 to 20 percent fat), use three-quarters cup of milk plus 3 tablespoons of butter, for cooking and baking. Or use 1 cup of undiluted evaporated milk. Neither one whips, and neither is as smooth in coffee as the real thing.
How much do you need?
Fractions work: 1 1/2, ¾, 0.5. The amounts below update as you type.
Type a number, like 1 or 1 1/2.
What to use
No option here matches every box you ticked. Untick one to see more.
Milk and butter
- Gluten-free
- Nut-free
- Egg-free
- ¾ cup 185 g milk
- 3 tbsp 43 g butter, melted
- How
- Whisk the melted butter into the milk.
- Best for
- Soups, sauces, baking.
- What changes
- Right fat, thinner body.
- Skip it when
- Coffee, where it can separate.
Evaporated milk, undiluted
- Gluten-free
- Nut-free
- Egg-free
- 1 cup 235 ml evaporated milk
- Best for
- Soups, sauces, casseroles.
- What changes
- Cooked-milk flavor.
Diet labels describe the ingredients as normally made. Check packages for gluten and allergens. Some refined sugar is filtered with bone char, which matters if you eat vegan.
Questions
Is light cream the same as half-and-half?
No. Light cream has more fat, about 18 to 20 percent against 10 to 12 for half-and-half.
Sources
- K-State Research and Extension, Ingredient Substitutions (L730, 2012)
- Colorado State University Extension, Ingredient Substitutions (Fact Sheet 9.329)
- University of Missouri Extension, In a Pinch: Ingredient Substitution (MP564)
Ratios come from these sources, in our words. Where they disagree, we say so or pick the amount that matches tested results. Ratios are a starting point. Taste and adjust.
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