Out of Heavy cream, one case
Can you substitute half-and-half for heavy cream?
3 options, ranked, with the exact amount
Use Half-and-half
1 cup for every cup of heavy cream
Yes in soups, sauces, mashed potatoes, quiche and coffee: use the same amount. Half-and-half is 10 to 12% fat against at least 36% for heavy cream, so the dish is lighter and can curdle if it boils. For baking or a richer sauce, use ¾ cup half-and-half plus ¼ cup melted butter per cup of cream. It will not whip.
- Verdict —
- You'll taste it
- The tweak —
- Stir it in at the end over low heat and do not let the dish boil afterward.
- Best for —
- creamy soups and chowders
- Pantry —
- Likely in your cupboard
One casethe full heavy cream card
Every option, one card
Ranked| # | Substitute | Instead of 1 cup heavy cream | Verdict |
|---|---|---|---|
| 1 | Half-and-halfcreamy soups and chowders | 1 cupYou'll taste it | You'll taste it |
| 2 | Half-and-half + butterscones and biscuits | ¾ cup half-and-half + ¼ cup butterTweak it | Tweak it |
| 3 | Half-and-half + cornstarchAlfredo-style sauces | 1 cup + 1 tbsp cornstarchTweak it | Tweak it |
| Not a swap | Fat-free half-and-half | not a swapNot for this | Not for this |
Half-and-half
lighter; thinner on the tongue
Equal parts milk and cream. It gives a creamy result with a third of the fat.
- Best for
- creamy soups and chowders, pan sauces and pasta sauces, quiche, mashed potatoes and coffee
- Prep
- Stir it in at the end over low heat and do not let the dish boil afterward.
- Contains
- dairy
- Where it fails
- Whipped cream, ganache, ice cream and caramel. It can also split in sauces with wine, tomato or lemon.
Half-and-half + butter
close to cream in richness
The added butter lifts the fat to about 27%, closer to cream.
- Best for
- scones and biscuits, cream sauces that should coat, baked custards and bread pudding
- Prep
- Melt the butter, cool it slightly, and whisk in room-temperature half-and-half.
- Contains
- dairy
- Where it fails
- Whipping. At about 27% fat it stays liquid.
Half-and-half + cornstarch
lighter than cream
A little starch gives the body of cream and guards against curdling.
- Best for
- Alfredo-style sauces, chowder, creamed spinach and gratins
- Prep
- Whisk the cornstarch into the cold half-and-half, then simmer gently 1 minute.
- Contains
- dairy
- Where it fails
- Baking and desserts.
Fat-free half-and-half
Skim milk thickened with corn syrup and gums.
- Best for
- coffee only
- Contains
- dairy
- Where it fails
- It breaks in hot sauces and has no fat to carry flavor.
Tips for substituting heavy cream
4 tips- Smaller batches: for ½ cup cream use 6 tbsp half-and-half + 2 tbsp melted butter.
- Take the pan off the heat before the half-and-half goes in, then return it to low. Simmering hard is what splits it.
- In a sauce with wine or tomato, reduce the acidic liquid first, then add the half-and-half with the cornstarch.
- For whipped topping there is no half-and-half method that holds. Use cream or chilled coconut cream.
Questions
4 questionsCan I use half-and-half instead of heavy cream in Alfredo sauce?
Yes. Use the same amount and whisk 1 tablespoon of cornstarch into each cup first, or melt in 1 tablespoon of extra butter. Keep the sauce below a simmer once the cheese goes in.
Can I whip half-and-half?
No. Cream needs about 30% fat to hold air, and half-and-half has 10 to 12%.
Can I use half-and-half instead of heavy cream in soup?
Yes, cup for cup. Add it at the end and warm it through without boiling.
Can I use half-and-half instead of heavy cream in baking?
In scones, biscuits and custards, yes, best with the butter added. In a ganache that has to set firm or a whipped filling, no.