Pasta is the kind of dish that’s perfect for any occasion. If you like to try different pasta recipes, you may have noticed that some call for half and half, while others call for heavy cream. Have you ever wondered how using half and half vs. heavy cream in pasta will change the taste or consistency of your meal?
Let’s take a closer look at the best cream to use in pasta and whether you can substitute half and half for heavy cream in your favorite pasta dishes.
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Half and Half vs Heavy Cream in Pasta: What Is the Difference?
To answer the question you're looking for, half and half can be used in place of cream in pasta. Half and half is simply half whole milk and light cream, so that means it has a lower fat content than heavy cream. That means that using it in place of heavy cream will result in a lower fat content.
Just be aware that using half & half in place of cream could result in curdling at high temperatures. This can be avoided by adding hot water from cooked pasta to a pan, which will raise the temperature of the half & half slowly, which reduces the chance of curdling.
A Deeper Dive on Half and Half vs. Heavy Cream
There are few dishes more comforting than a big bowl of pasta with homemade sauce. If you’re used to making sauces yourself, you know that heavy cream is often one of the ingredients for cream-based sauces. But what happens when you run to the fridge for your ingredients and realize you don't have heavy cream?
Half and half and heavy cream can both be used in pasta dishes. The difference between the two products is half and half includes equal parts milk and cream while heavy cream is cream only. Additionally, half and half and heavy cream have different levels of milk fat. While half and half has only 10.5-18% milkfat, cream must contain at least 36% milkfat to be considered heavy cream.
Both types of cream can be used in pasta sauces, but you may have to slightly adjust your recipe. Due to the lower fat content of half and half, it will sometimes curdle when heated. The best way to avoid this is to cook the sauce at a lower temperature. Half and half is also thinner than heavy cream, so you pay attention to the thickness of your sauce and add a smaller amount of half and half if necessary.
What is Half and Half?
Half and half is a dairy product that comes from mixing equal parts heavy cream and whole milk. You might use it mostly for cooking or for your morning coffee, but no matter what you use it for, half and half is always useful to have on hand.
Compared to heavy cream, the fat content of half and half is much lower. This is because the whole milk portion of half and half is only about 3% fat. To be considered half and half, this dairy product must contain between 10.5% and 18% milkfat.
Half and half is used in a variety of recipes from soup to mashed potatoes. It can also be used in pasta and is a great substitute for heavy cream.
Even though the fat content is lower than heavy cream, half and half still has enough fat to thicken your pasta sauce when cooked long enough. It is, however, more likely to curdle because it’s lower in fat.
If your half and half does curdle, it’s not usually unsafe to eat since the curdling is caused by a reaction to the heat. But if you do want to avoid curdling, heat the sauce at a lower temperature for a longer amount of time. You can also add a tablespoon of melted butter to the half and half to increase the fat content.
What is Heavy Cream?
Heavy cream, also known as heavy whipping cream, is a dairy product that’s used for various purposes from cooking to making whipped cream. The only ingredient in heavy cream is the cream itself.
Due to its high fat content, heavy cream is best for making rich foods such as butter, ice cream, or sour cream. It's also great for making sauces and you can use heavy cream to thicken a creamy pasta sauce.
The high fat content of heavy cream also prevents it from curdling when heated, which means you can cook your pasta sauce at a higher temperature. Out of all the milk products and creams, heavy cream is the thickest. It adds a thick, creamy texture, which makes it the perfect choice to add to sauces, soups, and ice cream.
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Can You Substitute Half and Half for Heavy Cream?
Half and half and heavy cream are both great to use in pasta. If you're making homemade pasta and you realize you ran out of heavy cream, you can substitute half and half for your cream.
If you choose to substitute half and half for heavy cream, pay attention to the consistency and heat of your sauce. Because half and half is cream mixed with whole milk, it has a lower fat content than heavy cream and is thinner than heavy cream as well. When you're adding it to pasta, keep in mind that it may need a little bit less than the amount of heavy cream necessary.
The lower fat content may also cause the half and half to curdle due to the heat. If the cream does curdle, it’s still safe to eat although it may look a bit unappetizing. You can prevent this by adding melted butter to the cream ahead of time.
Half and half works well in pasta and sauces, but you can't always substitute it for heavy cream in other recipes. For example, if you're making whipped cream, you'll need heavy cream since half and half doesn't have enough fat to achieve the necessary stiff peaks.
