Table cream is a dairy product with a moderate fat content, making it richer than milk but lighter than heavy cream. Here's some key information:
Fat Content: Table cream typically contains between 18% and 30% milkfat. This percentage influences its texture and uses.
Uses: It is commonly used as a topping for <a href="https://www.wikiwhat.page/kavramlar/coffee">coffee</a> or <a href="https://www.wikiwhat.page/kavramlar/tea">tea</a>, in sauces to add richness, and in some desserts. Because of its lower fat content, it's not ideal for whipping into stiff peaks like whipping cream.
Alternatives: Depending on the recipe and desired outcome, half-and-half or light cream can be used as <a href="https://www.wikiwhat.page/kavramlar/substitutes">substitutes</a> for table cream.
Storage: Table cream should be refrigerated at all times to prevent spoilage.
Common Names: It may also be referred to as "light cream" in some regions.
<a href="https://www.wikiwhat.page/kavramlar/Cooking%20Applications">Cooking Applications</a>: Table cream is suitable for adding a touch of creaminess to dishes without making them too heavy. Avoid boiling it directly at high heat, as it may curdle.
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