It depends on the recipe. If you are whipping the cream and adding it to a recipe to add lightness, like in a dessert, half and half will not work. Otherwise, for soups and other savory dishes, I've substituted all the time with no problem. As the other cook suggested, there may be less body, but the taste will be just fine. You may even like the lighter taste.
Yes, but it will have significantly less body than if you used the whipping cream. Whipping cream has a lot of milk fat in it. Half and Half is half whole cream and half whole milk.
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