How to make a quick and easy half and half substitute with what you have in your fridge.
Half and half is a common enough ingredient in recipes but not something everyone keeps stocked all the time. If you come across a recipe that calls for it, but don’t have any in your fridge, not a problem.
There are a few half and half substitutions you can use in a pinch.
What is Half and Half?
Half and half is a light cream sold in the US with a milk fat content of 10.5–18%. For comparison, whole milk has 3.5% milk fat while whipping cream has a 30–36% milk fat content and heavy (whipping) cream has 36%+ milk fat.
It’s typically used in recipes where you want to add some creaminess without the heaviness and calories of heavy cream.
See Also: What to Do With Leftover Half and Half
How to Make Half and Half Substitutes
There are a few different ways to make half and half at home, but here are three of the most practical and common solutions.
The Easy Substitute
1/2 cup heavy cream* + 1/2 cup milk (any percent)
The easiest way to substitute for half and half is just to mix equal parts milk and cream. It will have a slightly higher fat content than true half and half (15-19.75%) so will yield somewhat richer results, but sometimes that’s just extra delicious.
Best for: Coffee and baking and cooking recipes where you don’t mind extra richness and you’re not worried about exactly accurate fat content and nutritional information.
*I’m using whipping cream and heavy whipping cream interchangeably here. While there is a small difference in milk fat (between about 1% to 6%), either will work just fine to make a half and half replacement.
The Accurate Substitute
3/4 cup whole milk + 1/4 cup heavy cream OR
2/3 cup nonfat milk + 1/3 cup heavy cream
This gives you a half and half substitute in the 10-11.5% range, making it a near-perfect replacement for actual half and half.
Best for: Coffee and recipes where you want that true creamy-but-not-to-rich half and half experience.
The No-cream Substitute
2 tablespoons melted butter + 1 scant cup of milk (preferably whole)
To make a half and half substitute without heavy cream, combine butter (salted or unsalted is fine) and scant 1 cup of milk. Add melted butter to a 1-cup measuring cup and fill it the rest of the way with milk. If using whole milk, this will put you at about 13% milk fat. It won’t taste quite like half and half but will yield richer and creamier results than just milk.
Best for: Pastas and cooking dishes where half and half is not the main ingredient. Should work fine in most baking recipes.
Recipes Using Half and Half
- Chicken and Broccoli Orzo
- Quick and Easy Fettuccine Alfredo for One
- Easy Chicken in Cream Sauce for Two
- Easy Creamy Chicken Pasta With Bell Peppers
Half and Half Substitute
Ingredients
Easy Half & Half Substitute
- 1/2 cup heavy cream
- 1/2 cup milk any percentage
Most Accurate Half & Half Substitute (With Whole Milk)
- 3/4 cup whole milk
- 1/4 cup heavy cream
Most Accurate Half & Half Substitute (With Non-fat Milk)
- 2/3 cup non-fat milk
- 1/3 cup heavy cream
Half & Half Substitute Without Heavy Cream
- 2 tablespoons melted butter
- 1 scant cup milk any percentage
Instructions
- Combine ingredients and use as you would half and half from a carton.
Notes
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
Carol Brittain says
Regarding the substitution of milk products that can be hard to find nowadays, there are shelf safe cartons of milk all varieties . Be sure to check the shelves at your market not just the refrigerator section. Also there are many recipes that are milk and egg free, like war cakes. They become popular during the world wars due to shortages.
Cal Abriola says
Thank you. I also appreciated the info and can now save money with your information.
JoEllen says
The name “Half and Half” comes from years ago when it really was half milk and half heavy cream. The newer products called half and half have been reformulated to be closer to 3/4 milk and 1/4 cream as a profit maker for the manufacturer.
BRIDGETT says
I’m just thankful for this post and the information. Im finding myself having a harder time buying our drinking/cereal milk, buttermilk, heavy cream & half & half, condensed and evaporared milk these days. Im realizing by learning how to subsitute is helping in saving us money without having to do without or at least not ‘doing’ as often. The price of eggs and dairy.. well most everythang now hurts us when the total $ amount is in front of us. We are on a very low fixed income.. less than $2000.00 a month and so I have been researching and doing everthang I can to help us and this was just one more blessing and Im so thankful! Its like a coupon for free that doesnt expire! ❤♀️ thank you again!
God bless from Ky.
Dave says
Wondering and this is just my thinking if you need Half and half why no take 3/; cup of whole milk add 1/4 cup of evaporated milk the 1 teaspoons of melted liquid butter mixed in to raise butter fat content would that work just asking or am I getting if base here
Marlene Robbertse says
Thank you very much as I am in South Africa but could not find it thus far in any of the stores and many recipes. Mention it
Tracy says
So glad you found the post useful, Marlene!!
reva says
Can you use evaporated milk
Tracy says
It depends what you’re making. Sometimes it will work just fine, but evaporated milk has a much lower fat percentage, so in some recipes, you’ll miss the richness half and half provides.
Michele Wirth says
If u add a tablespoon of cornstarch it thickens it up.
Nancy A Kostrej says
I always use evaporated milk in place of half and half. My mother taught me that when I was kid.
Mary says
I use canned milk in place of cream or half and half. I don’t know if this is an appropriate substitute or not but it works for me.