half and half or cream

Half and half is a dairy product consisting of equal parts whole milk and heavy cream, resulting in a fat content typically between 10-18% depending on regional standards. In the United States, half and half must contain between 10.5% and 18% butterfat by federal regulation, while in other regions the formulation may vary slightly. It occupies a middle ground between milk and cream, offering richer body than milk without the thickness of pure heavy cream. The product has a pale ivory color and mild, creamy flavor profile with subtle sweetness characteristic of dairy fat.

Half and half is a standard commodity product in refrigerated dairy sections and is often used interchangeably in cooking, though its lower fat content makes it less suitable for whipping than heavy cream. Some producers market it as "light cream" or "single cream" (particularly in British terminology), though precise fat percentages may differ by country.

Half and half is primarily used as a lightener and enrichment agent in beverages and sauces rather than as a primary ingredient. It is most commonly added to coffee and tea as a cream substitute, and appears frequently in dessert preparations such as custards, puddings, and ice cream where its balanced fat content contributes to a smooth texture without excessive richness. In savory cooking, it is used to create sauces with lighter body than those made with heavy cream—such as pan sauces, cream-based soups, and pasta dishes—while still providing sufficient fat for emulsification and mouthfeel. It is less frequently used in whipped cream applications due to its lower fat content, though some recipes may call for it in conjunction with other ingredients.