The dairy aisle is home to so many options—milk, butter, yogurt, many different types of eggs, and beyond—and it often seems like new products, brands, and varieties are added each day. But there are plenty of long-time residents, too...namely, half-and-half and heavy cream. These creamy, dreamy wonders have been staples in our refrigerators for decades, lightening up our morning coffees, giving soups and sauces that perfect, velvety texture, and adding creaminess to all sorts of desserts (Ree’s Drummond’s vanilla ice cream is a prime example 😍). But...what's the deal with these two products? When it comes to half-and-half vs. heavy cream, is there really a difference? And more importantly (especially for the bakers and home cooks among us), are they interchangeable?
The answer all comes down to fat. The key, you see, is understanding the different types of milkfat content at play—because if you're looking to make a substitution, it’s important to assess whether the difference in milkfat content is going to alter your dish drastically. For instance, if you're after a splash or two in your coffee, consider them interchangeable. But if you're setting out to make a batch of whipped cream, well, that's a different story—and various types of cakes and other desserts will require the use of one or the other. Keep reading—we'll dive deep into all the delightful dairy details below!
What is heavy cream?
Heavy cream (or heavy whipping cream) is the thick, fatty part of milk that rises to the top during production. According to the USDA, heavy cream should have anywhere between 36 percent to 40 percent milkfat, making it one of the highest-fat dairy products on the market. No wonder it's the secret to glorious, beloved sweets such as whipped cream and ganache.
You may have also seen something called "whipping cream" in the dairy aisle—this product is also known as "light whipping cream," and it has a slightly lower milkfat content than heavy cream (roughly 30 percent to 36 percent). It can be used in place of heavy cream, though if you're whipping it, you'll want to note that you won't get the same distinct stiff peaks as you will from its fattier counterpart.
What is half-and-half?
You’ve probably used half-and-half in your morning cup of coffee...or to add thickness to dishes like pot pie and green bean casserole. (Yum!) In fact, you may even have a carton sitting in your fridge right now. But what exactly is half-and-half? Well, as its name suggests, it's equal parts whole milk and heavy cream. And, as required by the USDA, anything bearing the name "half-and-half" must have anywhere between 10.5 percent to 18 percent milkfat.
Are half-and-half and heavy cream interchangeable?
The two products may be similar, but they're not the same thing—so it really depends on what you're making. As we've discussed, half-and-half is part milk, part heavy cream (hence the name!), which means it's lower in fat than full-on heavy cream. So, if you’re cooking something forgiving like soup or mashed potatoes, heavy cream and half-and-half are virtually interchangeable in equal amounts, yes—both will give you that creamy texture we all love and crave. Just be mindful that heavy cream contains more fat, so it will taste much richer. For that reason, if you do use heavy cream in place of half-and-half, you might want to consider diluting it with a little bit of water first. And on that note, if you aren't sure what to do with a large amount of leftover heavy cream (because topping everything with whipped cream isn’t socially acceptable, tragically), just mix it with equal parts whole milk. Now, you have half-and-half. Magic!
How much half-and-half should I substitute for heavy cream?
Good question. In most cases, you can consider this a "one-for-one" swap. There's just one exception, and it's a big one: whipped cream. No amount of whisking is going to turn half-and-half into whipped cream! If you’re in dire need of whipped cream and you have no heavy cream in sight, don’t worry: A little bit of butter can save the day. Melt some butter (equal to about 1/8 the amount of half-and-half you're using) and whisk (and we mean WHISK!) it into the half-and-half until it starts to build volume. It may not taste exactly like actual whipped cream, but it’s certainly an acceptable substitute in a whipped cream emergency. And hey, we've all been there.
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FAQs
Half-and-half is made by combining equal parts milk and heavy cream, while heavy cream is made from collecting the milk fat that separates and floats to the top of fresh milk before it's hom*ogenized. Both are used to add creaminess to many recipes, from ice cream to soups.
What's the difference between half-and-half and heavy cream? ›
According to the FDA, half-and-half contains between 10.5 percent to 18 percent milk fat, while heavy cream contains between 36 percent and 40 percent milk fat. Because heavy cream contains more fat, it is thicker and has a richer taste and a creamier mouthfeel than half-and-half.
Can I use half-and-half in place of heavy cream? ›
Adding butter helps increase the fat percentage of half-and-half, making it a suitable alternative to heavy cream in almost any recipe, including those that require whipping. You can also use half-and-half to replace heavy cream without adding butter in certain recipes, such as sauces and soups.
