You do not always have to buy heavy cream from the store. If you have access to raw milk, you can make real cream the old-fashioned way. If you do not, there are simple homemade substitutes that work beautifully in soups, sauces, mashed potatoes, casseroles, and most baking recipes.
1. Real Heavy Cream from Raw Milk
This is true heavy cream, the kind that rises to the top of fresh milk. You must have raw, unhomogenized milk for this to work.
Ingredients
- Raw, unhomogenized milk
Directions
- Pour the raw milk into a large glass jar or container.
- Refrigerate it, uncovered or loosely covered, for 12 to 24 hours.
- The thick cream will rise to the top and form a separate layer.
- Gently skim the cream off the top with a spoon or ladle.
- Store the cream in a clean jar in the refrigerator.
Use this real heavy cream in any recipe that calls for heavy whipping cream. Because it is not homogenized, it will separate over time, so give it a gentle shake before using.
2. Homemade Heavy Cream Substitute
This simple mixture acts like heavy cream in most recipes. It will not whip into stiff peaks, but it works very well in cooking and baking.
Ingredients
- 2/3 cup whole milk
- 1/3 cup melted butter (cooled slightly, not hot)
Directions
- Melt the butter and let it cool until warm but not hot.
- Pour the milk into a measuring cup or small bowl.
- Slowly whisk the melted butter into the milk until fully combined.
- Use immediately in place of 1 cup of heavy cream in your recipe.
This version is perfect for mashed potatoes, casseroles, creamy desserts, and most baked dishes.
3. Extra-Thick Cream Substitute for Sauces and Soups
Use this when you want a richer, thicker cream for Alfredo sauce, creamy soups, or gravies. It holds up very well to cooking.
Ingredients
- 3/4 cup whole milk
- 1/4 cup melted butter (cooled slightly)
- 1 tablespoon all-purpose flour (optional, for extra thickness)
Directions
- Whisk the flour into the milk until there are no lumps.
- Slowly whisk in the melted butter until the mixture is smooth.
- Use in place of heavy cream in sauces, gravies, and creamy soups.
The flour helps the mixture thicken as it cooks, giving you a silky, rich texture similar to heavy cream.
Which Version Should You Use?
- For whipping or true heavy cream: Use the raw-milk version.
- For everyday cooking and baking: Use the basic substitute.
- For thick sauces and creamy soups: Use the extra-thick version.
All three options let you skip the store-bought carton and still get rich, creamy results in your kitchen.
Safety Note: I am NOT a medical professional. Please research ingredients, check for allergies, and confirm pet safety. Use gently and at your discretion.
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