Half-and-half can be used as a substitute for heavy cream in many recipes, especially for cooking and baking where the texture and richness of heavy cream are not critical. However, since half-and-half contains less fat (10.5% to 18%) compared to heavy cream (at least 36% fat), it will be less rich and creamy. For better substitution, you can mix 7/8 cup of half-and-half with 1/8 cup melted butter to approximate the fat content and texture of heavy cream. This mixture works well for sauces, soups, and casseroles but is not suitable for making whipped cream because half-and-half does not whip well. In simple terms:
- Use half-and-half 1:1 for soups, sauces, mashed potatoes, or baking where cream richness is not essential.
- Add melted butter to half-and-half to mimic heavy cream's richness better.
- Do not use half-and-half alone if you need to whip the cream.
So yes, half-and-half can replace heavy cream in many recipes with some adjustment, but it's not an exact substitute for whipping or very rich creamy textures.
