Is half-and-half reduced fat cream? The Dairy Facts

December 5, 2025 •

3 min read

The FDA defines half-and-half as a mix of milk and cream with 10.5% to 18% milk fat. This places it lower in fat than heavy cream but does not qualify it as a 'reduced fat' product in the technical sense.

Quick Summary

Half-and-half is a dairy blend of milk and cream, offering a fat content less than heavy cream but higher than milk. The milk fat range is 10.5-18%, making it suitable for coffee and recipes. It is not considered a 'reduced fat' product, although lower-fat versions exist.

Key Points

Fat Content: Half-and-half contains between 10.5% and 18% milk fat, more than whole milk but less than heavy cream.
Not 'Reduced Fat': Half-and-half is not classified as a "reduced fat" product by industry standards, although it is a lower-fat option than heavy creams.
Composition: It is made by mixing equal parts of whole milk and light cream, though ratios may vary.
Culinary Uses: It adds richness to coffee, sauces, and desserts without the high fat content of heavy cream.
Low-Fat Versions: Low-fat and fat-free options exist but often include additives to maintain texture.
Cannot Be Whipped: Due to its lower fat content, half-and-half cannot be whipped into a stable topping.
Curdling Risk: It is more prone to curdling in hot liquids than heavy cream, but this can be prevented by tempering.

Understanding the Fat Content in Half-and-Half

Understanding the fat content of dairy products can be confusing. Terms like "reduced fat" and "light" often lead to misunderstanding. Half-and-half, as its name suggests, is a combination of half whole milk and half light cream. This mix gives it a milkfat percentage richer than whole milk but lighter than heavy cream. Legally, the FDA requires half-and-half to contain between 10.5% and 18% milk fat. Although it has less fat than heavier creams, it is not officially a 'reduced fat' product, which usually implies a set percentage reduction.

Comparing Different Types of Cream

To understand half-and-half fully, it helps to compare it with other dairy products. Each has a specific fat content that influences its use in cooking and baking.

Heavy Cream: Also known as heavy whipping cream, it contains at least 36% milk fat. Its high fat content allows it to be whipped into stable peaks and is less prone to curdling in hot liquids.
Light Cream: This product typically has between 18% and 30% milk fat. It is richer than half-and-half but cannot be whipped into a stable foam.
Half-and-Half: With 10.5% to 18% milk fat, it occupies the middle ground. It provides a lighter richness than heavy cream.
Whole Milk: With about 3.5% milk fat, whole milk is the standard dairy base from which other creams and milks are made.

Are there reduced-fat versions of half-and-half?

Yes, although half-and-half is not inherently "reduced fat," versions are available. These are often labeled as "low-fat" or "fat-free" half-and-half. It is important to know that manufacturers must achieve the desired texture and flavor profile without the traditional butterfat. This is often accomplished by using thickeners and other ingredients. Fat-free half-and-half, for example, usually includes skim milk and may contain corn syrup and thickeners to mimic the feel of the full-fat version. This results in a product lower in fat but potentially higher in sugar and additives.

Culinary Uses for Half-and-Half

Due to its moderate fat content, half-and-half is versatile in the kitchen. It adds richness without the heaviness of heavy cream. Some common uses include:

Coffee and tea: It adds creaminess to drinks without the heaviness of heavy cream and reduces the risk of separation, unlike lighter milks.
Sauces and soups: It can thicken and enrich savory dishes like pasta sauces or tomato soup. It is best to temper it first to prevent curdling in high heat.
Desserts: It provides a creamy base for lighter puddings, custards, and ice creams, which is less rich than using heavy cream alone.
Baked goods: It adds moisture and richness to batters for cakes, muffins, and other treats.

Half-and-Half vs. Other Dairy: A Comparison Table


Feature	Heavy Cream	Half-and-Half	Whole Milk	Low-Fat Half-and-Half
Milkfat Content	At least 36%	10.5% to 18%	Approx. 3.5%	About 50% less than regular half-and-half
Consistency	Thick and rich	Thinner than cream, thicker than milk	Thin and light	Varies, often with additives for thickening
Whippability	Can be whipped into stiff peaks	Cannot be whipped	Cannot be whipped	Cannot be whipped
Calories (per tbsp)	~51 calories	~20 calories	~9 calories	~10 calories (estimated)
Best For	Whipped cream, rich sauces	Coffee, soups, light custards	Drinking, cooking where low fat is needed	Coffee, recipes where lower fat is desired

Conclusion: Making Informed Dairy Choices

In conclusion, half-and-half has a lower fat percentage than heavy cream, but it is not officially a "reduced fat" product. Its name describes its composition as a combination of whole milk and cream. Those seeking lower-fat options can find specifically labeled low-fat or fat-free versions. These may include additives to simulate the texture of traditional half-and-half. Understanding these differences allows consumers to make informed choices for cooking and dietary preferences. It lets them select the right dairy product based on the desired richness, texture, and fat content.

Learn more about FDA dairy classifications on the official FDA website.

Frequently Asked Questions

Yes, compared to heavy cream, half-and-half is lower in fat. However, it contains more fat than whole milk, and true 'low-fat' versions of half-and-half are specifically labeled as such.

Heavy cream must have at least 36% milk fat, while half-and-half is legally required to have between 10.5% and 18% milk fat.

No, half-and-half does not have enough fat (at least 30% is needed) to be whipped into the thick, stable foam of whipped cream.

Fat-free half-and-half is made from skim milk combined with other ingredients like corn syrup and thickeners to mimic the texture and flavor of traditional half-and-half, as there is no cream in it.

While milk is a potential substitute, the different fat and moisture levels can affect the final texture and taste, especially in baking, so it is not always a one-to-one replacement.

Curdling can occur due to the lower fat content of half-and-half. The best way to prevent this is by tempering the liquid, or warming the half-and-half gradually before adding it.

Yes, due to its higher fat content, half-and-half has more calories than whole milk. A tablespoon of half-and-half has about 20 calories, while whole milk has about 9.