Light cream, also known as coffee cream or table cream, is a dairy product characterized by its fat content.
Definition: It generally contains between 18% and 30% milkfat. This puts it in between half-and-half (which is lower in fat) and whipping cream (which is higher in fat).
Uses: Light cream is frequently used to lighten coffee, adding a touch of richness without the thickness of heavier creams. It can also be used in some sauces and desserts, though it may not whip well due to its lower fat content.
Fat Content: The defining characteristic is its milkfat percentage, which distinguishes it from other dairy creams.
Substitution: Substituting light cream can be tricky in some recipes. Half-and-half might work in some cases, but it will yield a less rich result. Heavier creams can be thinned with milk, but require adjustment to reach a similar consistency and fat level.
Storage: Like other dairy products, Light Cream should be refrigerated and consumed before its expiration date to prevent spoilage.
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