half & half
Half and half provides moderate amounts of fat and protein from milk solids, contributing approximately 1.7g fat and 0.3g protein per tablespoon. It is a source of calcium and vitamin A, though in smaller quantities than heavy cream.
About
Half and half is a dairy product consisting of equal parts whole milk and light cream, typically containing 10-12% milk fat by weight. Originating in the United States, this hybrid product emerged in the early 20th century as a compromise between milk and cream, offering a richer mouthfeel than milk while remaining lighter and more pourable than heavy cream. Half and half has a pale ivory color, smooth texture, and subtle sweet dairy flavor with no tang. Unlike heavy cream, it cannot be whipped to form peaks due to its lower fat content, though it does contain sufficient fat to add richness to dishes and beverages.
Culinary Uses
Half and half is widely used as a lightener and enricher in coffee, tea, and other hot beverages, where it contributes creaminess without the heaviness of heavy cream. In cooking, it serves as a bridge ingredient in sauces, soups, and creamed dishes—particularly in classic French preparations and American comfort food—providing body and luxurious texture without the risk of curdling that can occur with higher-fat creams at lower temperatures. It is also used in desserts, custards, and ice cream bases. While it can occasionally substitute for cream in certain applications, the lower fat content means it cannot be successfully whipped and may produce less stable results in temperature-sensitive preparations.