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We all keep half-and-half and heavy cream in our kitchens, but have you ever tried swapping them and it didn’t quite turn out right? The reason lies in the fact that half-and-half contains about half the milkfat of heavy cream, making it a lighter option that leads to a less rich and creamy result.
Both half-and-half and heavy cream can enhance beverages like coffee, tea, and smoothies, as well as add creaminess to some dishes. However, they’re not always interchangeable at a 1:1 ratio. We’ll dive into the specific properties of each and guide you on how to use them in your cooking. Additionally, we’ll explain the difference between half-and-half and light cream and explore whether fat-free half-and-half is a good choice.
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pamela_d_mcadams/Getty ImagesHalf-and-Half vs. Heavy Cream
The primary distinction between half-and-half and heavy cream lies in their milk fat content. According to the U.S. Food and Drug Administration (FDA), half-and-half is a 50-50 blend of heavy cream and milk, containing between 10.5 and 18 percent milk fat. This gives it a lighter, more watery texture compared to the richer, creamier heavy cream.
In contrast, heavy cream is a much thicker and richer product, requiring a minimum of 36 percent milk fat. This higher fat content makes heavy cream considerably thicker, creamier, and more indulgent than half-and-half.
Substitutions
You can swap half-and-half for heavy cream or vice versa in savory dishes like mashed potatoes or quiche, though expect some variation in texture and richness depending on which option you choose.
If you're looking to reduce fat and calories, or simply want to avoid an extra trip to the store, half-and-half is often a good stand-in for heavy cream—but there are two important things to keep in mind:
- Half-and-half lacks the milk fat needed to create thick, stable peaks like heavy cream does, so it can't be used as a substitute for whipping cream.
- Half-and-half requires tempering before being added to hot liquids, or it will curdle and separate, unlike heavy cream which doesn't need any special treatment.
If you'd like to transform one cream into the other to match your recipe more precisely, here's how you can do it:
How to Make Half-and-Half from Heavy Cream
If you have heavy cream and milk but need half-and-half, it's a simple solution.
To make 1 cup of half-and-half:
- In a small mixing bowl, combine ½ cup heavy cream with ½ cup milk.
- Whisk until well blended.
We told you it was simple! This homemade version is just like store-bought half-and-half, perfect for any recipe. You can also use it in your daily coffee routine.
How to Make Heavy Cream from Half-and-Half
Yes, you can reverse the process and turn half-and-half into heavy cream. All you need is unsalted butter to increase the fat content, giving you that rich, creamy texture.
To make 1 cup of heavy cream:
- In a small bowl, melt ¼ cup of unsalted butter.
- Gradually whisk in ¾ cup of half-and-half.
- Let the mixture cool down before using.
To temper half-and-half, add a small amount of hot liquid to the half-and-half in a bowl and whisk them together. Repeat this process two more times before slowly incorporating the tempered half-and-half back into the original mixture. This technique gradually raises the temperature of the half-and-half, preventing it from curdling.
Half-and-Half vs. Light Cream
The difference between half-and-half and light cream is even smaller than the one between half-and-half and heavy cream. According to the FDA, light cream contains between 18 and 30 percent milk fat, making it slightly richer than half-and-half (which has between 10.5 and 18 percent milk fat). However, light cream is still less rich and creamy than heavy cream.
Using Light Cream as a Substitute for Half-and-Half
Half-and-half and light cream are quite similar and can be swapped with ease. Like half-and-half, light cream makes an excellent addition to coffee. It’s also perfect for drizzling over mixed berries or using in place of whole milk in our glazed cake donuts recipe.
Light cream’s lower milkfat content prevents it from being whipped into fluffy whipped cream and makes it unsuitable for long cooking times, as it may curdle when exposed to heat for extended periods.
What Is Fat-Free Half-and-Half?
Fat-free half-and-half contains about half the calories of its regular counterpart and one less gram of sugar per serving. However, despite its seemingly healthy label, it’s often packed with fat-free milk, cream, corn syrup, artificial colors, and various chemicals not typically found in standard half-and-half.
How to Choose the Right Cream for Your Recipe
Heavy Cream
With the highest fat content (at least 36% milk fat), heavy cream adds a luxurious, velvety texture to your dishes, making it perfect for recipes that need a rich depth. It’s essential for soups like chowders and creamy tomato bisque, where thickness is key. Heavy cream also excels in desserts like ganache and crème brûlée, where it forms the base of indulgent richness. Additionally, it's the only cream that can be whipped into the perfect luscious consistency for whipped cream and mousses.
Half-and-Half
As the lightest option (containing 10.5% to 18% milk fat), half-and-half adds a subtle creaminess to beverages like tea without overpowering them. It’s also great in dishes like scrambled eggs, where it enhances fluffiness and moisture without adding too much richness. Half-and-half is a solid choice for sauces and gravies, providing a smooth consistency without heaviness.
Light Cream
Light cream, with a milk fat content ranging from 18% to 30%, strikes a balance between heavy cream and half-and-half, offering a moderate level of richness. It’s ideal for drizzling over fruits or desserts, adding just the right touch of creaminess. Light cream also makes an excellent milk substitute, bringing an extra layer of smoothness to your coffee or tea. For lighter baked goods like scones or muffins, it adds moisture without the full richness of heavy cream.
