substituting half and half for heavy cream?

Question

I'm making a ganache like frosting for cupcakes and all I have is half and half- will it work or do I need to make a trip to the store?

Answer 1

The results for a ganache will not be the same if you use half and half.

Answer 2

In most cases it will work. The fact that you are making a frosting helps. If you were making a truffle, I would say go for the real deal. Some "heavy" creams are now so close in fat content to half and half that you really need to pay attention to what you are buying.

Here in the Midwest, if you buy Kemps or Land O' Lakes you might get something that resembles half and half and whips the same way (not very well)
Schroeders adds gelatin and is very thick to begin with. It takes a long time to whip and will stay once you get it to the right consistency.
Organic options are usually the way to go since they have stricter guidelines and the cream doesn't have all the extra junk in it. It also hasn't been homogenized and pasturized to within an inch of it's life like all of the others.

Long story short...Yeah, you can use it, if it seems too soft, add more chocolate, and give it a pat (1 tsp-1Tblp) buter to give it some shine, and to boost the fat content.

So, there you go. I hope that gives you enough info. Good luck!

Answer 3

When you say you are making a ganache like frosting, what do you mean, precisely? If you are stirring the half and half into melted chocolate to make a part of it, it may or may not work. Depending on the chocolate and the temperature, the higher water content may cause the chocolate to seize.

If you're planning on whipping it, as in whipped cream, half and half will probably not do, the composition of half and half is not correct to whip, generally.

If, on the other hand, you've got a bunch of other ingredients going, lots of mixing, but no whipping, and the heavy cream appears to be nothing more than a tasty thinning agent, you're probably fine, although watch your amounts, as it is thinner itself than the heavy cream will be.

Answer 4

If you want a liquidy frosting, more like a glaze, the half-n-half should work OK. Truffles would be mushy, but a frosting should work fine. If you're not sure about your frosting recipe, check a cookbook or online--candies and frostings often need a little finesse to turn out properly. You can't just substitute stuff unless you know what you're doing. I've made plenty of mistakes in confections by not following instructions to the letter--I need a recipe for candies!

Answer 5

heavy cream can be substituted by half and half on a lot of recipes. But on this one...you need the heavy cream. It is thicker and will whip up much better than half and half...You wont be sorry you made the trip to the store.

Answer 6

Yes it will work, might want to use a little less than if you were using heavy cream because of the consistancy. It is also a little healthier, less fat/calories/carbs. The end result wont be as rich , but not so much that the average palete will be able to discern the difference..

Answer 7

This is not a good time to make such a substitute. The consistency of the frosting will not be the same, although it will be quite flavorful neverthe less.

Answer 8

Some dairy substitution here:
http://www.foodsubs.com/Dairyoth.html

Answer 9

head for the store.
there is too much milk in the half and half to make
frosting.

Answer 10

you will be sorry go to store