Light Cream


Light cream is a milk product with a fat content which ranges from 18-30%%, commonly known as coffee or table cream.


Other names: Light Whipping Cream
Translations: ライトクリーム, Nuo šviesiai kreminės, ضوء كريم, Ľahký krém, Crème légère, Lumina Cream, Light Krem, Lehký krém, אור קרם, Светло крем, 라이트 크림, Banayad Cream, प्रकाश क्रीम, Luz Crema, Світло крем, 轻霜, Свет крем, Llum Crema, Лек крем

Physical Description

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.

Colors: Cream

Tasting Notes

Flavors: Milky
Mouthfeel: Thick, Milky
Food complements: Cakes, Pies
Beverage complements: Bloody mary
Substitutes: Milk, Whipping cream

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Light cream can be chosen by brand of your choice.
Buying: You can purchase Light Cream at your local grocery store.

Preparation and Use

Can be used in Mashed Potatoes, Cakes, Pies, Ice Creams.

Cleaning: No cleaning is necessary.

Conserving and Storing

Store in cold temperature in the refrigerator.


History: Cream produced by cows (particularly Jersey cattle) grazing on natural pasture often contains some natural carotenoid pigments derived from the plants they eat; this gives the cream a slight yellow tone, hence the name of the yellowish-white color, cream. Cream from cows fed indoors, on grain or grain-based pellets, is white.



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