half-and-half- cream
Half-and-half provides a moderate source of calcium and vitamin D, along with fat-soluble vitamins such as vitamins A and E. At approximately 10-12% milkfat, it contains substantially fewer calories and less fat than heavy cream while retaining creamy texture.
About
Half-and-half is a dairy product consisting of an emulsified mixture of equal parts whole milk and light cream, resulting in a product with approximately 10-12% milkfat content. Originating in the United States in the mid-20th century, it was developed as a convenient middle ground between the lower fat content of whole milk and the richness of heavy cream. The product is homogenized to maintain a stable, uniform consistency and has a mild, creamy flavor with subtle dairy notes. Half-and-half is typically sold in liquid form in refrigerated sections and has a shelf life of 7-10 days when properly stored.
Culinary Uses
Half-and-half is widely used in American and contemporary cooking as a lighter alternative to heavy cream in both sweet and savory applications. It is commonly added to coffee and tea as a creamer, used in cream sauces, soups (particularly chowders and bisques), and custard-based desserts where a less rich texture is desired. It can be incorporated into baked goods such as creamy pies and cheesecakes, though it cannot be whipped due to its lower fat content. Half-and-half is also used in ice cream bases, mashed potatoes, and scrambled eggs to add creaminess without excessive richness.