What is light cream?

Is it different from whipped cream or half %26amp; half?What is light cream?
Can contain anywhere from 18-30 percent milk fat, most commonly 20 percent (as compared to light whipping cream which is 30-36%, heavy whipping cream which is 36-40%, and half-and-half which is half milk and half cream with only 10-12% milk fat).


some others if you aren't sure are listed here


Cream is made by separating milk into fat-rich cream and an almost fat-free (skimmed) milk. This is usually done by centrifugal force.





There are many varieties of cream, categorized according to the amount of milk fat in it:





Light cream, also called coffee or table cream, can contain anywhere from 18 to 30 percent fat, but commonly contains 20 percent. It can not be whipped.





Whipping cream contains 30 to 36 percent milk fat and sometimes stabilizers and emulsifiers. Whipping cream will double in volume when whipped.





Heavy cream, also called heavy whipping cream, is whipping cream with a milk fat content of between 36 and 40 percent. It's usually only available in specialty or gourmet markets.





Half-and-half is a mixture of equal parts milk and cream, and is 10 to 12 percent milk fat, and can not be whipped.





All cream, unless ultrapasteurized (briefly heated to 149掳C/300掳F and then cooled), is highly perishable and should be kept in the coldest part of the refrigerator.





Whipped cream in pressurized cans is a mixture of cream, sugar, stabilizers, emulsifiers and gas, such as nitrous oxide. It is expanded by the gas into a ';puffy'; form. Aerosol ';dessert toppings,'; which are usually made with hydrogenated vegetable oils, have absolutely no cream in them (and doesn't taste like cream either).What is light cream?
Its different...Its Light Cream....not Whipped cream which is whipped. And its not Half and Half.





here is a better explanation





Light cream, also called coffee or table cream, can contain anywhere from 18 to 30 percent fat, but commonly contains 20 percent. It can not be whipped.





Whipping cream contains 30 to 36 percent milk fat and sometimes stabilizers and emulsifiers. Whipping cream will double in volume when whipped.





Heavy cream, also called heavy whipping cream, is whipping cream with a milk fat content of between 36 and 40 percent. It's usually only available in specialty or gourmet markets.





Half-and-half is a mixture of equal parts milk and cream, and is 10 to 12 percent milk fat, and can not be whipped.*





light cream = coffee cream = table cream (18 - 30% fat) Substitutes: evaporated milk OR half and half OR 1 C = 7/8 C milk + 3 tablespoons butter OR blend equal parts milk and cottage cheese Notes: Unlike heavy cream, lower-fat substitutes like light cream, half-and-half, and evaporated milk tend to ';break'; or curdle when added to sauces. To prevent this from happening, heat the sauce over low or medium heat, or reduce the cream substitute before adding it to the sauce. Don't let the sauce boil. Cream sauces made with lower-fat cream substitutes also tend to have less body; to correct for that, consider adding 1 tablespoon flour or 2 teaspoons cornstarch to the sauce for every cup of evaporated milk substituted. Stir the thickener into a paste first to prevent lumps.





**LO
light cream is about the same as half and half or evaporated milk. It is about half the density of whipping or heavy cream.