I was halfway through my grandmother’s chicken pot pie recipe when I opened the fridge and stared at an empty cream carton. Three o’clock on a Sunday. Stores closed. My partner already chopping onions, giving me that look. I was about to scrap the whole thing when I remembered what my mom used to do in the 90s—back before heavy cream was a staple in every American fridge.

Turns out you probably have three heavy cream substitutes sitting in your kitchen right now. I have used all of them. Some worked better than others. Here is what actually saved dinner.

Milk + Butter: The One That Works Every Time

This is the classic. Mix ¾ cup whole milk with ¼ cup melted butter. That equals one cup of heavy cream. I have used this for soups, sauces, and—honestly—baking. The fat content lands around 36%, close enough to heavy cream’s 36-40% that nobody notices.

The one time it failed me: a whipped cream situation. That just does not work with this mix. The butter solidifies weirdly. But for savory cooking? This substitute has never let me down.

Evaporated Milk: The One in the Back of Your Pantry

I found a can of evaporated milk from 2021 in my cupboard last month. Still fine. You can use evaporated milk straight up as a 1:1 substitute for heavy cream in most recipes. It is thicker than regular milk and has that slight caramel note from the canning process.

Works especially well in creamy pasta sauces. I made fettuccine alfredo with it once—my Italian friend said nothing, which is the highest compliment an Italian will give you about alfredo.

Greek Yogurt + Milk: The Lighter Option

Equal parts whole milk and plain Greek yogurt. Whisk them together. This substitute has less fat but more protein, so your sauce will be thinner but still creamy. I use this when I want to pretend I am being healthy.

Do not boil it hard, though. Greek yogurt can separate at high heat. Keep it at a gentle simmer and you are fine.

When Nothing Works: Just Use Milk

I have also just used whole milk with a tablespoon of cornstarch whisked in. Add it slowly and stir constantly. It thickens up surprisingly well. Not identical to heavy cream—the richness is different—but for a weeknight dinner when you are already committed? Totally fine.

The pot pie that started this whole experiment came out great. My partner asked what I did differently. I said “family secret.”