Heavy or whipping cream has a milk fat content of about 36 to 40 %. It can't be replaced with light or single cream (see below), at least in recipes where cream needs to be whipped or cooked for a long time.
Light or single cream has a milk fat content of about 10 to 20 %. Light cream can't be whipped. It is best used in drinks like coffee or creamy cocktails. In cooking, it is best to add light cream to foods or sauces towards the end of cooking to prevent curdling.
Note: real cream never contains any additives, like preservatives, colours or emulsifying agents!
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