🥛 Dairy

Half and Half Substitute for Baking: for Every Recipe

Discover the best half and half substitutes for baking including cakes, cookies, muffins, and more. Get the perfect texture and flavor for every baked good.

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Quick Answer

The best half and half substitutes for baking are milk (for lighter texture), heavy cream (for richness), or evaporated milk (for moisture). For dairy-free baking, use coconut milk, almond milk, or oat milk. The choice depends on your recipe's fat and moisture requirements.

Best Substitutes

Milk

1:1

Regular milk is the most accessible substitute for half and half in baking. It provides moisture and helps with leavening while keeping the texture light.

Best for:

cakescookiesmuffinspancakesquick breads

Most common substitute, works in most baked goods

Heavy Cream

1:1

Heavy cream adds richness and creates a more tender crumb in baked goods. It's perfect for recipes where you want extra moisture and richness.

Best for:

cakesmuffinssconesbiscuitsrich desserts

Richer texture, more tender crumb

Evaporated Milk

1:1

Evaporated milk is excellent for baking as it adds moisture and tenderness. It's slightly sweeter than half and half, which can enhance the flavor of your baked goods.

Best for:

cakesmuffinspumpkin piequichecustards

Slightly sweeter, adds moisture and tenderness

Buttermilk

1:1

Buttermilk adds a tangy flavor and helps with leavening in baked goods. It creates a tender texture and works especially well in pancakes and muffins.

Best for:

pancakesmuffinsbiscuitscakesquick breads

Tangy flavor, helps with leavening

Coconut Milk

1:1

Coconut milk is perfect for dairy-free baking. It provides moisture and richness while adding a subtle coconut flavor that works well in many baked goods.

Best for:

vegan cakesmuffinscookiespancakesdairy-free baking

Dairy-free, adds subtle coconut flavor

Almond Milk

1:1

Almond milk is a popular dairy-free option for baking. It has a mild nutty flavor and works well in most baked goods, though it may result in a slightly lighter texture.

Best for:

cakesmuffinscookiespancakesvegan baking

Dairy-free, mild nutty flavor

Oat Milk

1:1

Oat milk has a naturally creamy texture that works well in baking. It's dairy-free and has a mild, slightly sweet flavor that complements many baked goods.

Best for:

cakesmuffinscookiespancakesvegan baking

Dairy-free, naturally creamy

Sour Cream

1:1

Sour cream adds moisture and tenderness to baked goods while providing a tangy flavor. It's especially good in cakes and muffins where you want extra moisture.

Best for:

cakesmuffinsquick breadscoffee cake

Tangy flavor, adds moisture and tenderness

Greek Yogurt

1:1

Greek yogurt adds moisture, protein, and a tangy flavor to baked goods. It's especially good in muffins and quick breads where you want extra moisture and nutrition.

Best for:

cakesmuffinspancakesquick breads

Tangy flavor, high protein, adds moisture

Milk + Butter

1:1 (milk) + 1 tbsp butter per cup

Mix milk with melted butter to create a homemade half and half substitute. This gives you the exact fat content and texture of half and half for baking.

Best for:

all baked goodscakesmuffinscookies

Homemade half and half, most accurate substitute

Cooking Tips

  • 💡For cakes: Use heavy cream for extra richness, or milk for lighter texture
  • 💡In muffins: Buttermilk or sour cream add moisture and tenderness
  • 💡For pancakes: Buttermilk or milk work best and add extra flavor
  • 💡In cookies: Milk or evaporated milk provide the right moisture
  • 💡For scones: Heavy cream or buttermilk create the best texture
  • 💡In quick breads: Sour cream or Greek yogurt add moisture and tenderness
  • 💡For biscuits: Buttermilk or heavy cream work best
  • 💡In coffee cake: Sour cream or Greek yogurt add moisture and tang
  • 💡For pumpkin pie: Evaporated milk provides the best texture and flavor
  • 💡In quiche: Heavy cream or evaporated milk work best for custard texture

Frequently Asked Questions

Summary

Best half and half substitutes for baking including cakes, cookies, muffins, and more. Find the perfect milk, cream, or dairy-free alternative with proper ratios for every baked good.