The main difference between cream and light cream lies in their fat content: light cream has a lower fat percentage compared to what is generally understood as "cream" (which is often heavy cream).
Here's a breakdown:
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Light Cream: Typically contains around 20% milk fat.
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"Cream" (usually Heavy Cream): Heavy cream, often simply called "cream," has a milk fat content of at least 36%.
Because of this difference in fat content, they behave differently in cooking and baking.
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Whipping: Light cream will not whip properly due to insufficient fat. Heavy cream, on the other hand, whips easily into a stable foam.
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Texture and Richness: Heavy cream provides a richer, thicker texture to sauces and desserts, while light cream offers a lighter consistency.
Here's a simple table summarizing the key differences:
| Feature | Light Cream | Heavy Cream (Often Called "Cream") |
|---|---|---|
| Fat Content | Around 20% | At least 36% |
| Whipping | No | Yes |
| Texture | Lighter | Richer, Thicker |
In summary, the essential distinction is the fat content; light cream is lower in fat than heavy cream, leading to differences in texture, richness, and functionality (particularly whipping).
