Half-and-half is made from equal parts whole milk and light cream, so if you have both of these ingredients, you can combine them to make your own half-and-half. If your recipe calls for half-and-half but you don’t have any to hand, there are several ways to make your own, or at least a mixture with a similar fat content. It is still substantially higher in fat than half-and-half, however, which gives it a creamier, silkier texture and a richer flavour. Like half-and-half, it is not fatty enough to hold its shape when whipped, and may curdle when added to hot liquids without being tempered. Light cream is the closest to half-and-half in terms of fat content, with 20% milk-fat. As the name suggests, it is high-fat enough to be whipped, and it is also less likely to split when added to sauces and soups. As such, whipping cream is different to half-and-half in much the same ways. In fact, the two are so similar that heavy cream is sometimes referred to as heavy whipping cream.
Whipping cream is very similar to heavy cream, with around 35% fat content to heavy cream’s 38%. This means adding hot liquid to the cream one drop at a time so it is gradually raised to the same temperature as the liquid. While it is more tricky to add to hot liquids, you can still make sauces and soups with half-and-half by tempering it before you add it. Half-and-half has the benefit of being lower in saturated fats and calories, while still having a rich, creamy flavour. Heavy cream is also easier to add to hot liquids like soups and sauces, as its high fat content makes it less likely to curdle. Only high-fat creams can hold their shape when whipped, so one of the key differences between heavy cream and half-and-half is that heavy cream can be whipped, while half-and-half cannot. Heavy cream has among the highest fat content of all creams, at around 38%, more than double the fat content of half-and-half.
Cream is mostly classified according to its fat content, as this is largely what determines its flavour and how it reacts when used in recipes.
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