These Half-and-Half Substitutes Are Just as Creamy
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When Ree Drummond makes her Perfect Iced Coffee, she likes to add a splash of half-and-half. "It is out-of-this-world creamy and wonderful," she says. But what exactly is half-and-half? And what should you do if you run out of it in your fridge? Though half-and-half is a staple in some people's coffee, others might use when cooking or baking like in Ree's creamy mashed potatoes or her grasshopper pie. So, knowing some good half-and-half substitutes will save the day when you suddenly realize that you're down to the last drop.
But first, let's talk about half-and-half versus heavy cream since the two aren't exactly the same. In fact, half-and-half is simply a combination of half milk and half cream. It'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 percent and whole milk is about four percent.) Half-and-half a dreamy dairy product that's often used in creamy pasta sauces, desserts, or even quiche! But if your recipe calls for half-and-half and don't have any handy, there's no need to fret. These five easy substitutes are perfect alternatives no matter what the occasion. And some can even be used for your morning cup of joe! So, read on to find out the best half-and-half substitutes. (Then, check out this list of heavy cream substitutes, too!)
Milk + Cream
Let’s get technical for a second: Standard half-and-half is made using light cream, which has about 2/3 of the fat of heavy cream. For the ultimate DIY sub, use equal parts light cream and whole milk. If it’s heavy cream that’s in your fridge, for 1 cup half-and-half, substitute ¾ cup milk plus ¼ cup heavy cream. If your household is more of a low-fat milk kind of place, adjust the ratio to account for the missing fat: 2/3 cup low-fat milk plus 1/3 cup heavy cream.
Milk + Butter
Melt 1 tablespoon butter in a liquid measuring cup, then fill it with enough whole milk to yield 1 cup. If using this substitute to cook, the solidified globules of butter will melt once heated. If using in a baking recipe, blend the substitute so it emulsifies first before combining with any dry ingredients.
Milk + Cornstarch
You might recognize cornstarch as a common ingredient for thickening sauces. And the same science applies when it comes to thickening milk. Stir together 1 cup milk with 1 tablespoon cornstarch. The texture will be similar to that of half-and-half so it makes for an easy substitute.
Evaporated Milk
This shelf-stable pantry item can be used as a 1:1 swap for half-and-half, but the end result may taste different because of the structure of evaporated milk as well as its slightly caramelized flavor. The fat content of this substitute is similar—about 12% for half-and-half and about 10% for evaporated milk—but evaporated milk is just milk with its water removed.
Sour Cream or Yogurt
For baking, sour cream or yogurt are easy 1:1 substitutes for half-and-half, though both are tangier. When cooking, however, yogurt and sour cream may separate over direct heat and result in a chalky or gritty texture, so they may not be ideal for soups or sauces. For a recipe like ice cream, substituting some or all of the half-and-half will work, but it’s helpful if milk or cream can be used for any part of a custard base prepared over heat. Once the base is chilled, the sour cream or yogurt can be whisked in before churning the ice cream.
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