Description
Light cream is a versatile dairy product containing 18% to 30% milk fat, commonly used to add subtle richness and a silky texture to various dishes like coffee, sauces, soups, and desserts without the heaviness of heavy cream.
Ingredients
Ingredients
- Pasteurized milk and cream (milk fat 18%-30%)
- Stabilizers such as carrageenan (optional)
Instructions
- Use as a creamy addition: Add light cream to coffee, mashed potatoes, scrambled eggs, or baked goods to enhance flavor and moisture without heaviness.
- Avoid whipping: Due to its lower fat content, light cream cannot be whipped like heavy cream; use it only for pouring or mixing.
- Heat gently: When cooking with light cream, avoid boiling to prevent curdling; warm it gently in sauces or soups.
- Substitute tips: For a light cream substitute, mix equal parts whole milk and heavy cream.
Notes
- Also known as “table cream” in some regions.
- Not ideal for whipping but excellent for pouring, mixing, and light cooking.
- When heating, avoid high temperatures to prevent curdling.
- Use approximately 1 cup per serving, depending on the recipe.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Ingredient Guide
- Method: No-Cook
- Cuisine: Universal
