Can I use Greek Yogurt and Milk instead of Heavy Cream in Doughnuts?

Provides creaminess and moisture with a slight tang, which can enhance flavor but may affect leavening slightly. Use a ratio of 1/2 cup Greek yogurt + 1/2 cup whole milk per 1 cup heavy cream.

Best Heavy Cream Substitute in Doughnuts

5 tested options with exact ratios, science-backed explanations, and tips for success.

Quick Answer

The best substitute for Heavy Cream in Doughnuts is Whole Milk and Unsalted Butter because it closely mimics the fat content and moisture balance of heavy cream, ensuring proper dough texture and richness without compromising the doughnut’s structure or flavor.

Top 5 Heavy Cream Substitutes for Doughnuts

Substitute	Ratio	Notes
⭐ Whole Milk and Unsalted Butter (Best)	3/4 cup whole milk + 1/4 cup melted unsalted butter per 1 cup heavy cream	This combination replicates the fat content of heavy cream, maintaining dough richness and tenderness without altering flavor.
Full-Fat Coconut Milk	1 cup full-fat coconut milk per 1 cup heavy cream	Adds a subtle coconut flavor and similar fat content, suitable for dairy-free doughnuts with a slight tropical note.
Greek Yogurt and Milk	1/2 cup Greek yogurt + 1/2 cup whole milk per 1 cup heavy cream	Provides creaminess and moisture with a slight tang, which can enhance flavor but may affect leavening slightly.
Cashew Cream	1 cup cashew cream per 1 cup heavy cream	A vegan, dairy-free option with creamy texture and mild flavor, though it may slightly alter the doughnut’s taste and color.
Evaporated Coconut Milk	1 cup evaporated coconut milk per 1 cup heavy cream	Thicker than regular coconut milk with higher fat, suitable for dairy-free doughnuts but with a distinct flavor.

Detailed Guide: Each Heavy Cream Substitute in Doughnuts

Whole Milk and Unsalted Butter (Best Option)

3/4 cup whole milk + 1/4 cup melted unsalted butter per 1 cup heavy cream

Quick tip: This combination replicates the fat content of heavy cream, maintaining dough richness and tenderness without altering flavor.

Heavy cream is approximately 36-40% fat, which contributes to the dough’s tenderness, moisture retention, and flavor. Combining whole milk (about 3.5% fat) with melted unsalted butter (about 80% fat) approximates this fat content, providing similar mouthfeel and dough elasticity.

To ensure proper integration, melt the butter and mix it thoroughly with the milk before adding to the dough. Use at room temperature to avoid shocking the yeast or altering dough temperature.

Compared to heavy cream, this substitute yields doughnuts with slightly less richness but preserves the soft, airy crumb and golden crust typical of classic doughnuts.

Full-Fat Coconut Milk

1 cup full-fat coconut milk per 1 cup heavy cream

Quick tip: Adds a subtle coconut flavor and similar fat content, suitable for dairy-free doughnuts with a slight tropical note.

Full-fat coconut milk contains about 17-24% fat, which is lower than heavy cream but sufficient to provide moisture and richness in doughnuts. Its creamy texture helps maintain dough elasticity and moisture retention.

Use well-shaken canned coconut milk to ensure even fat distribution. Be mindful of the coconut flavor, which can complement or alter the doughnut’s taste depending on other ingredients.

Final doughnuts will be slightly less rich and have a mild coconut aroma, but the texture remains tender and moist.

Greek Yogurt and Milk

1/2 cup Greek yogurt + 1/2 cup whole milk per 1 cup heavy cream

Quick tip: Provides creaminess and moisture with a slight tang, which can enhance flavor but may affect leavening slightly.

Greek yogurt is thick and high in protein and fat, contributing to dough structure and moisture. When combined with milk, it approximates the fat and liquid content of heavy cream.

Mix thoroughly to avoid lumps and ensure even hydration. The acidity may slightly react with baking soda or yeast, so monitor dough rise carefully.

Doughnuts will have a tender crumb with a mild tangy flavor, which can add complexity but differs from the neutral richness of heavy cream.

Cashew Cream

1 cup cashew cream per 1 cup heavy cream

Quick tip: A vegan, dairy-free option with creamy texture and mild flavor, though it may slightly alter the doughnut’s taste and color.

Cashew cream is made by blending soaked cashews with water to create a thick, creamy liquid with fat content similar to heavy cream. It provides moisture and richness necessary for tender doughnuts.

Ensure cashew cream is smooth and not too watery to maintain dough consistency. It lacks the exact fat profile of dairy cream but compensates with richness and creaminess.

Doughnuts made with cashew cream will be tender and moist but may have a subtle nutty flavor and a slightly different crumb color.

Evaporated Coconut Milk

1 cup evaporated coconut milk per 1 cup heavy cream

Quick tip: Thicker than regular coconut milk with higher fat, suitable for dairy-free doughnuts but with a distinct flavor.

Evaporated coconut milk has reduced water content and higher fat than regular coconut milk, making it closer in consistency to heavy cream. It adds moisture and richness necessary for doughnut dough.

Shake well before use and consider flavor compatibility with other ingredients. The fat content is still lower than heavy cream, so doughnuts may be slightly less tender.

Final doughnuts will have a moist crumb and a mild coconut flavor, differing from traditional heavy cream doughnuts.

❌ What NOT to Use as a Heavy Cream Substitute in Doughnuts

Half-and-Half

Half-and-half has a lower fat content than heavy cream, which can result in a less tender doughnut with reduced richness and a slightly denser crumb. It may also affect the dough’s ability to trap air during frying, leading to a less fluffy texture.

Sour Cream

Sour cream’s acidity and tangy flavor can interfere with the dough’s leavening and alter the flavor profile of the doughnuts, making them undesirably sour. Its thicker consistency also affects dough hydration and elasticity.

Evaporated Milk

Evaporated milk lacks sufficient fat and has a cooked flavor that can negatively impact the doughnut’s taste and texture. It also does not provide the richness or moisture balance needed for optimal dough development.

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