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Quite honestly, not many of our recipes call for light cream and it can even be hard to find in grocery stores, particularly compared to the ubiquity of heavy cream and half-and-half.

This is the exact formula for half-and-half, but home cooks are more likely to have heavy cream on hand than light cream, which is why we think the first recipe is the best method.

Can I substitute light cream for heavy cream?

Perched on top, it becomes a thin layer of gloriously golden-brown crunchiness, the mark of perfection for any fan of baked mac and the perfect contrast to her deceptively light cream sauce.

To replace 1 cup half-and-half, try 1/2 cup light cream and 1/2 cup whole milk, or, for cooking and baking, 1½ tablespoons melted butter plus enough whole milk to equal 1 cup.