Cream to Milk Converter

For most cooking and baking purposes, yes. Whisking melted butter into whole milk gives a richer, creamier liquid that stands in well for cream in cooked sauces, batters, and baked goods. It will not whip like cream, and the texture in cold or uncooked preparations will be different, so it is best used where the mixture is heated.

Approximately 75ml whole milk plus 25g melted butter per 100ml double cream. This follows the standard 3/4 cup milk to 1/4 cup melted butter rule (a 3:1 ratio). It gives a creamy, cookable blend of around 23% fat — richer than milk but well short of double cream’s 48% butterfat — so it suits sauces and baking rather than whipping. Let the melted butter cool slightly before whisking it into the milk so it does not seize.

Yes, approximately 85ml whole milk plus 15g melted butter per 100ml single cream. Single cream has less fat (around 18%), so you need less butter. This works well for sauces and recipes where the cream is cooked rather than whipped.

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.

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.