Understanding Dairy: Which of the following types of cream has the lowest percentage of milk fat?

October 23, 2025 •

2 min read

According to the U.S. FDA, half-and-half contains between 10.5% and 18% milk fat, making it a contender for the lowest fat option among many common varieties. Knowing which of the following types of cream has the lowest percentage of milk fat? can help in making healthier dietary choices without sacrificing flavor and texture.

Quick Summary

The lowest fat cream among standard options is half-and-half, a mixture of milk and cream. Its fat content is typically 10.5% to 18%, significantly less than light, whipping, or heavy cream. Fat-free versions and regional varieties can also impact the choice.

Key Points

Half-and-half is the lowest fat cream: In the U.S., half-and-half typically contains 10.5% to 18% milk fat.
Regional names and fat content differ: Canadian 'light cream' is lower in fat (5-6%) than U.S. light cream.
Higher fat content enables whipping: Heavy cream (over 36% fat) is needed for stable whipped cream; half-and-half cannot be whipped.
Lower-fat creams are suitable for specific uses: Half-and-half works for coffee and light sauces, but temper it in hot dishes to prevent curdling.
Additives can alter texture in low-fat products: Fat-free half-and-half uses thickeners like corn syrup.
Check the label for specifics: Always verify the milk fat percentage on the nutrition label.

Half-and-Half: The Lowest of the Standard Creams

Among widely available creams, half-and-half generally has the lowest percentage of milk fat. It's a blend of equal parts whole milk and light cream. U.S. standards require half-and-half to have 10.5% to 18% milk fat, making it popular for coffee and light dishes. Regional definitions can vary; Canadian "light cream" is lower in fat (5-6%). U.S. consumers seeking even lower fat can find fat-free half-and-half options, which may include additives for texture.

Understanding Cream Grades and Fat Content

Dairy products are categorized by milk fat content, which influences thickness, richness, and use. Higher fat creams are thicker and more stable for whipping.

The Spectrum of Cream Products

Half-and-Half (10.5%–18% milk fat): The lowest-fat cream in the U.S.. Not for whipping; good for coffee and light sauces.
Light Cream (18%–30% milk fat): Also called coffee or table cream, it's richer than half-and-half but not for whipping. Used for enriching soups and sauces.
Light Whipping Cream (30%–36% milk fat): Whips into soft peaks.
Heavy Cream (36% or more milk fat): Ideal for stable whipped cream, thick sauces, and rich desserts.
Double Cream (approx. 48% milk fat): A rich UK cream not common in the U.S..
Clotted Cream (at least 55% milk fat): A very high-fat British cream.

Choosing the Right Cream for Your Needs

Choosing a lower-fat cream can be healthy, but consider its use. Using a low-fat option in a recipe needing heavy cream may affect texture. Half-and-half won't whip.

Tips for using lower-fat creams in cooking:

Tempering: Add hot liquid to cream slowly before adding to hot dishes to prevent curdling.
Sauces: Half-and-half works, but cornstarch can add body for thickness.
Baking: Substitutions are possible, but the final texture may differ.

Comparison Table of Common Creams


Types of Cream	Milk Fat % (U.S.)	Whipping Ability	Best For
Half-and-half	10.5%–18%	No	Coffee, cereal, light sauces, and creamy soups
Light Cream	18%–30%	No	Enriching soups, sauces, and pouring over fruit
Light Whipping Cream	30%–36%	Yes, but softer peaks	Mousse, soft whipped cream, fillings
Heavy Cream	>36%	Yes, stiff peaks	Whipped cream, ganache, thick sauces, and custards

Conclusion

In the U.S., half-and-half (10.5%–18% milk fat) is typically the lowest-fat cream. Different creams suit various culinary needs based on fat content. Regional labeling and low-fat products offer more choices. Understanding fat percentages helps match cream to dietary and cooking needs. For more details on dairy nutrition, refer to resources like the U.S. Dairy website. U.S. Dairy: Cream, What Is It & Nutrition Facts

Frequently Asked Questions

Heavy cream has at least 36% milk fat, while half-and-half contains 10.5% to 18% milk fat.

No, half-and-half's fat content is too low for stable whipped cream. Use heavy cream.

U.S. light cream contains 18% to 30% milk fat. It's not suitable for whipping.

Lower fat content makes it sensitive to heat and acidity. Tempering can prevent curdling.

Yes, plant-based creamers offer low-fat or dairy-free options, but check labels for content.

Try Greek yogurt, evaporated milk, or a skim milk/cornstarch mix, but results vary by recipe.

No, fat-free versions often use thickeners and can be higher in carbs and sodium.