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If you're cooking, you can add butter and water to half and half to get an equivalent amount of heavy cream.

Heavy cream is 36% fat, half and half is 10% fat, butter is 81% fat. And water is 0% fat :). So, we just need to balance the half and half, butter, and water to give us the same volume and the same amount of fat.

To mimic one cup of heavy cream, use

.5 cup (121g) of half and half plus

.4 cup (91g) of butter plus

1/8 cup (28g) water.

I've done this for candy making (truffles and caramels) and it works fine. But I doubt this will do the trick for uses (like whipping) which don't involve cooking.

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โˆ™ 13y ago
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โˆ™ 8y ago

You would have to use a cream separator. It is easier to just get cream.

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โˆ™ 14y ago

equal parts whole milk and heavy cream

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โˆ™ 14y ago

Yes:)

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Q: How do you convert half and half into heavy cream?
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Is half and half heavy crean?

No it is not the same thing. "Half and half" is half milk and half cream. Heavy Cream is mostly cream and contains much less milk.


Is half and half like heavy whipping cream?

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No, because the scientific composition of the cellular structure of half and half has less oxygen-phosphate molecules than heavy cream. Although, if you alter the cellular activity by using a magnetic beam to separate the atoms and fuse the neutrons and protons, you can get heavy half and half, which is biologically approximate to heavy cream. If you are using the heavy cream to whip, half and half won't work. If you are using the cream just for flavor and texture, half and half can be used and will work fine.


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