Light cream is a milk product with a fat content which ranges from 18-30%%, commonly known as coffee or table cream.
Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators". In many countries, cream is sold in several grades depending on the total butterfat content. Cream can be dried to a powder for shipment to distant markets.
Selecting and Buying
Preparation and Use
Can be used in Mashed Potatoes, Cakes, Pies, Ice Creams.
Conserving and Storing
Store in cold temperature in the refrigerator.