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Is Half and Half Healthier Than Heavy Cream?
If you're using half and half instead of heavy cream in your pasta, you might wonder which one is healthier. While there is a difference in their nutritional value, which one is healthier may depend on your diet.
Since half and half is equal parts cream and whole milk, it has lower calories and more sugar than heavy cream. Heavy cream has higher calories and a higher fat content than half and half. When measuring one cup of each, half and half has 10 g of sugar compared to the 3.5 g of sugar in a cup of heavy cream. Also, half and half contains about 20 calories per tablespoon while heavy cream contains 51 calories in the same amount.
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Heavy Cream Recipes
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Boston Cream Pie Cupcakes
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Ingredients
For the filling:
1 1/3 cups heavy cream
3 large egg yolks
1/3 cup sugar
1/8 teaspoon salt
4 teaspoons cornstarch
2 Tablespoons unsalted butter
1 1/2 teaspoon vanilla extract
For the cupcake:
1 3/4 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
12 Tablespoons unsalted butter, cut into 12 pieces and softened
3 large eggs, at room temperature
3/4 cup whole milk, at room temperature
1 1/2 teaspoons vanilla extract
For the glaze:
8 ounces bittersweet chocolate, chopped
2/3 cup heavy cream
1/4 cup light corn syrup
1/2 teaspoon vanilla extract
Instructions
1. For the filling: Bring the cream to a simmer in a medium saucepan over medium heat.
2. Meanwhile, whisk the egg yolks, sugar, and salt together in a medium bowl, then whisk in the cornstarch until pale yellow and thick, about 30 seconds.
3. Slowly whisk the hot cream into the egg mixture, then return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and glossy, 1-2 minutes.
4. Off the heat, whisk in the butter and vanilla.
5. Transfer the mixture to a small bowl and refrigerate until chilled and set, about 2 hours.
6. For the cupcakes: Adjust the rack to the middle position and preheat oven to 350°F. Grease and flour 12-cup muffin tin.
7. In the bowl of a stand mixer, whisk together the flour, sugar, baking powder, and salt.
8. On medium-low speed, beat the butter into the flour mixture, one piece at a time, about 30 seconds each. Continue to beat the mixture until it resembles moist crumbs, 1 to 3 minutes.
9. Beat in the eggs, one at a time, until combined about 30 seconds.
10. Beat in the milk and vanilla, then increase the mixture speed to medium and beat the batter until smooth, light, and fluffy, 1 to 3 minutes.
11. Fill the muffin tins ¾ full. Bake the cupcakes 18 to 20 minutes, until a toothpick inserted comes out with a few moist crumbs attached. Cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
12. For the glaze: Microwave all of the ingredients together, whisking often, until melted and smooth, 1 to 2 minutes. Let the glaze cool, uncovered until it is thickened but pourable, about 20 minutes.
13. To assemble: Cut the center from each cupcake, leaving the top intact, and fill with 2 tablespoons filling.
14. Trim and replace cupcake top and set on wire rack over a parchment-lined baking sheet.
15. Pour the glaze over the cupcakes, letting it run down the sides. Refrigerate until set, about 10 minutes.
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- 4-serving meals starting at $3.77 per serving (up to 25% cheaper than HelloFresh).
- Incredible variety with 10+ weekly meal options, delivered directly to you.
- Easy to prepare meals ready in 30-minutes or less.
Takeaway
- Heavy cream has a higher fat content than half and half. While some may feel this makes for a better sauce, it also means that a sauce with heavy cream isn't great for those on a diet.
- Half and half can curdle at high temperatures, so you will need to watch your sauce and take necessary steps to avoid curdling. With heavy cream, curdling isn't really a concern.
- Like the name might suggest, half and half is equal parts milk and cream. Heavy cream is only cream.
Both half and half and heavy cream are great to put in pasta as well as many other recipes. Half and half is equal parts cream and whole milk, which makes it a much lighter product. It’s perfect for mixing in lighter sauces that aren’t as rich.
On the other hand, heavy cream has a much higher fat content so it thickens pasta sauces easily and it doesn’t curdle when heated. Heavy cream, also known as heavy whipping cream, is also excellent for making homemade whipped cream.
When you don't have heavy cream on hand for your pasta recipe, half and half is a great substitute. You may need to slightly adjust the amount of half and half you use to keep the consistency of your pasta right, but typically the amount will be the same. To prevent the half and half from curdling, don’t forget to add some melted butter.