Whipping cream is very similar to heavy cream, with around 35% fat content to heavy cream’s 38%. In fact, the two are so similar that heavy cream is sometimes referred to as heavy whipping cream. As such, whipping cream is different to half-and-half in much the same ways. As the name suggests, it is high-fat enough to be whipped, and it is also less likely to split when added to sauces and soups.
Half-and-half vs light cream
Light cream is the closest to half-and-half in terms of fat content, with 20% milk-fat. Like half-and-half, it is not fatty enough to hold its shape when whipped, and may curdle when added to hot liquids without being tempered. It is still substantially higher in fat than half-and-half, however, which gives it a creamier, silkier texture and a richer flavour.
How to replace half-and-half in recipes
If your recipe calls for half-and-half but you don’t have any to hand, there are several ways to make your own, or at least a mixture with a similar fat content.
Whole milk and light cream
Half-and-half is made from equal parts whole milk and light cream, so if you have both of these ingredients, you can combine them to make your own half-and-half.
Whole milk and heavy cream
If you don’t have any light cream, you can use heavy cream instead, but instead of mixing equal parts milk and cream, use three parts milk to one part heavy cream.
Low-fat milk and heavy cream
If you only have low-fat or skimmed milk in the fridge, you can combine these with heavy cream to increase the fat content. Mix two parts low-fat milk to one part heavy cream for the right consistency.
Whole milk and melted butter
This is a solution that works well in baking due to its similar fat content, but is likely to taste a little odd if you try to add it to your coffee. Melt 4 tablespoons of butter, and top up with room temperature milk until you have 1 cup.
Vegan half-and-half
The good news for vegans is that dairy-free versions of half-and-half are also available, made from plant-based proteins such as almond milk, coconut milk, cashew milk, soy milk, and pea protein.
Recipes with half-and-half