Heavy cream's high fat content is what makes it rich and (when whipped) stable. Enter how much heavy cream you need to see substitute amounts for cooking, baking, and whipping.
Heavy cream is roughly 36–40% milk fat, which is what gives it richness in sauces and the stability to hold peaks when whipped. Milk mixed with melted butter approximates that fat percentage closely enough for cooking and baking, but it won't whip because the fat isn't emulsified the same way. Full-fat canned coconut cream, chilled overnight so the fat separates and firms up, is the one dairy-free option that can actually be whipped into stiff peaks.
Source: Ratios follow the standard milk-and-butter substitution published by the USDA's National Agricultural Library food-substitution reference and common test-kitchen guidance.
No — the fat isn't emulsified the way it is in real cream, so this mixture won't hold air and form peaks. Use it for sauces, soups, and baking instead.
Milk and melted butter or evaporated milk both work well in soups and sauces, adding richness without needing to be whipped.
Chill a can of full-fat coconut milk (not "lite") overnight so the cream separates and firms up at the top, then scoop out only that solid part and whip it — the watery liquid underneath won't whip.
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