Half And Half Vs Heavy Cream When To Use Both In Cooking

While both half-and-half and heavy cream work well in beverages like coffee, tea, or smoothies, and as a creamy add-in for some recipes, they won’t always work as a substitute for one another. Below, we break down the unique qualities of heavy cream vs. half-and-half, and how to cook with each. We also unpack exactly what fat-free half-and-half is and the differences between half-and-half and light cream. Heavy cream, on the other hand, is a thicker and richer cream that contains at least 36 percent milkfat, nearly double that of half-and-half. If you’re trying to cut back on fat, half-and-half is a suitable substitute. However, don’t try to whip half-and-half for whipped cream; the product simply doesn’t contain enough milkfat to form luscious stiff peaks. If you’re cooking savory recipes like Joanna Gaines’s asparagus & fontina quiche, or mashed potatoes, heavy cream and half-and-half can be used interchangeably, generally. Just know that the consistency and richness of these dishes may vary based on which type of cream you use. Beyond that, you must temper half-and-half when adding it to hot liquid, otherwise it will separate and curdle. To temper half-and-half, add a little bit of hot liquid to a bowl with half-and-half and slowly whisk together. Repeat two more times, then slowly stir the tempered half-and-half back into the original mixture. By doing this process, you are gently raising the temperature of the half-and-half, which prevents curdling. RELATED: This Heavy Cream Substitute Is So Good You Won’t Notice the Difference