Is half-and-half better than heavy cream for pasta sauce? ›
Half and half contains less fat than heavy cream, which can affect the texture and flavor of the dish. It is best to use half and half in recipes that do not require the thickness and richness of heavy cream, such as in soups and sauces.
What is considered a heavy cream? ›
According to the labeling standards of the Food and Drug Administration, heavy cream is a cream with no less than 36% milk fat. It may also be called heavy whipping cream (1). In contrast, whipping cream has a slightly lower milk fat content, 30–36%. It may also be called light whipping cream (2).
What is heavy cream used for? ›
It's an excellent thickener/enricher for soups and sauces, especially since cream (as opposed to half and half) will not curdle when boiled. Heavy cream is also used for ice cream, frostings and as a topper for desserts because when whipped, it can be piped and hold its shape.
Is heavy cream and heavy whipping cream the same thing? ›
Yes, heavy cream and heavy whipping cream are the exact same thing. The confusion lies in the fact that they're sold by different brands under two different names. According to the US Food and Drug Administration's labelling standards, heavy cream must contain at least 36 percent milk fat.
Which is healthier, half-and-half or heavy cream? ›
Differences in fat and calorie content
On the other hand, half-and-half is made from a combination of cream and milk, so it contains substantially less fat. Most types of half-and-half contain less than half the fat of heavy cream, consisting of 11% fat, or about 1.7 grams per tablespoon (15 mL) ( 5 ).
Can I use half-and-half instead of heavy cream in scones? ›
If you want a lighter tasting scone just use milk or half-and-half (light cream) instead of the heavy whipping cream. And to make the tops of the scones nice and crispy with a wonderful golden brown color, just pop them under the broiler, with a dusting of powdered sugar, just after they are baked.
How do I substitute half-and-half for milk and heavy cream? ›
Since we now know that half and half is equal parts milk and cream, we can make a substitute. Get a liquid measuring cup, fill it to the 1/2 cup line with whole milk and then add heavy cream to the 1 cup line. You just made a substitute for half and half.
Yes, you can make Alfredo sauce with milk or half and half instead of heavy cream. However, keep in mind that the texture and richness may be slightly different compared to using heavy cream. You might need to adjust other ingredients or thicken the sauce with a roux or cheese to achieve a similar consistency.
Is heavy cream good in spaghetti sauce? ›
Cheese and dairy give sauces creaminess while butter and oil give them richness. You also don't need to use a lot — these are just for finishing and rounding out the flavors in a sauce. Whole Milk or Heavy Cream: Add a splash and let the sauce simmer for a few minutes to thicken.
Is it better to cook pasta with heavy cream or cream? ›
If your recipe calls for stewing, simmering, sautéing, or baking, you'll want to use Puck Cooking Cream. Yes, they have some notable differences. Heavy cream, also known as heavy whipping cream, is most suited to whipping and piping because its high fat content allows it to hold its shape and form stiff peaks.
Which cream is best for pasta? ›
Recipe Tips
If you don't have double cream, use single cream or crème fraîche instead. Soft cheese, such as cream cheese, can be used as alternative too – it's richer than the cream, so 100g/3½oz should be plenty, along with an extra splash of water.
What is another name for heavy cream? ›
Heavy cream, also known as heavy whipping cream, is the thick part of the milk that rises to the top due to its high fat content.
Can you whip half-and-half? ›
Half-and-half is equal parts cream and milk, giving it a thinner consistency. While you can whip half-and-half, it's not going to sit in those lovely, fluffy peaks that we associate with a good whipped cream. Also, its runny nature means that it'll try to revert to liquid form as soon as you take your eye off it.
What is a substitute for heavy cream in baking? ›
What Can I Substitute For Heavy Cream? You can combine whole milk with butter or margarine, mix half-and-half with melted butter, or go dairy-free with olive oil and soy milk. Cornstarch and milk make a low-fat alternative, while milk and Greek yogurt add much more richness to the recipe!
What can I use half-and-half cream for? ›
You might only use it every morning in your coffee, but it is a handy milk substitute in baking, makes pasta sauces creamier, and can add flavor and body to gravies and pan sauces. It's not as heavy as cream yet more rounded than plain milk, and it keeps for a while, too.
