Differences between double cream, half and half, light cream, milk cream, cream cheese etc?

Half and half (10.5鈥?8% fat)


Light, coffee, or table cream (18鈥?0% fat)


Medium cream (25% fat)


Whipping or light whipping cream (30鈥?6% fat)


Heavy whipping cream (36% or more)


Extra-heavy, double, or manufacturer's cream (38鈥?0% or more), generally not available at retail except at some warehouse and specialty stores.


Differences between double cream, half and half, light cream, milk cream, cream cheese etc?
heavy cream- is used for whipping and will make real whip cream and is used in cakes- like cheesecake.


light cream- is used in sauces cannot be whipped to the firmness of heavy cream to form ';peaks'; but will get a thicker consistency- usually used in cooking sauces--alfredo for example.


milk cream is used in baking cookies, pies, coffee...just a thicker milk product with more taste.


cream cheese- is just that a light version of cheese which is creamy used in baking, on bagels, main ingredient in most cheesecakes.Differences between double cream, half and half, light cream, milk cream, cream cheese etc?
I don't know if you're British, American, or what, but I'll post some of the terms both areas use





Double cream has a really high fat content, not really available in the US.


Heavy cream or heavy whipping cream has a little less.


Creme fraiche is similar to sour cream, just more fat and nothing added.


American half and half is British single cream, half cream, or pouring cream. It's much lighter and used a lot in coffees and in making ice cream.


Devonshire or clotted cream is made from milk with a high fat content. It's heated and the more solid crust at the top is skimmed off.


Cream cheese is a smooth soft cheese.

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