Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Stephanie is the Head Recipe Tester of Food52.
If the cream is whipped, you will need heavy cream. Half and half doesn't have enough fat to incorporate air and become thick and airy like heavy cream.
It depends on the recipe. If you're supposed to whip the heavy cream and fold it in, well half and half won't whip, so you'll end up with floppy mousse: still yummy I'm sure, but texturally off. If you're looking for a decadent mousse experiment, to my mind, you can't go wrong with the "genius recipe" for Herve This's mousse on this site.
Add a touch of Paris to your kitchen.
Help Us Design the Second Product in Our Line!
A Weeknight Curry That Loves Eggs
The Word is Out
Knitting My Way to a Happy Place
A Better Way to Travel
Please enter a valid email address.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)