FuzzyBot: Importing a new version from external source

2025-05-29T04:44:02Z

Importing a new version from external source

New page

{| class="wikitable"
|-
! width=120px | Name
! Minimum <br />milk fat %
! Additional definition
! Main uses
|-
| Manufacturing cream
| 40
|Crème fraîche is also 40–45% but is an acidified cultured product rather than sweet cream.
| Commercial production.
|-
| Whipping cream
| 33–36
| Also as cooking or "thick" cream 35% with added stabilizers. Heavy cream must be at least 36%. In Francophone areas: crème à fouetter 35%; and for cooking, crème à cuisson 35%, crème à l'ancienne 35% or crème épaisse 35%.
| Whips into a creamy and smooth topping that is used for pastries, fresh fruits, desserts, hot cocoa, etc. Cooking version is formulated to resist breaking when heated (as in sauces).
|-
| Table cream
| 15–18
| Coffee cream. Also as cooking or "thick" cream 15% with added stabilizers. In Francophone areas: crème de table 15% or crème à café 18%; and for cooking, crème champêtre 15%, crème campagnarde (country cream) 15% or crème épaisse 15%.
| Added as rich whitener to coffee. Ideal for soups, sauces and veloutés. Garnishing fruit and desserts. Cooking version is formulated to resist breaking when heated.
|-
| Half and half
| 10
| Cereal cream. Product with the most butterfat in the light cream category. In Francophone areas: crème à café 10% and sometimes crème légère 10%. Approximately equal to a 50/50 blend of table cream (at 16–18%) and whole milk (at 3.25%), hence the common name in English.
| Poured over hot cereal as a garnish. Ideal in sauces for vegetables, fish, meat, poultry, and pasta. Also in cream soups.
|-
| Light cream
| 3–10
| Light cream 6%. In Francophone areas: mélange de lait et de crème pour café 5%, Crémette™ 5% or crème légère 3% to 10%. A mixture of milk and cream.
| 5% product is similar to the richest Guernsey or Jersey milk. A lower fat alternative to table cream in coffee.
|}

Translations:Cream/16/en - Revision history

FuzzyBot: Importing a new version from external source