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Different Uses for Cream

The Martha Stewart Show, September September Fall 2007 2007

Cream is an indispensable addition to many recipes. The difference between creams is the amount of milk fat (a substance that rises naturally to the top of unhomogenized milk) in each. The fat layer at the top, which is the cream, is then separated from the milk and pasteurized. Creams are sold in different grades depending on the fat content.

Half and Half
-Half and half is a mixture of equal parts milk and cream.
-Half and half is between 10.5 percent and 18 percent milk fat.
-It is normally used in coffee or on cereal.

Light Cream
-Light Cream is also known as table cream.
-Light cream can contain anywhere from 18 percent to 30 percent fat, but usually has about 20 percent.
-It is good served over berries or in coffee.

Whipping Cream
-Whipping cream is also known as light whipping cream.
-It has between 30 percent and 36 percent milk fat.
-It is used in sauces and soups and as a garnish for desserts.
-It can be used to make whipped cream, but heavy cream is best for stiff peaks that hold their shape.

Heavy Cream
-Heavy cream is also known as heavy whipping cream.
-It has between 36 percent and 40 percent milk fat.
-It is the richest cream readily available.
-It is used for thickening sauces and making desserts.
-Heavy cream is better than whipping cream for making whipped cream.

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