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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%.) Unless you take half-and-half in your
iced coffee, you may not always have a carton on hand. But not to worry if you need some: These easy half-and-half substitutes will save you in a pinch!
Ree Drummond goes big on half-and-half in her Cream of Asparagus Soup—it adds richness without overwhelming the lightness of the spring vegetable. Other dishes like Ree’s Creamy Potatoes with Chives use a combination of heavy cream and half-and-half (psst, if you need heavy cream substitutes, we can help!). The same magical balance can be found in desserts like ice cream—see Ree’s Chocolate-Mint Ice Cream for proof.
So if a recipe calls for half-and-half and your refrigerator isn’t carrying the goods, don't fret. Your dish isn't doomed to a milk-only future! Here are a handful of super easy and convenient half-and-half substitutes that will make all your creamy dishes just as delicious.
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Half-and-Half Substitute: 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.
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Half-and-Half Substitute: 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.
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Half-and-Half 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.
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Half-and-Half Substitute: 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.
