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Substitute for half and half

asked by MaryP almost 4 years ago
3 answers 1585 views
added almost 4 years ago

Depends on what you are using it for and why you want to sub it. Availability, fat?
In soups I use cream, whole milk and 1/2 & 1/2 interchangeably depending on multiple variables. In sauces, I stick with higher fat content. You should be able to easily sub in baking, but then again, it all depends on what you are trying to achieve.


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added almost 4 years ago

Are you looking for a dairy free alternative? or just something else? Nothing else will give you exactly the same texture as half and half. That said, I generally use heavy cream.

It also depends upon what application you are using. For instance, my mom always used skim milk when she made quiche.

added almost 4 years ago

If you are not in the U.S. you might not have such a product. Use light cream or single cream.