Substitute For Half And Half Recipes

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SUBSTITUTE FOR HALF AND HALF



Substitute for Half and Half image

This substitute works well in baked goods, soups and other cooked dishes. It will not whip, and therefore should not be used in any recipe that calls for whipping half and half. I found this on About.com-Frugal Living. Putting it here for safe keeping.

Provided by Kyrashallen

Categories     Very Low Carbs

Time 2m

Yield 1 Cup

Number Of Ingredients 2

1 tablespoon butter or 1 tablespoon margarine, melted
milk

Steps:

  • Replace 1 cup of half & half with melted butter or margarine, plus enough milk to equal 1 cup.

Nutrition Facts : Calories 101.8, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 101.4, Protein 0.1

SUBSTITUTE FOR HALF AND HALF'



Substitute for Half and Half' image

Make and share this Substitute for Half and Half' recipe from Food.com.

Provided by davidsonslady

Categories     Dessert

Time 4m

Yield 1 cup

Number Of Ingredients 2

4 teaspoons melted butter
milk, to make 1 cup

Steps:

  • melt butter in measuring cup.
  • add enough milk to make 1 cup.

Nutrition Facts : Calories 134.4, Fat 15.2, SaturatedFat 9.6, Cholesterol 40.3, Sodium 133.8, Protein 0.2

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  • Milk and heavy cream. If you revisit the aforementioned definition of half-and-half, you’ll see that this swap is kind of the no-brainer of the bunch: Half-and-half is a combination of milk and cream, so if you have both ingredients handy, you’re all set.
  • Heavy cream and water. You can also achieve a half-and-half substitute in the absence of milk as long as you have some heavy cream. Pre the New York Times Cooking’s food substitution guide, you can thin heavy cream with a splash of water for yet another equal measure stand-in.
  • Butter and milk. But what if you’re all out of heavy cream? Simply turn to the ingredient that makes everything better: butter. This half-and-half stand-in requires a combination of 1 tablespoon, melted (unsalted) butter, plus enough milk to get up to one cup total liquid.
  • Milk and cornstarch. For another easy swap, the New York Times says that plain old milk combined with a touch of cornstarch will do in a pinch. All you have to do is thicken your milk by making a slurry with 1 tablespoon of cornstarch per cup of liquid and you’ve got yourself a half-and-half substitute that can be used in equal measure.

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