Can I always substitute milk and butter for cream?

For most cooking and baking purposes, yes. The combination of milk and melted butter approximates the fat content of cream. However, it will not whip like cream and the texture in cold preparations will be different. It works best in cooked sauces, batters, and baked goods.

How much milk and butter equals double cream?

Approximately 60ml whole milk plus 40g melted butter per 100ml double cream. This provides a similar fat content, though the texture will not be identical since cream is an emulsion of fat in liquid.

Can I make single cream from milk?

Yes, approximately 85ml whole milk plus 15g melted butter per 100ml single cream. Since single cream has less fat, you need less butter. This works well for sauces and recipes where the cream is cooked.

Why would I need to convert cream to milk?

You might need to convert if you have run out of cream and only have milk and butter. Conversely, if a recipe calls for milk and butter separately but you want to simplify, you might use cream instead.

Can I always substitute cream for milk in baking?

Not always without adjustment. Cream has more fat and less water than milk, which affects both moisture and richness. When substituting cream for milk, the result will be richer and denser. When substituting milk for cream, you may need to add butter to compensate for the lost fat content.

BakeCalcs

Cream to Milk Converter

Convert between cream and milk-plus-butter combinations for recipe substitutions.

Conversion Direction

Select the conversion direction for your calculation

Cream Type

Select the cream type for your calculation

Cream Amount

How We Calculate This

This converter calculates approximate milk and butter quantities that together provide a similar fat content to cream. It works by breaking cream down into its low-fat (milk) and high-fat (butter) components.

Conversion Ratios

Double cream (48% fat): 100ml = ~60ml milk + ~40g butter
Single cream (18% fat): 100ml = ~85ml milk + ~15g butter

When to Use This

When you have run out of cream and need a quick substitute
When adjusting a recipe for lower or higher fat content
When calculating ingredient orders for batch cooking

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.