Yes, heavy whipping cream can be used as a substitute for milk or half-and-half in many baking recipes, but there are a few things to consider:
Fat content: Heavy whipping cream has a much higher fat content than milk or half-and-half. While milk typically contains around 3-4% fat, half-and-half contains around 10-18% fat, and heavy whipping cream contains around 36-40% fat. This high fat content can add richness and creaminess to your baked goods, but it can also make them denser and richer in flavor.
Consistency and texture: When substituting heavy whipping cream for milk or half-and-half, you may need to adjust the quantities or add a little water to achieve the desired consistency. Heavy cream is thicker than milk or half-and-half, so using it directly as a 1:1 replacement may result in a thicker batter or dough.
Baking time and temperature: Due to the higher fat content, using heavy whipping cream may affect the baking time and temperature of your recipe. Keep a close eye on your baked goods and be prepared to make adjustments if needed.
Taste: Heavy whipping cream has a distinct rich and creamy flavor, which can enhance the taste of some baked goods. However, in certain recipes, this strong flavor might not be ideal, so consider the overall flavor profile of your recipe before making the substitution.
Whipping ability: If the recipe calls for whipped cream, you can use heavy whipping cream as it's designed for whipping. However, milk and half-and-half are not suitable for making whipped cream.
Overall, while heavy whipping cream can be a suitable substitute for milk or half-and-half in baking, it's essential to be mindful of the differences in fat content and adjust your recipe accordingly to achieve the desired results. If you're unsure, you can also experiment with a small batch before making a larger substitution.