All milk is, is cream that has had some fat removed. Whole milk consists of about 3.5% fat and butter consists of about 80% fat. Heavy cream has a 36% fat ratio. So, when using whole milk in the place of cream, it’s important to put fat back in to bring the fat ratio into balance. Easy to prepare, this heavy cream substitute is not meant for whipping but can be used in many different sauces, dressings, and baked goods.