Substitutions / half and half
What to use instead of half and half
Use whole milk in equal amounts. Lower fat means slightly less richness and body in creamy sauces or soups.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Whole milk | 1:1 | Lower fat means slightly less richness and body in creamy sauces or soups. |
| Heavy cream and milk | 1:1 | Mix equal parts to mimic the fat content closely — best when you have both on hand. |
| Evaporated milk | 1:1 | Richer and slightly caramelized in flavor; works well in cooked dishes but can taste noticeably different in cold applications. |
How much is a cup of half and half?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh half and half in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.