You can use several substitutes for heavy cream depending on your recipe and dietary preferences:

• Half-and-half plus melted butter: Mix ¾ cup half-and-half with ¼ cup melted unsalted butter to replace 1 cup heavy cream. This works well for cooking and baking but not for whipping

• Milk plus melted butter: Combine ⅔ cup whole milk with ⅓ cup melted butter. This mixture mimics the fat content of heavy cream for cooking and baking but cannot be whipped

• Coconut cream: Refrigerate a can of full-fat coconut milk overnight, then scoop out the thick cream on top. This dairy-free, vegan option works well in both sweet and savory dishes, can be whipped, and adds a subtle coconut flavor

• Greek yogurt or sour cream: These add creaminess and tang but are not ideal for baking. Diluting Greek yogurt with a bit of milk can improve texture

• Cashew cream: Soak raw cashews in water, then blend with fresh water until smooth. This vegan substitute is rich, creamy, and stable when heated, suitable for sauces, soups, and desserts

• Mascarpone or cream cheese: These can substitute in sweet sauces and frostings but have a thicker texture and tangy taste

• Evaporated milk: Works as a liquid substitute in baking but cannot be whipped

• Non-dairy milk plus neutral oil: Mix 2 parts plant-based milk (soy, almond, oat, etc.) with 1 part neutral oil for a creamy dairy-free alternative, good for savory dishes but not whipping

Each substitute has its best uses and limitations, so choose based on whether you need whipping ability, flavor compatibility, or dietary restrictions. For whipping, coconut cream is the best non-dairy option, while half-and-half plus butter is best for cooking and baking when dairy is acceptable