Yep. It's that simple. Half whole milk, half heavy cream.
Half and half is a creamer that is half milk and cream (commonly known as half cream in the UK or sometimes known as single cream).
Half-and-half is literally half milk, half cream—combined together, you have a dreamy dairy product that's slightly less rich than heavy cream but creamier than plain milk. (Half-and-half is 10 to 18 percent milkfat; heavy cream is about 36% and whole milk is about 4%.)
You can also use skim milk to make half-and-half. Instead of using equal parts of milk and cream, use 2/3 cup of low-fat milk and 1/3 cup of heavy cream to make a seamless substitution. Another suitable swap for half-and-half is evaporated milk.
The simple answer is yes. There will be a difference in richness, which you may experience as both flavor and texture, but the functionality of both in a recipe is fairly similar.
Heavy cream usually has a high fat content, around 35%. Stabilizers are often added to help with texture and easier whipping. Half and half cream is equal parts heavy whipping cream and milk. It has a light creamy texture and is usually around 10% fat, but you can find light versions with less fat.
Replacing buttermilk with half and half, or vice versa, would really all depend on what exactly you are using the buttermilk for. As mentioned, buttermilk is noticeably lower in fat, and so replacing your buttermilk with half and half will increase the fat levels, resulting in an increase in calories as well.
Don't worry too much if you don't have whole milk or heavy cream. Nearly any milk will work, and you can substitute half-and-half for the cream. Ideally you want ingredients with a high fat content because these will create a creamy texture when cooled.
In summary, half-and-half is equal parts cream and milk. Evaporated milk is regular milk that has had a large portion of its water removed to create a concentrated milk. Half-and-half is slightly higher in calories and fat because of the cream it contains.
Here, in Australia, it's not something that you can find in shops so we've got some tips on how to make your own. Half-and-half is a mixture of equal parts full-cream milk and thickened cream. It has a higher fat content than milk but lower than cream and because it is thinner than cream, it can't be whipped.
Since half and half is really just a combination of two dairy products, it's fairly simple to substitute.
May 10, 2021
When it comes to cream, it's sometimes a case of the heavier the better – so why can't we find “heavy cream” in the dairy aisles of Australian supermarkets? The answer is simple – this rich version of cream is known in America as heavy cream, but in Australia as thickened cream.
In Australia, the labels “single” and “double” cream are mostly irrelevant. You need to read the fat content on the label to see which is which. Single cream (often labelled “pouring cream”) contains 33-35% fat, double cream has 60-66% fat, and thickened cream is single cream with a thickening agent added.
Double cream is the British term for heavy or whipping cream in the United States, but it is a little thicker than our whipping cream. It contains about 48% butterfat. Double cream is so rich, in fact, that it is easy to over whip it and get it too thick. Also know as Devonshire or Devon Cream.
Thickened cream is a whipping cream containing a thickener with a minimum fat content of 35 per cent. Clotted cream is high in fat and heat-treated, so it almost resembles soft butter. Popular in the UK, it's used to accompany scones and other desserts.
Whipping cream: This is a lighter version of double cream, with at least 35 per cent fat, and it whips beautifully without being quite so rich. Whipping cream is also good as a pouring cream, again, if you want something that's not too rich.
However, In the U.S., cream with a milk fat content percentage of 36 to 40 is classified as heavy cream. Meanwhile thickened cream contains a milk fat content percentage of 35. Heavy cream has no additives but is still naturally thick and fit for whipping. in the US, heavy cream is usually sold as 'whipping cream'.
Heavy cream, or heavy whipping cream, has more than 30% fat and is the best choice for making whipped cream. It will stand up in peaks and hold up for several hours without melting or losing its shape when piped on top of pies or cakes.