Attributable to the use of too much salt or undissolved salt due to insufficient working of butter. HALF AND HALF A mixture of equal parts milk and cream; it must be at least 10.5 percent butterfat and up to 12 percent. It cannot be whipped. HERB BUTTER Butter that is blended with herbs. It is popularly used to baste foods, to make croutons, and to season poultry, either by slipping it between the skin and the flesh or by adding it to stuffing. A pat of herb butter is sometimes added to a broiled tenderloin or steak. HEAVY CREAM or HEAVY WHIPPING VREAM A rich dairy product with a butterfat content of at least 36 percent and up to 40 percent butterfat. Whipping cream will double in volume when whipped.