half and half substitutes

14 substitutes · avg score 7.7 · Half-and-half — a roughly 50/50 blend of whole milk and light cream, richer than milk but lighter than cream. Used in coffee, creamy soups, sauces, scrambled eggs, and quick desserts.

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quick swaps (averaged across uses)

01

Butter

10.0
7/8 cup : 1 cup

Melt 1 tbsp butter into 1 cup milk minus 1 tbsp to approximate half-and-half richness; best in soups and sauces

02

Cream

10.0
1 cup : 1/2 cup

Use 1 part cream to 1 part whole milk; richer result, reduce if recipe is delicate

03

Light Whipping Cream

10.0
1 cup : 1 cup

Lighter, won't whip as well

04

Heavy Cream

10.0
3/4 cup : 1 cup

Richer and thicker; dilute with 1/4 cup water per 3/4 cup cream to match fat content

05

Whole Milk

8.0
1 cup : 1/2 cup

Dilute with 1/2 cup water to match richness

06

Heavy Whipping Cream

7.5
3/4 cup : 1 cup

Very rich; thin with water or milk, ideal when you want extra body in sauces

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