The different grades of cream vary in their characteristics and are made given the needs of varying cooking methods. Light cream, also known as table cream in Canada, is one grade of a cream containing approximately 18-30 percent of fat. The applications of these creams fluctuate following the fat content.
How does heavy cream vary from light cream?
The fat content of heavy cream is more than 36 percent, whereas it is up to 30 percent in light cream. Light cream tends to curdle easily and goes great with coffee, hot cereal, sauces, and recipes that do not require the cream to get whipped. Heavy creams are creams that can get whipped up quickly and added to creamy sauces. These creams act as a good topping for various dishes and are used on baked goods and pastries.
How to convert heavy cream into light cream?
Since water dilutes both the cream's flavor and texture, you need to be careful while selecting the right diluting agent. It is preferred to add one part milk with two parts cream to dilute the cream and maintain its flavor and texture. You should refrigerate the diluted cream and finish it within a week.
Can you make butter with light cream?
The quality of butter highly depends on what type of cream you use. The making of butter calls for a cream with rich fat content. Thus, heavy cream or whipping cream becomes an essential need for churning butter. It is better to avoid making butter with light cream.
The light creams available for purchase
Many flavored light creams in the market like strawberry, vanilla, and chocolate come in small 200ml packages or canned containers. These creams have a definite expiration period, mentioned on the box. For instance, most of the creams need to be kept in the refrigerator and consumed 4-5 days after opening. The package also mentions if the cream is pasteurized or ultra-pasteurized. Pasteurized cream holds a better flavor and lasts for a longer time as compared to ultra-pasteurized cream.
The nearest substitute of light cream
The half and half cream have a little less fat content than light cream as it is equal parts milk and light cream. It can be used in place of light cream in your recipe. If you do not have any of these, you can use certain readily available substitutes. You can add half cup evaporated milk plus half cup whole milk or use 7/8 cup of whole milk and 2-3 tablespoons of margarine to fill the void of light cream in the recipe.
Categories Simillar to Light Creams includes Coffee Creamers, Flavored Milks