Thanks, Becky and Sarita.
Becky, I always buy unsalted butter because you never know what you'll be using it for. The one and only endorsement I've heard for salted butter is that Gordon Ramsay said it foams better for sauteeing savory foods. I think he might be right, but you can always salt it as it melts to achieve basically the same result.
And you can definitely sub cream for the Half-n-Half. I used 40% heavy cream often when I made it. Frankly, many dairy products are practically interchangeable, depending upon the fat level you'd like to use. Higher fat content dairy products produce richer results, but lower fat dairy products produce lower-calorie, lower-lactose, perfectly suitable substitutes. You can't substitute skim milk for heavy cream, but you can definitely sub whole milk for heavy cream - you get the picture.
