What is Light Cream?

If you’ve recently visited the dairy section, you’ve probably seen a wider selection of options for your culinary creations. But what distinguishes them from one another? And does it make a difference if you use heavy whipping cream when the recipe specifically calls for light cream?

What exactly is light cream?

According to the Food and Drug Administration, light cream is defined as cream containing at least 18% but less than 30% milkfat. So how does it measure up against other cream varieties, and can you easily substitute one for another? Here's a breakdown of their differences:

• Light cream: 18-30% milkfat
• Light whipping cream: 30-36% milkfat
• Heavy whipping cream: at least 36% milkfat
• Half and half: 10.5-18% milkfat

Why is milkfat content important?

In his book On Food and Cooking: The Science and Lore of the Kitchen, food expert Harold McGee explains, "The fat content of cream dictates both its texture and its usefulness." A higher fat content results in thicker cream that can be whipped into a firm, stable consistency, perfect for topping desserts or incorporating into hot dishes like sauces or soups without separating. Creams with lower fat content are ideal for drinks or as a drizzle over sweets.

What Can You Use as a Light Cream Substitute?

If your recipe calls for light cream, using half-and-half may lack enough fat to achieve the desired outcome, while light or heavy whipping cream could be too thick for the dish. The best solution is to combine heavy cream with milk: mix equal parts heavy cream and milk to create your own version of light cream.

Does Light Cream Whip?

But what if you want to go the other way around? Can light cream be swapped for whipping cream? To test this, I used an electric hand mixer to whip one cup each of cold dairy products—half-and-half, light cream, and heavy cream—aiming to reach the "soft plop" stage after about four to five minutes.

After four minutes, the half-and-half had plenty of foamy bubbles but showed no significant change in thickness. Achieving a whipped consistency would require much more time, effort, and extra chilling, and even then, it would quickly deflate.

Light cream also took a while to develop any whipped texture. After five minutes, it resembled the frothy top of an iced coffee more than whipped cream. While it offered a silky smooth richness, making it a great addition to coffee or hot chocolate, it’s not suitable for replacing traditional whipped cream.

I saved the heavy whipping cream for last, knowing it would easily pass the whipping test. Not only did it reach the soft plop stage within five minutes, but it also held its shape for quite a while. The texture of freshly whipped cream is incredibly luxurious, with the richness of the fat giving it a soft, lingering mouthfeel. Perfect for topping desserts or even just enjoying with some fresh fruit straight from the bowl!

The Final Verdict

Light cream stands apart from other creams and half-and-half. If you’re in a pinch and your recipe calls for light cream, you can easily substitute it by mixing equal parts heavy cream and milk.