of cream or half and half
Half and half provides moderate fat content (approximately 10-12% milk fat) and is a source of calcium and vitamin D, though it contains fewer calories than heavy cream while offering more richness than whole milk.
About
Half and half is a dairy product composed of equal parts whole milk and heavy cream, producing a mixture with approximately 10-12% milk fat content. Originating in the United States during the mid-20th century as a convenient alternative to maintaining separate dairy products, half and half occupies a middle ground between milk and cream in terms of richness and culinary function. The product is homogenized to ensure uniform consistency and has a smooth, slightly viscous texture with a mild, dairy-forward flavor profile that is less rich than heavy cream but more substantial than whole milk.
Culinary Uses
Half and half is widely used in American and European cuisines as a lighter cream option for coffee, tea, and other beverages, where it adds richness without the heaviness of heavy cream. In cooking, it serves as a versatile ingredient for sauces, soups, and creamy dishes—particularly in recipes where full-fat cream would be too rich or where added body is needed beyond milk alone. It cannot be whipped due to its lower fat content, but it is frequently used in mashed potatoes, creamy pasta dishes, quiches, and custard-based desserts. Half and half is also employed in cocktails and frozen desserts where a balanced creaminess is desired.