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Ingredient substitute

What can you use instead of half-and-half?

Milk + butter (1 cup milk + 2 tbsp melted butter), Half milk + half heavy cream and Evaporated milk are the easiest swaps. Below: 3 options with the right amount to use, what changes in the dish and which diets they suit.

The quick answer

Milk + butter (1 cup milk + 2 tbsp melted butter). Use the same amount. Reconstructs the ~12% fat content.

Adjust: Stir well before using.

  1. Milk + butter (1 cup milk + 2 tbsp melted butter)

    Drop-in swap

    Use the same amount (ratio 1:1)

    Reconstructs the ~12% fat content.

    Flavor
    Same.
    Texture
    Same.
    Moisture
    Same.
    Adjust
    Stir well before using.
    Best for
    Any recipe

  2. Half milk + half heavy cream

    Drop-in swap

    Use the same amount (ratio 1:1)

    Make your own.

    Flavor
    Same.
    Texture
    Identical.
    Moisture
    Same.
    Adjust
    50/50 mix is exact.
    Best for
    Any recipe

  3. Evaporated milk

    Small adjustment

    Use the same amount (ratio 1:1)

    Slightly less fat. Won't whip well.

    Flavor
    Slightly caramelized.
    Texture
    Similar.
    Moisture
    Same.
    Adjust
    Works in any recipe.
    Best for
    Cooking, Sauces

Common questions

What is the best substitute for half-and-half?

Milk + butter (1 cup milk + 2 tbsp melted butter) is the closest swap. Use the same amount. Reconstructs the ~12% fat content.

How much should I use instead of half-and-half?

It depends on the swap. Milk + butter (1 cup milk + 2 tbsp melted butter): Use the same amount. Half milk + half heavy cream: Use the same amount. Evaporated milk: Use the same amount.

Scale it to your recipe

Enter the amount you need and the substitution tool works out the exact quantity. Or ask the chef how the swap will change your dish.

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