Heavy Cream, Whipping Cream, or Half-and-Half: Which to Use When

If you're confused with all the options in the milk section, you're in good company. Are heavy cream and heavy whipping cream different? What about heavy cream vs. whipping cream? Oh, and then there's half-and-half and heavy cream substitutes.

Similar names and placement right next to each other on retail shelves can baffle even advanced cooks and ultimately affect the consistency, texture, and flavor of certain dishes. Let's demystify these dairy products and share some basic cream know-how.

We'll define the different cream products, explain how to use them, and—in some cases—suggest dairy and non-dairy substitutes. Along the way, we share a few culinary tricks: namely, how to freeze heavy cream and how to temper half-and-half. Read on for your definitive guide to all things cream.

Types of Cream

Cream is the dairy product attained when the high-fat layer is skimmed off the top of milk before it's homogenized. However, there is more than one type of cream. 

To help us sort out the cream confusion, we looked to the U.S. Food & Drug Administration (FDA), which defines cream products according to their milkfat content.

Cream Classification
Product	% Milkfat
Heavy Cream (Heavy Whipping Cream)	36 to 40
Whipping Cream	30 to 35
Light Cream (Light Whipping Cream)	18 to 30
Half-and-Half	10½ to 18

Heavy Cream

Heavy cream is a common ingredient in sweet and savory recipes. With 36 to 40 percent milkfat, it has a higher fat content than light cream, whipping cream, half-and-half, whole milk, and evaporated milk. Each tablespoon yields 50 calories, 5 grams of fat, and 3.5 grams of saturated fat. Heavy cream's high-fat content means it doesn't curdle when heated, which makes it the best choice for homemade whipped cream because it whips into stiff peaks.

What About Heavy Whipping Cream?

Despite the different names, heavy cream and heavy whipping cream are the same product with identical nutritional stats. Next time you see heavy cream and heavy whipping cream packed next to each other in the grocery store, you'll know that it doesn't matter which one you pick up: different label, same delicious dairy product.

Uses for Heavy Cream

Heavy cream is more than just the definitive choice for making stiff-peaked whipped cream. Everything it touches becomes richer, creamier, and tastier. Recipes that call for heavy cream—like creamy cauliflower soup and Boston cream pie ice cream—become more luscious with heavy cream. Even a splash or two in recipes like slow-cooker Bolognese sauce and tarragon cream sauce can add a satisfying decadence to basic weeknight meals.

Substitutes for Heavy Cream

Heavy cream's closest dairy equivalent is whipping cream, followed by half-and-half, both of which have similar creaminess and flavor but with fewer calories and lower fat content. We also recommend the following substitutes that, while they don't work well for making whipped cream, are a good alternative in most other recipes.

• Butter and Whole Milk – Instead of 1 cup of heavy cream, melt ¼ cup unsalted butter and slowly whisk in ¾ cup whole milk (or half-and-half). The fat in the butter mimics the fat in heavy cream, while the milk makes a seamless dairy substitute.
• Coconut Milk – The perfect dairy-free heavy cream substitute, coconut milk has the same consistency and thickness as heavy cream and blends seamlessly into recipes for soups and stews.
• Evaporated Milk – With a similar consistency, you can use a 1-to-1 swap of evaporated milk for heavy cream in most sweet and savory dishes. Its flavor is richer with unique caramelized tones and is not a lower-fat option, but evaporated milk makes do in a pinch.

Whipping Cream

With 30 to 35 percent milkfat, whipping cream is a bit lighter than heavy cream. Whipping cream has 51 calories, 5.4 grams of fat, and 3.5 grams of saturated fat per tablespoon.

A 5-percentage-point difference in milkfat may not seem like a big deal, but it can drastically affect the richness and thickness of soups, sauces, and sweets. Whipping cream's lower fat content means it doesn't create perfectly stiff peaks when whipped. Counterintuitively, for a truly impressive whipped cream topping on pies or cakes, use heavy cream instead of whipping cream.

Uses for Whipping Cream

Whipping cream is ideal for—you guessed it—whipped cream. Its lower milkfat content gives it a light, airy texture but, when whipped, it doesn't hold its shape as well as heavy cream does. The result is a consistency similar to Cool Whip rather than a thick, intricate cream topping. Nevertheless, whipped cream made using whipping cream is perfect as a dollop on ice cream or a garnish for jelly bean meringues, berries and coconut cream, or sheet pan pavlova.

