Light cream

Light cream (also known as single cream in the United Kingdom) is a dairy product that contains between 18 and 30 percent milk fat. It is lighter than whipping cream or heavy cream, but has a richer flavor and texture than milk. Light cream is often used in cooking and baking, as well as in coffee and other beverages.

Production

Light cream is produced by centrifugation of raw milk, which separates the milk into cream (the fat-rich component) and skim milk (the fat-free component). The cream is then pasteurized to kill any harmful bacteria. The fat content of the cream is adjusted to the desired level (between 18 and 30 percent for light cream) by adding back some of the skim milk.

Uses

Light cream is often used in cooking and baking because it adds richness and flavor without being as heavy as whipping cream or heavy cream. It is also used in coffee and other beverages to add a creamy texture and flavor. In the United Kingdom, single cream is often used in desserts and sauces.

Nutritional Information

Light cream is high in calories and saturated fat, but it also provides some protein and calcium. It is not a significant source of vitamins or minerals.

See Also

• Dairy product
• Milk
• Whipping cream
• Heavy cream

Light cream Resources
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