Light cream
Light Cream
Light cream (pronunciation: /laɪt kri:m/), also known as single cream in the United Kingdom, is a type of dairy product that is derived from milk.
Etymology
The term "light cream" is derived from the fact that it has a lower fat content compared to heavy cream or whipping cream. The word "cream" itself comes from the Old English "crēam", which is of Germanic origin.
Description
Light cream is a rich, creamy liquid that is lighter in fat and consistency than other types of cream. It contains between 18% to 30% milk fat, which is less than heavy cream but more than half-and-half. Due to its lower fat content, light cream does not whip well and is often used in recipes that call for a lighter, less rich flavor.
Usage
Light cream is commonly used in a variety of culinary applications, including in coffee, soups, sauces, and baking. It can also be used to make custards and other desserts. However, it is not suitable for whipping due to its lower fat content.
Related Terms
- Milk: The liquid from which cream is derived.
- Heavy cream: A type of cream with a higher fat content than light cream.
- Half-and-half: A mixture of equal parts milk and cream, with a lower fat content than light cream.
- Single cream: The British term for light cream.
External links
- Medical encyclopedia article on Light cream
- Wikipedia's article - Light cream
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