Substitutes for Whipping Cream

In addition to the substitutes for heavy cream, try one of these options for whipping up soft peaks, and then refrigerate until ready to serve.

• Silken Tofu and Soy Milk – For this high-protein swap, blend 1 pound silken tofu, 1 tablespoon vanilla extract, and ¼ cup sugar until smooth. Continue blending, gradually adding soy milk, until light and fluffy.
  
• Dry Milk, Lemon Juice, and Vanilla – To make a non-fat alternative, combine ½ cup cold water, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract in a large bowl. Add ½ cup non-fat dry milk, beat for 4 minutes or until stiff, and then beat in ¼ cup granulated sugar until smooth.
  
• Evaporated Milk and Lemon Juice – For this option, whip a chilled can of evaporated milk with 1 teaspoon of lemon juice.
  
• Banana, Egg Whites, and Sugar – This low-fat, dairy-free, vegetarian substitute calls for whipping two large, ripe bananas with two egg whites and 3 teaspoons of sugar until fluffy.
  
• Milk, Cornstarch, and Flour – For a low-fat, low-carb version, whisk 1 cup milk (almond, rice, or low-fat or nonfat dairy) and 2 tablespoons cornstarch.

Light Cream

Light cream—which is the same product as light whipping cream—has between 18 and 30% milkfat. One tablespoon delivers 44 calories, 4.6 grams of fat, and 2.9 grams of saturated fat. Also referred to as coffee cream or table cream, if you ask for cream in your coffee, you're likely to get light cream.

Uses for Light Cream

In addition to a coffee add-in, light cream is perfect drizzled over mixed berries or as a substitute for milk in glazed cake donuts or creamed corn. Don't overdo the light cream in recipes that are heated for long periods of time because light cream has the potential to curdle. It also can't be whisked into fluffy whipped cream due to its low milkfat content.

Substitutes for Light Cream

In most cases, you can swap one of these dairy alternatives in a recipe that calls for light cream.

• Evaporated Milk – Despite its distinct flavor, this option works best in casseroles, soups, and other dishes where its richer texture will enhance the meal instead of overpowering it.
• Whipping Cream – If you're looking for a consistency similar to light cream, use slightly less of this than called for, or add a bit of water or milk to it.
• Sour Cream or Yogurt – These dairy options do not whip well, so use either in its solid state to provide a rich, creamy substitute.
• Half-and-Half – With a consistency closest to light cream, this lower-fat version provides a similar smooth texture for sauces, casseroles, and baked goods.
  

Half-and-Half

Half-and-half is literally made with equal parts heavy cream and milk. It contains between 10.5 and 18 percent milkfat, less than half that of heavy cream. Each tablespoon of half-and-half has 20 calories, 1.7 grams of fat, and 1 gram of saturated fat.

Uses for Half-and-Half

If you're trying to cut back on fat, half-and-half is a suitable substitute for higher-fat cream, but don't try to whip it. Half-and-half doesn't contain nearly enough milkfat to form luscious stiff peaks that hold their shape.

Half-and-half is a delicious coffee creamer and the perfect way to add silky richness to creamy mashed potatoes, quiches, and caramel sauce. If you're cooking savory recipes like potato-parsnip soup or Joanna Gaines's asparagus and fontina quiche, heavy cream and half-and-half can generally be used interchangeably, but the dishes' consistency and richness may vary based on which type of cream you use.

Tempering Half-and-Half

When adding half-and-half to hot liquid, you have to temper it, which means raising its temperature slowly to prevent it from separating and curdling. To temper half-and-half, take a little bit of the hot liquid you want to add half-and-half to, and put it in a bowl with the half-and-half. Slowly whisk the two liquids together, and then repeat that process two more times. Finally, stir the tempered half-and-half back into the original mixture.

Substitutes for Half-and-Half

Whole milk, whipping cream, and even heavy cream are worthy half-and-half substitutes in any recipe that requires creaminess and richness. The consistency may be different than intended, but the dishes will still be delicious. The following suggestions make for a seamless half-and-half substitute.

Heavy Cream and Milk – You can easily make your own half-and-half at home by mixing equal parts heavy cream and milk in a mason jar (or any airtight container) and shaking vigorously.

Light Cream – The most similar dairy product to half-and-half, light cream is just slightly thicker in consistency than half-and-half.