Depends on the recipe, but most often yes. The results just won't be as rich. What are you making?
hardlikearmour is a trusted home cook.
As long as you're not trying to whip it. If the recipe calls for liquid heavy cream, then half-and-half most likely will be an adequate substitute. If the recipe needs the extra fat from the cream, you could add a little unsalted butter also.
I have often sub'd half and half, but would not go any lower in fat content.
Half n half is fine for most recipes that call for cream. Just keep in mind you do not save hardly any calories by doing that.
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