I'm making a corn bake in the crock pot that calls for 1 1/2 cups of milk. How much whipping cream would I use?

  • 1
    Thanks for posting this as a question! Could you include the recipe in your question? You can use the "edit" button to do so.
    – Catija
    Commented Feb 9, 2016 at 16:27
  • What is a crock pot? (and a corn bake, but we will get that from the recipe).
    – Marc Luxen
    Commented Feb 9, 2016 at 17:24
  • The amount of fat is about 5:1, but cream has no sugar in it so you may wish to adjust that. Why aren't you using milk?
    – Escoce
    Commented Feb 9, 2016 at 18:23
  • 3
    @MarcLuxen not exactly. A pot with integrated heating and and often a timer, used for slow cooking / simmering at low temperatures for many hours.
    – Stephie
    Commented Feb 10, 2016 at 8:21
  • 1
    What are you trying to accomplish? Make the dish richer, or are you out of milk?
    – GdD
    Commented Feb 10, 2016 at 11:02

2 Answers 2


As the previous answer says, there is an enormous difference between milk and cream.

However, it is possible to reach a rough substitute for milk by mixing your cream with an equal amount of water by volume - in your case, 3/4 cream and 3/4 cup water.

It won't be exactly the same (the fat content will still be substantially higher than it would be if you used milk, and if you do a taste test, comparing the flavor of whole milk to a 50/50 cream/water mix, you'll see that the flavor is also very different), but it should work.

However, there is a chance that the higher fat content will lead to the sauce breaking, so if you want to be 100% sure of success, go get some milk. If you're willing to gamble a bit, try diluting the cream.


Whole milk is 3.5 % fat.

Whipping Cream is 35 % fat.

That's a big difference.

Unless there's a another fat in your recipe that you can reduce, I don't see that you can substitute cream for milk without completely changing the recipe.

  • 2
    The recipe greatly affects whether the substitution is possible... many sauces, for example, will work just fine, they'll simply be much richer... without knowing the recipe, it's not really possible to answer.
    – Catija
    Commented Feb 9, 2016 at 20:44

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.