Translations:Cream/16/en

Name	Minimum 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.