Heavy Cream vs. Half-and-Half: An Expert Explains the Difference

Can you use them interchangeably, or would that ruin your recipe?

<img src=' alt='

Simply Recipes / Photo Illustration by Wanda Abraham

‘ title=”An image of a pint carton of half-and-half and a quart carton of heavy whipping cream on a mostly speckled yellow background with lavender accents”>

In my experience as someone who loves to cook and bake at home, choosing the right dairy product is essential. Making the wrong selection can be the difference between a creamy, decadent final product or one with a thin consistency and watery texture.

And while I love the taste of both half-and-half and heavy cream, I’ve learned that culinary missteps can easily happen if you accidentally grab the wrong option at the supermarket. But why is this, and how do these dairy products actually differ?

I consulted an expert to clear up this confusion, helping you to better understand the differences between half-and-half and heavy cream—and what recipes they’re best suited for.

What Is the Difference Between Heavy Cream and Half-and-Half?

The primary difference between heavy cream and half-and-half is fat content.

“By law, half-and-half must contain 10.5% to 18% fat. It’s a mixture of approximately equal parts milk and cream, making it lighter in texture,” says Abbey Thiel, Ph.D., food scientist, consultant, and educator. Heavy cream must contain 36% or more fat, making it much richer and thicker.

Interestingly, both of these foods have legal definitions. “This is done because producers could easily water down their half-and-half or heavy cream and earn more money. This type of fraud is prevalent throughout history, so foods that are easily tainted now have a standard of identity that must be met,” Thiel explains.

<img src=' alt='

Simply Recipes / Mark Beahm

‘ title=”Heavy cream whipped using a hand-held whisk for no-bake pumpkin cheesecake recipe”>

What Are the Best Uses for Heavy Cream vs. Half-and-Half?

The thinner, lighter texture of half-and-half reminiscent of rich, silky milk and the thick, creamy consistency of heavy cream are generally best used in different types of recipes, though there is some overlap.

“Half-and-half is most commonly used in coffee, tea, or recipes where you want a lighter, creamier texture without as much richness,” says Thiel. This dairy product is also commonly used on its own or in conjunction with milk or heavy cream (depending on the desired outcome) in soups, egg dishes, ice cream, and baked goods.

Heavy cream is an ideal choice when preparing creamy soups, casseroles, sauces, ice cream, baked goods, and whipped cream. “In whipped cream and ice cream, the high fat content of heavy cream is needed because the fat network formed in these products (thanks to cream’s high fat content) gives them their stand-up properties and prevents them from collapsing against gravity,” Thiel explains.

How To Pick the Best Dairy

When shopping for half-and-half and heavy cream, it’s important to take a close look at the food label.

“Make sure to check the label for the fat percentage. Some brands offer cream variations like light cream (20% to 30% fat) or whipping cream (30% to 35% fat), which are slightly different from heavy cream,” says Theil. These alternatives will result in a final product with a lighter, less creamy consistency compared to heavy cream.

On the ingredients list of the food label, you’ll also find information on whether there are any additives in the dairy product. “Some brands may include ingredients like carrageenan or gellan gum to improve texture or shelf life. If you prefer fewer additives, look for brands with just milk and cream listed,” Thiel adds.

The Best Way To Store Dairy

Proper dairy storage is key to maximum freshness and extended shelf-life. Thiel recommends always keeping half-and-half and heavy cream refrigerated at a temperature consistently below 40°F to slow spoilage. Storing them in the coldest part of the fridge (usually near the back) will also help in this regard. Avoid housing your dairy products in the door of the fridge as it has the most temperature variation.

“Once opened, ensure the container is tightly sealed to prevent exposure to air, which can cause the dairy to spoil faster,” says Thiel. If the original container doesn’t seal well (think foldable cardboard milk cartons), she recommends transferring your dairy to an airtight container to minimize oxygen exposure and extend shelf-life.

And finally, trust your senses when it comes to sussing out dairy freshness. “Always check for off smells, curdling, or sour taste as those are signs that the product has spoiled, even if it’s within the expiration date. Dairy products can be finicky,” Thiel explains.

Read the original article on Simply Recipes.