What can I use instead of Half-and-half?

Milk + melted butter: 1 Tbsp melted butter + enough milk to reach 1 cup. Whole milk: 1 cup whole milk (lighter result).

What changes when you substitute Half-and-half?

Nothing significant. Less body.

Substitute for Half-and-half

What it does in a recipe: Half milk, half cream (~18% fat): coffee, sauces, custards.

2 substitutes, ranked by what's already in your pantry. Amounts are dataset values — US and metric where a ratio exists.

Milk + melted butter

per 1 cup half-and-half

US1 Tbsp melted butter + enough milk to reach 1 cup

Metric15 g butter + 240 ml milk

Pantry stapleBaking-safe ✓Gluten-freeEgg-freeNut-freeSoy-freeAlcohol-freeContains dairy

Rebuilds the milkfat exactly.

What changes: Nothing significant

Best for: Coffee, cooking

Whole milk

per 1 cup half-and-half

US1 cup whole milk (lighter result)

Metric240 ml

Pantry stapleBaking-safe ✓Gluten-freeEgg-freeNut-freeSoy-freeAlcohol-freeContains dairy

Half the fat of half-and-half.

What changes: Less body

Best for: Coffee, light sauces

Related swaps

Common questions

What can I use instead of Half-and-half?: Milk + melted butter: 1 Tbsp melted butter + enough milk to reach 1 cup. Whole milk: 1 cup whole milk (lighter result).
What is the exact ratio to substitute Half-and-half?: Milk + melted butter (per 1 cup half-and-half) — US: 1 Tbsp melted butter + enough milk to reach 1 cup. Metric: 15 g butter + 240 ml milk.
What changes when you substitute Half-and-half?: Nothing significant. Less body.

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