For those times when you’ve got two milks and need something else….
Add the following to 1 cup of skim milk to approximate 1 cup of:
- 1% Milk:
1.5 tsp heavy cream
1 Tbsp light cream
2 Tbsp half & half - 2% milk:
1 Tbsp heavy cream
1 Tbsp + 2 tsp light cream
3 Tbsp half & half - Whole Milk:
2 Tbsp heavy cream
3 Tbsp light cream
4 Tbsp half & half
- Half & Half:
5 Tbsp heavy cream
5 oz light cream - Light Cream:
9 Tbsp heavy cream
You can basically halve the amounts if you have 1%, quarter them if you have 2%, and so on. More info…
Here’s a chart listing the different amounts of milk fat in US milk (from Wikipedia):
| Butterfat content | U.S. terminology |
|---|---|
| 80% | Butter |
| 40% | Manufacturers cream |
| 36% | Heavy whipping cream |
| 30 – 36% | Whipping cream or Light whipping cream |
| 25% | Medium cream |
| 18 – 30% | Light, coffee, or table cream |
| 10.5 – 18% | Half and half |
| 3.25% | Whole milk or Regular Milk |
| about 2% | 2% or Reduced fat |
| about 1% | 1% or Low fat |
| 0.0 – 0.5% | Skim milk or nofat |