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Half-and-half is a blend of equal parts whole milk and light cream, containing 10-18% milkfat. It adds richness to coffee and recipes without the heaviness of heavy cream.
No, half-and-half has too little fat (10-18%) to whip. Heavy cream needs at least 30% fat to hold air. Half-and-half works for pouring, not whipping.
Half-and-half has about one-third the calories and fat of heavy cream. For coffee or recipes where you'd use cream, it's a lighter option.
For cooking, mix 3/4 cup whole milk with 1/4 cup melted butter to approximate 1 cup half-and-half. Or use whole milk for less richness.
Keep refrigerated and use within 7-10 days of opening. Unopened, follow sell-by date. Does not freeze well.
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