Half Half And Butter Substitute For Heavy Cream Food

HALF & HALF AND BUTTER SUBSTITUTE FOR HEAVY CREAM

Half & Half and Butter Substitute for Heavy Cream image

Half and half has a good fat content ranging between 10.5% to 18% fat. It is commonly found in most fridges and is a great substitute for heavy cream, like whole milk is, with a little butter added to it. When it's done your cream substitute can be used in sauces, dressings, baked goods, and makes a wonderful ganache.

Provided by Kitchen Crew

Time 5m

Number Of Ingredients 2

Ingredients

3/4 c + 2 Tbsp half and half
2 Tbsp unsalted butter

Steps:

1. Cut butter into pats and place in a microwavable bowl.
2. Melt butter in the microwave in 15-second intervals.
3. Stir butter in between intervals until it's just melted.
4. Put half and half in a microwavable bowl.
5. Microwave the half and half for 15-second intervals to warm it (2-3 times max). It needs to be a little warm, about room temperature. If the half and half is too warm, stir and let it sit for a couple of minutes.
6. Pour the melted butter and the half and half into the blender, in that order.
7. It is ready to be used. Do not refrigerate or it will separate.

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Milk and heavy cream. If you revisit the aforementioned definition of half-and-half, you’ll see that this swap is kind of the no-brainer of the bunch: Half-and-half is a combination of milk and cream, so if you have both ingredients handy, you’re all set.
Heavy cream and water. You can also achieve a half-and-half substitute in the absence of milk as long as you have some heavy cream. Pre the New York Times Cooking’s food substitution guide, you can thin heavy cream with a splash of water for yet another equal measure stand-in.
Butter and milk. But what if you’re all out of heavy cream? Simply turn to the ingredient that makes everything better: butter. This half-and-half stand-in requires a combination of 1 tablespoon, melted (unsalted) butter, plus enough milk to get up to one cup total liquid.
Milk and cornstarch. For another easy swap, the New York Times says that plain old milk combined with a touch of cornstarch will do in a pinch. All you have to do is thicken your milk by making a slurry with 1 tablespoon of cornstarch per cup of liquid and you’ve got yourself a half-and-half substitute that can be used in equal measure.

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Milk and heavy cream. If you revisit the aforementioned definition of half-and-half, you’ll see that this swap is kind of the no-brainer of the bunch: Half-and-half is a combination of milk and cream, so if you have both ingredients handy, you’re all set.
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Mix 1/2 cup whole milk + 1/2 cup light cream. Tasting notes: This is the actual formula for regular half-and-half, so I didn’t do a taste test here since I assume the result is identical.
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Mix 2/3 cup skim or low-fat milk + 1/3 cup heavy cream. Tasting notes: This one tasted the closest to regular half-and-half, which is great since I usually have skim or low-fat milk in the fridge!
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Milk and Butter. Combining milk and butter is an easy, foolproof way to substitute for heavy cream that’ll work for most recipes. The butter adds extra fat to the milk, making its fat percentage similar to that of heavy cream.
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Cream Cheese. Cream cheese is a type of fresh cheese made from milk and cream. Though it’s most often used as a spread for bagels and a star ingredient in cheesecakes, it can also make a good substitute for heavy cream in some recipes.

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