Tag: Table cream

The Food and Drug Administration (FDA) stipulates that half and half should contain between 10.5% and 18% milk fat. This sets it apart from table cream, highlighting why the two are not interchangeable in all applications.

While cream naturally separates from fresh milk, virtually all commercially available table cream undergoes processing steps like pasteurization to ensure safety and extend its shelf life. Therefore, is table cream processed? The answer is an unambiguous yes, with the degree of processing varying by product.

Heavy cream must contain at least 36% milkfat, while table cream typically falls between 18% and 30% milkfat. This significant variation in fat content is the fundamental distinction that dictates their texture, nutritional profiles, and culinary uses. Understanding these core differences is essential for both cooking and managing dietary intake effectively.

According to nutritional data, a single cup of light cream contains approximately 468 calories. This might be more than some people expect, as its 'light' designation primarily refers to its lower fat content compared to heavy cream, not that it is low-calorie overall. Understanding this metric is key for those monitoring their caloric intake or balancing macronutrients.