Half and half is a common enough ingredient in recipes but not something everyone keeps stocked all the time. If you come across a recipe that calls for it, but don’t have any in your fridge, not a problem. There are a few half and half substitutions you can use in a pinch.
What is Half and Half?
Half and half is a light cream sold in the US with a milk fat content of 10.5–18%. For comparison, whole milk has 3.5% milk fat while whipping cream has a 30–36% milk fat content and heavy (whipping) cream has 36%+ milk fat. It’s typically used in recipes where you want to add some creaminess without the heaviness and calories of heavy cream. See Also: What to Do With Leftover Half and Half
How to Make Half and Half Substitutes
*I’m using whipping cream and heavy whipping cream interchangeably here. While there is a small difference in milk fat (between about 1% to 6%), either will work just fine to make a half and half replacement.
The Easy Substitute
1/2 cup heavy cream* + 1/2 cup milk (any percent) The easiest way to substitute for half and half is just to mix equal parts milk and cream. It will have a slightly higher fat content than true half and half (15-19.75%) so will yield somewhat richer results, but sometimes that’s just extra delicious. Best for: Coffee and baking and cooking recipes where you don’t mind extra richness and you’re not worried about exactly accurate fat content and nutritional information.
Recipes Using Half and Half
Chicken and Broccoli Orzo Quick and Easy Fettuccine Alfredo for One Easy Chicken in Cream Sauce for Two Easy Creamy Chicken Pasta With Bell Peppers
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you. This gives you a half and half substitute in the 10-11.5% range, making it a near-perfect replacement for actual half and half. Best for: Coffee and recipes where you want that true creamy-but-not-to-rich half and half experience. To make a half and half substitute without heavy cream, combine butter (salted or unsalted is fine) and scant 1 cup of milk. Add melted butter to a 1-cup measuring cup and fill it the rest of the way with milk. If using whole milk, this will put you at about 13% milk fat. It won’t taste quite like half and half but will yield richer and creamier results than just milk. Best for: Pastas and cooking dishes where half and half is not the main ingredient. Should work fine in most baking recipes.
