Half-and-half is made by combining equal parts milk and heavy cream, while heavy cream is made from collecting the milk fat that separates and floats to the top of fresh milk before it's homogenized.

This gives half and half a less creamy, more watery texture than heavy cream. Heavy cream, on the other hand, is a thicker, richer product that must have at least 36 percent milk fat.

Made with equal parts heavy cream and milk, half-and-half ranges from 10.5% to 17% milkfat (light cream is 18-29% milkfat).

Low-fat or skim milk and heavy cream: Blending low-fat or skim milk with heavy cream works just as well as whole milk, and technically you can use the exact same ratio as whole milk for any of ...

For the ultimate DIY sub, use equal parts light cream and whole milk. If it’s heavy cream that’s in your fridge, for 1 cup half-and-half, substitute ¾ cup milk plus ¼ cup heavy cream.

A dollop will make all your dishes creamier. Heavy cream is also referred to as heavy whipping cream. Don’t be fooled — there’s no difference. They are both dairy products with 36% milk fat.

It's slightly less rich than heavy cream but creamier than plain milk. (Half-and-half is 10 to 18 percent milkfat; heavy cream is about 36 percent and whole milk is about four percent.) ...

Made with equal parts heavy cream and milk, half-and-half ranges from 10.5% to 17% milkfat (light cream is 18-29% milkfat).