Preparation of Different Types of Cream

Cream is classified on the basis of its fat content. The fat content in cream may vary over a wide range (10.0 % to 85.0 %). The heavier the cream, the higher is the proportion of fat contents. The fat content in half and half cream is approx.10% fat. Various grades of cream include half-and-half cream, light cream, medium and heavy cream, etc. Low fat cream is also called as market cream which includes table cream, sterilized cream, light-cream, coffee cream etc. and usually contains 12-25% fat. The market cream is used for direct consumption. The cream containing more than 40% fat is known as manufacturer’s cream and include whipping cream, heavy cream, plastic cream, etc. Whipping cream usually contains fat between 28-35% while plastic cream between 60-85%. In this unit, we will learn various grades/types of cream, their method of preparation and uses.