Milk and cream are sold with different fat contents in different countries. Enter what the recipe uses and what you have, and you get new weights with the same total weight and the same amount of fat.
Try an example:
Milk
Cream
Milk
Cream
Whole milk (EU) 3.5 %
was 250
Heavy cream (US) 36 %
was 250
Total weight 500, unchanged
Fat 120.3 (24.1 %), unchanged
The recipe's milk and cream together have a certain fat %. Your milk sets the low end and your cream the high end of what you can reach. Any fat % between them can be made by mixing the two, and the converter finds the exact split that keeps the total weight and the fat the same.
Inside the range
When the recipe's fat % lies between your milk and your cream, a mix of the two gives exactly the same fat and weight.
Outside the range
If the recipe is richer than your cream or leaner than your milk, no mix can match it. You need a richer or leaner product.
Small side effects
Milk solids and water shift slightly with the new split. For an exact result, balance the full recipe in the recipe calculator.
The recipe calculator balances fat, sugars and solids across every ingredient, free to try.