In the United States, the word "half and half" often appears in many cooking and baking recipes, which is unfamiliar to people outside the United States or refers to different things. In America, "half and half" is a mixture of half heavy cream and half whole milk. The milk fat content of whipped cream accounts for about 35%. Because of its high fat content, it is very stable when it is sent away. The milk fat content of "half and half" is about 12%. Although it is thicker and sticky than ordinary milk, it can't be whipped into fluffy "whipped cream" like whipped cream.

"Half and Half" is rich and smooth in taste, and is usually used to replace water and add it to coffee to improve the taste and quality. It can also be used to replace milk in many recipes, such as cakes and some quickbreads, which can make these finished products better, although the high milk fat content will make the finished products slightly greasy-this is not worth mentioning.