Substitute For Half And Half Recipes
SUBSTITUTE FOR HALF AND HALF'
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
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
SUBSTITUTE FOR HALF AND HALF
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
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
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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. According to 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.
- Evaporated milk. Evaporated milk is just milk that’s been reduced. This process causes about 60 percent of its water content to evaporate, resulting in a creamy, heavier, concentrated milk with a mildly sweet, toasty flavor.
- Powdered heavy cream. You’ve likely heard of powdered milk, and powdered heavy cream is essentially the same thing: fresh cream with the water removed.
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