Translations:Cream/12/en: Difference between revisions

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Message definition (Cream)
{| class="wikitable"
|- 
! width=120px | Name
! Fat content %
! Main uses 
|- style="text-align: center;"
| Extra light (or 'lite')
| 12–12.5
| 
|- style="text-align: center;"
| Light (or 'lite')
| 18–20
|  
|- style="text-align: center;"
| Thickened cream
| 35–36.5
| Cream with added gelatine and/or other thickeners to give the cream a thicker texture, also possibly with stabilisers to aid the consistency of whipped cream. Such cream would not typically be used for cooking.
|- style="text-align: center;"
| Cream
| >= 35
| Recipes calling for cream are usually referring to pure cream with about 35% fat. This is used for cooking as well as for pouring and whipping. It is comparable to ''whipping cream'' in some other countries.
|- style="text-align: center;"
| Double cream
| 48–60
|
|- style="text-align: center;"
|}
Name Fat content % Main uses
Extra light (or 'lite') 12–12.5
Light (or 'lite') 18–20
Thickened cream 35–36.5 Cream with added gelatine and/or other thickeners to give the cream a thicker texture, also possibly with stabilisers to aid the consistency of whipped cream. Such cream would not typically be used for cooking.
Cream >= 35 Recipes calling for cream are usually referring to pure cream with about 35% fat. This is used for cooking as well as for pouring and whipping. It is comparable to whipping cream in some other countries.
Double cream 48–60
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