Milk and Cornstarch Substitute for Cream: Ratio & Use

A milk and cornstarch substitute for cream is a lightly thickened mixture for recipes that need body, such as soups, pan sauces, and casseroles. Whisk 1 tablespoon of cornstarch into 1 cup of milk, then heat it gently until smooth and thickened; it can stand in for cream in many cooked dishes, but it cannot be whipped and will not have cream’s richness.

Ingredients

1 cup (240 ml) whole milk
1 tablespoon (8 g) cornstarch
1 tablespoon (14 g) unsalted butter, optional, for a richer result

Instructions

Measure the milk. Pour the milk into a measuring cup and set aside 2 tablespoons (30 ml) in a small bowl. Keep the remaining milk ready for the saucepan. Cold milk is useful for making the slurry because cornstarch disperses more easily before it is heated.
Make a smooth slurry. Add the cornstarch to the reserved cold milk and whisk until no dry pockets or lumps remain. Scrape the bottom and sides of the bowl as you mix. Do not add dry cornstarch directly to warm milk; it can form stubborn lumps before it has a chance to dissolve.
Warm the milk. Pour the remaining milk into a small, heavy-bottomed saucepan. Add the optional butter if you want a rounder, richer flavor. Set the pan over medium-low heat and warm for about 1 to 2 minutes, stirring occasionally, until the milk is steaming and small bubbles appear around the edge. Do not let it boil.
Thicken it. Whisk the slurry once more, then slowly pour it into the warm milk while whisking continuously. Keep the pan over medium-low heat and stir for about 1 to 2 minutes, until the mixture looks smooth and lightly coats the back of a spoon. Take it off the heat as soon as it thickens; prolonged boiling is unnecessary.
Use while warm. Stir the mixture into a hot recipe gradually, especially if the recipe is delicate. If it seems too thick for the dish, whisk in milk 1 tablespoon (15 ml) at a time. If you are making it ahead, cool and refrigerate it promptly rather than leaving it at room temperature.

Tips

Choose the right milk. Whole milk gives the fullest flavor and a smoother, more satisfying result. Two-percent milk also works, although the finished dish will be less rich. Skim milk can thicken, but it tends to taste thinner; the optional butter helps add some richness without changing the thickening method.
Keep the slurry cold and lump-free. Cornstarch must be mixed with cold liquid before it meets hot milk. If the prepared slurry has been sitting for a minute, stir it again just before pouring because the starch settles quickly at the bottom.
Use gentle heat and stop once it thickens. Stir across the bottom and corners of the pan so the milk does not scorch. A rapid boil can make the mixture foam or stick, and cooking longer than needed can leave it pasty. The target is a light, pourable coating, not a stiff pudding.
Adjust in small amounts. For a thinner result, add milk a tablespoon at a time. For a thicker sauce, make a separate small slurry with 1 teaspoon (about 3 g) cornstarch and 1 tablespoon (15 ml) cold milk, whisk it in, and heat gently until thickened. Avoid sprinkling extra starch straight into the pan.

Serving Suggestions

Use this mixture as a one-for-one volume replacement for cream in recipes where cream mainly contributes thickness. Stir it into a pot of vegetable soup near the end of cooking, fold it into a stovetop pasta sauce, or whisk it into a gravy or casserole sauce. For best results, the sauce should be hot when you add the substitute, and you should pour it in gradually while stirring so it blends evenly.

It is especially handy in creamy soups made with potatoes, cauliflower, mushrooms, or squash, where the other ingredients already contribute body. In a pan sauce, add it after the flavorful liquid has reduced and lower the heat before stirring it in. In a baked casserole, mix it with the sauce ingredients before assembling so it is distributed throughout rather than forming thick streaks. Start with the same volume of substitute as the cream called for, then adjust the seasoning and thickness to suit the finished dish.

Keep expectations realistic: this is a thickened milk mixture, not a dairy cream replica. It has much less fat than heavy cream, so it will not give a sauce the same buttery mouthfeel or make a dessert taste as rich. It is also not suitable for whipping, topping berries, or recipes that rely on cream to form soft or stiff peaks.

