What is the difference between heavy cream and light cream

Half-and-half and heavy cream might seem alike, but the dairy staples aren't interchangeable.

Photo: pamela_d_mcadams/Getty Images

Most people have both half-and-half and heavy cream in their refrigerator, but have you ever swapped one for the other and found it didn't quite work? There's a reason for that. As it turns out, half-and-half has about half the milkfat as heavy cream does, which means it's a lighter product that won't result in as creamy or decadent of a dish.

While both half-and-half and heavy cream work well in beverages like coffee, tea, or smoothies, and as a creamy add-in for some recipes, they won't always work as a substitute for one another. Below, we break down the unique qualities of heavy cream vs. half-and-half, and how to cook with each. We also unpack exactly what fat-free half-and-half is and the differences between half-and-half and light cream.

Half-and-Half vs. Heavy Cream

The main difference between half-and-half vs. heavy cream is the milkfat content. Half-and-half is made with equal parts heavy cream and milk. The U.S. Food and Drug Administration requires that half-and-half contains between 10.5 and 18 percent milkfat. To make half-and-half at home, mix together a 1:1 ratio of heavy cream and milk and use in any recipe (or your daily cup of joe) that calls for half-and-half.

Heavy cream, on the other hand, is a thicker and richer cream that contains at least 36 percent milkfat, nearly double that of half-and-half. If you're trying to cut back on fat, half-and-half is a suitable substitute. However, don't try to whip half-and-half for whipped cream; the product simply doesn't contain enough milkfat to form luscious stiff peaks.

If you're cooking savory recipes like Joanna Gaines's asparagus & fontina quiche, or mashed potatoes, heavy cream and half-and-half can be used interchangeably, generally. Just know that the consistency and richness of these dishes may vary based on which type of cream you use. Beyond that, you must temper half-and-half when adding it to hot liquid, otherwise it will separate and curdle.

To temper half-and-half, add a little bit of hot liquid to a bowl with half-and-half and slowly whisk together. Repeat two more times, then slowly stir the tempered half-and-half back into the original mixture. By doing this process, you are gently raising the temperature of the half-and-half, which prevents curdling.

RELATED: This Heavy Cream Substitute Is So Good You Won't Notice the Difference

Light Cream vs. Half-and-Half

There's even less of a difference between light cream and half-and-half than there is between heavy cream and half-and-half. The FDA requires products labeled as light cream contain between 18 and 30 percent milkfat, which means it is fattier than half-and-half but not as rich and creamy as heavy cream. Light cream is a perfect coffee add-in, as well as a drizzle over mixed berries, as a substitute for milk in glazed cake donuts. Don't overdo the cream is recipes that will be heated for long periods of time, as the cream could curdle. Like half-and-half, the low milkfat content in light cream also means that it cannot be whisked into fluffy whipped cream.

What Is Fat-Free Half-and-Half?

While fat-free half-and-half may seem like a healthy alternative, its name is deceiving. Fat-free half-and-half usually contains fat-free milk, corn syrup, cream, artificial colors, and a handful of chemicals that are not normally found in regular half-and-half. Fat-free half-and-half only has about half the calories of regular half-and-half and one less gram of sugar per serving. While the fewer calories and fat-free may leave you feeling guilt free, the half dozen additives make us feel inclined to use the real deal.

Light cream is an important ingredient in many recipes, mainly because of its creamy flavor and texture.

For people who are lactose intolerant or want to reduce their fat intake, it can be difficult to find a replacement for light cream.

However, several substitutes will create similar results in your recipe-ready dish.

In this blog post, we’ll explore the flavor and texture of light cream, as well as possible substitutes for this ingredient.

What is Light Cream?

Typically, light cream has a mild creamy flavor and a slightly sweet taste.

The texture can vary depending on how it’s whipped or its fat content.

Light cream generally has about 20% of its volume content of fat, which makes it slightly lower in fat than half and half, and slightly higher in fat than heavy cream.

Light cream is best known for its use over fruit and desserts, such as strawberries or peaches.

It can be used for making sauces, soups, and even baked potatoes.

The flavor of light cream makes it a popular option for those looking to reduce the calorie count of their day yet still enjoy a sweet treat.

