1/2 cup heavy cream + 1/2 cup milk
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.
If you do not have half and half you can substitute with one of two things. First you can use milk, though this will not be nearly as creamy and can effect both the taste and texture of what you are making. Alternatively, if you have heavy cream you can mix the cream with low-fat milk for homemade half and half.
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.
Half a cup.
A 1/4 a cup
I have doen that on ocassion and it seems to work.
You got it ! - Half cup of grapefruit definitely equals half cup of grapefruit
half a cup is 250mL as 500mL is a full cup :D
3/4 cup
1 cup of half and half is about 315 calories.
Half of one-fourth of a cup is one-eighth of a cup.