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How is where trusted research and expert knowledge come together. Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. How’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. There are 10 references cited in this article, which can be found at the bottom of the page. This article has been viewed 2,800,850 times. You’ve assembled all of the ingredients for your recipe, only to find that your cream carton has pulled a vanishing act.

We’ve outlined some quick and easy substitutions to help you get started. Melt the unsalted butter in a saucepan over low-heat. Do not use margarine or salted butter, as the resulting heavy cream won’t taste right. This is known as “tempering” and is very important. If you pour all of the melted butter into the milk at once, the milk will heat up too fast and curdle.