Variations

For a lighter, more pourable sauce: Use 2 teaspoons (about 5 g) cornstarch instead of 1 tablespoon (8 g). This is useful when the recipe already contains flour, cheese, or another thickener. The result will be less dense, so give the finished dish a moment to settle before deciding whether it needs more body.

For a thicker sauce: Use up to 1½ tablespoons (about 12 g) cornstarch per cup of milk. This version is better suited to a sauce that needs to cling to pasta or vegetables, but it can become gluey if reduced too far. Add it to the dish gradually and stop when the texture is right; you may not need the full batch.

For more richness: Keep the base ratio and stir in the optional tablespoon of butter. You can also use evaporated milk in place of regular milk for a more concentrated, creamy taste, thinning it with a little water if needed to make 1 cup (240 ml). Evaporated milk is not the same as sweetened condensed milk, which is sugary and unsuitable for savory substitutions.

For a dairy-free version: Use an unsweetened, unflavored plant milk, such as oat or soy milk, and a dairy-free butter or neutral oil if you want added richness. The flavor and thickening can vary by product, so avoid vanilla or sweetened versions. A plant-based result will not taste exactly like a milk-based sauce, and some products may separate when boiled; warm gently and stir continuously.

Storage and Reheating

For the smoothest texture, make this substitute just before using it. If you have extra, transfer it to a clean, covered container and refrigerate within 2 hours of cooking. Use it within 3 to 4 days. It may turn quite thick or form a soft skin as it chills; that is a texture change, not a reason to leave it unrefrigerated. Stir it thoroughly before reheating.

Reheat in a small saucepan over low heat, whisking often. Add a splash of milk if it has tightened, and warm only until it is smooth and hot. For leftovers containing this mixture, reheat the full dish to 165°F (74°C), the USDA FSIS recommendation for leftovers, and stir so it heats evenly. Do not freeze the substitute if you can avoid it: thawing can make the starch mixture watery or grainy. If it separates after refrigeration, whisking may bring it back together, but it may not regain its original texture completely.

Frequently Asked Questions

What is the ratio of milk to cornstarch for a cream substitute?
Start with 1 cup (240 ml) milk and 1 tablespoon (8 g) cornstarch. That makes a lightly thickened mixture for cooked sauces, soups, and casseroles. The best amount can vary with the recipe: use a little less for a thinner sauce or increase it cautiously if the dish needs more body.

Can I use this instead of heavy cream in any recipe?
No. It works best when cream is being used to thicken a cooked dish, rather than for its high fat content. It will not whip, and it is not a good stand-in for heavy cream in ganache, whipped toppings, ice cream, or recipes where cream is the main ingredient. In those uses, the difference in fat and texture matters too much.

Can I add the milk and cornstarch mixture directly to a hot soup?
It is better to make the slurry with cold milk first, then heat it as directed or whisk it into a hot liquid gradually. If adding the cold slurry directly to soup, pour slowly while stirring and keep the soup at a gentle simmer until the starch thickens. Do not dump in the whole slurry at once, since uneven mixing can leave lumps.

Why did my substitute turn lumpy or thin?
Lumps usually mean the cornstarch was added dry to warm liquid, the slurry was not smooth, or it was poured in too quickly. Thinness can mean it did not get warm enough to thicken, or that the recipe needs a stronger ratio. Whisk gently over low heat for another short interval; if it still needs thickening, add a separately mixed cold slurry rather than dry starch.

Will this work with low-fat or plant-based milk?
Yes, although the final flavor and texture will differ. Low-fat milk produces a less rich result, while unsweetened oat or soy milk can work in many savory sauces. Choose an unflavored product, warm it gently, and check the label for added sugar or flavorings that would not suit the dish.

Can I make it ahead?
Yes. Refrigerate it in a covered container within 2 hours and use it within 3 to 4 days. It will thicken as it cools, so whisk in a little milk while reheating to restore a pourable consistency. For a recipe that needs a particularly smooth sauce, making the substitute fresh is usually the simplest option.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).