The lightness in light cream comes from its fat content, not caloric intake.

It is frequently used in moderation to balance out heavy, high-calorie meals while allowing for a sweet treat.

If you find yourself without access to light cream, the following substitutes can be made up for their unique texture and flavor.

1 – Heavy Cream

Heavy cream is essentially light cream with slightly more fat content.

It has between 30 – 36% of its volume in fat content.

As such, it has a much richer flavor than light cream and can be used for baking or cooking any meal that would benefit from this added richness.

It’s important to note that heavy cream does not whip as easily as light cream and will not hold its form as well.

The best way to use heavy cream is in a food processor or an immersion blender.

As such, this isn’t the best choice for those looking to serve their desserts or fruit over top of it.

Heavy cream also doesn’t work if you’re making sauces to go over chicken or fish.

After you’re finished baking with it, stick your bowl in the fridge until you’re ready for it again.

2 – Evaporated Milk

Evaporated milk is a staple to have around if you have children or don’t use much milk throughout the week.

It’s a great substitute for heavy cream because it has a thicker consistency but doesn’t have as strong a flavor.

Evaporated milk is whole milk with 60% of its water content removed.

The milk is heated, and the water content evaporates to achieve this.

This leaves you will a much thicker and richer dairy product than regular milk can provide.

Evaporated milk doesn’t work as a heavy cream substitute in every case because it does have a very distinct flavor to it compared to light cream.

This is why evaporated milk works best for those looking to make casseroles, soups, and other dishes where this richer flavor will enhance the meal instead of overpowering it.

3 – Whipping Cream

Whipping cream is similar to light cream in that it contains between 30-36% of its volume in fat content.

This is why it’s sometimes referred to as heavy whipping cream.

Whipping cream is very similar to light cream, although not as rich.

It has a texture that allows for easy incorporation of air and won’t leave you with large bubbles within the liquid.

Whipping cream also lends itself well to cakes and desserts.

This is because this dairy product’s whipped and unwhipped forms will hold their form for a long time and create the perfect cake and frosting.

It’s important to note that although whipping cream can be used as a substitute for light cream, it cannot be substituted one-to-one in all cases.

You should use slightly less whipping cream if you are looking for a similar consistency to light cream.

4 – Sour Cream or Yogurt

In a pinch, both sour cream and yogurt can be used in the place of light cream.

They’re often used in sweet dishes when whipped cream is called for.

Sour cream is a dairy product that has an acidic quality to it.

This makes it unique because most other substitutes are neutral rather than acidic.

The acidity adds a sharpness to the flavor that light cream lacks.

Whipped sour cream or yogurt can also be used in light whipped cream to top off dishes like cakes and pies.

It’s important to note that while sour cream and yogurt can serve as substitutes for light whipping, they do not work well in situations where you are whipping them.

Instead, please keep it in its solid state when using sour cream or yogurt.

Both sour cream and yogurt have a thick texture comparable to heavy cream.

This makes it excellent for adding richness without changing the flavor of your dishes too much.

5 – Half and Half Cream

Half and half cream is a dairy product containing between 10-18% butterfat, making it thicker than whole milk but not as thick as heavy cream.

Half and half make an excellent substitute for light cream because of its consistency.

It doesn’t add too much richness to your meal while at the same time giving you the smooth texture you need to make sauces for chicken or fish.

Half and half does contain some fat, however, so it can’t be used in every situation where light cream is called for.

This dairy product will provide the perfect consistency that you’re looking for casseroles and baked goods.

Conclusion

Light cream is a dairy product often used in dishes like casseroles and soups.

It comes in both heavy and whipping forms, and it lends itself to baked goods and desserts when whipped.

You can use several substitutes in place of light cream: evaporated milk, whipping cream, sour cream or yogurt, half and half cream, and heavy cream.

Depending on the recipe, heavy cream may not be a viable substitute for light cream because it has a much higher fat content and will change the flavor of your dish.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• Heavy Cream
• Evaporated Milk
• Whipping Cream
• Sour Cream or Yogurt
• Half and Half Cream

Instructions

1. Pick your favorite substitute from the list above.
2. Follow cooking directions for your selected substitute with the proper ratio of ingredients.