It is actually different Heavy whipping cream is much more thick and unhealthy half and half is basically the heathery version of heavy whipping cream
yes
whole milk, or whipping cream
Yes
The use for cream can be used for whipping and in recipes with chocolate but mostly for whipping.
Yes; unless the recipe specifies "light," use heavy whipping cream.
The recipe I use calls for half and half so I would say yes.
It really depends on the recipe. I think in a glaze, it would be fine; in a frosting, it might be disaster. If it's just a simple powdered sugar glaze, go for it. Use a little less than called for at first though, because whipping cream is thicker than half and half.
Milk is better. Whipping cream makes it a bit weird. Actually, a mixture of both is good. If you are altering the recipe, it would be best to keep the same percentage of milk fat. Otherwise, the ice cream might not get hard, and the machine might not stop. So if you use half and half in place of some of the heavy whipping cream, you should also replace some of the regular milk with the half and half too.
Use equal parts of cream and milk to replace the same amount of half-and-half. Half-and-half is half milk, half light cream. Your substitute will have a little more butterfat than regular half-and-half, but will work in most recipes.
No
bogart
It depends on the dairy company in each area of the U.S., but in most regions of the country whipping cream (both light & heavy) comes in the following size container(s): Half gallon, quart, pint and half pint.