To make this substitute, you'll need to mix half and half with some melted butter. The ratio is usually around 3/4 half and half to 1/4 melted butter. You can adjust this to your liking, but that's a good starting point. Just be sure to melt the butter first, or you'll end up with a weird, chunky texture.
One of the quirkiest things about this substitute is that it's actually been used by chefs and bakers for years. They'll often use it in recipes where heavy cream is called for, but they want a slightly lighter texture. It's also a great way to add extra flavor to your desserts, since butter has a richer, more complex taste than heavy cream.
Now, you might be wondering why this substitute works so well. It's because half and half already has a pretty high fat content, which makes it a good base for a cream substitute. By adding butter, you're increasing the fat content even more, which gives you a similar richness and texture to heavy cream. It's science, baby!
