Dairy & Eggs
Half-and-Half Conversion
Half-and-Half weighs 242g per US cup.
| Amount | Grams | Ounces |
|---|---|---|
| 1 cup | 242.0 g | 8.54 oz |
| 1/2 cup | 121.0 g | 4.27 oz |
| 1/4 cup | 60.5 g | 2.13 oz |
| 1 tbsp | 15.1 g | 0.53 oz |
| 1 tsp | 5.0 g | 0.18 oz |
| 100 g | 100.0 g | 3.53 oz |
Need a different amount? Use the full Ingredient Converter tool.
Half-and-half weighs 242 grams per cup, just slightly heavier than milk's 240g, which sits a little counterintuitively next to heavy cream's lighter 232g — this is the same fat-versus-water density pattern that shows up across this site's dairy entries, where half-and-half's roughly 10-18% fat content lands it in a middle zone that ends up close to milk's density rather than tracking neatly between milk and cream.
As its name suggests, half-and-half is literally a blend of milk and cream, formulated to sit richer than milk but well short of heavy cream's fat content — which is exactly why it can't be whipped into stable peaks the way heavy cream can; there simply isn't enough fat present to trap and hold air the way cream's higher fat percentage does.
Half-and-half works well stirred into coffee or blended into a sauce for added richness without heavy cream's full weight, but it's more prone to curdling when added to a very hot or acidic liquid than heavy cream is, precisely because its lower fat content offers less protective buffering around the milk proteins that curdle under heat and acid.
Half-and-half is, as its name suggests, roughly equal parts whole milk and light cream, and its 242g-per-cup weight sits almost exactly between milk's (245g) and heavy cream's (238g) — its lower fat content compared to heavy cream means it won't whip into stable peaks, but it steams and froths acceptably for coffee drinks where heavy cream would feel too rich.
Half-and-half sits at exactly the midpoint between milk and cream by definition — blended to land in the 10.5-18% fat range — which is also why it can't fully replace heavy cream in a whipped topping or a reduction sauce that depends on a higher fat content to build body.
It's a common addition to scrambled eggs, where its moderate fat content adds creaminess without the heaviness of straight cream.
It's also a common base for a quick homemade ice cream when heavy cream alone feels too rich for the recipe.
How long does it last?
Storage & shelf life →
Frequently asked questions
Can half-and-half be whipped like heavy cream?
No — its fat content (roughly 10-18%) is well below heavy cream's approximately 36%, which isn't enough to trap and hold air into stable whipped peaks no matter how long or vigorously it's beaten.
Why does half-and-half curdle more easily in hot coffee or soup than heavy cream?
It simply carries less fat than heavy cream does, and that fat is what shields milk proteins from breaking apart under sudden heat or acid — with less of that cushion, half-and-half crosses into curdling territory faster than a higher-fat cream would in the exact same pot.
Is half-and-half just milk and cream mixed together?
Yes, essentially — it's formulated specifically as a blend of milk and cream to land at a fat content between the two, giving more richness than milk alone without heavy cream's full fat content and price.
Can I make my own half-and-half substitute at home?
Yes — mixing roughly 3/4 cup whole milk with 1/4 cup heavy cream approximates half-and-half's fat content closely enough for most coffee and cooking uses.
How long does half-and-half last once opened?
About 7-10 days refrigerated after opening — shorter than milk's window in some cases, given its added cream content, so checking for a sour smell or curdling as it approaches that timeframe is worth doing.