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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. Pour the milk into the rest of the butter and cook it over low-heat. Pour the tempered milk into the saucepan containing the rest of the butter. Turn the heat up to low and wait for the milk to heat up, stirring it often with a whisk. Once the milk starts to steam, you are ready for the next step.

Do not let the milk come to a boil. Mix the cream until it thickens. A blender will work the best, but you can use a food processor, an electric mixer, or even a hand-held mixer. This recipe will not thicken into a whipped cream consistency. Keep the cream in the fridge and use it within 1 week. Allow the mixture to cool to room temperature first, then transfer it into a lidded container and put it into the fridge.

You can use this as a substitute for most recipes that call for heavy cream. The cream will separate over time. If that happens, simply give the container a good shake. You can also reheat it over low-heat, then give it a stir.