Dairy
Table Cream
Table cream is a North American light cream for pouring over fruit and cereal—fat typically in the mid-teens to low twenties percent, similar in spirit to single cream. It softens coffee bitterness and finishes desserts without the body of heavy cream. Use as a pour, not a whip base. Labels vary by country; check fat percentage when substituting for single or light cream in recipes.
Track this ingredient
Unit
Characteristics
Preparations
ChilledPoured
Traits
LightLight PouringMildNorth American LabelPourable
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
Half-and-Half
Light Cream
Light Whipping Cream
Heavy Cream
Heavy Whipping Cream
History
US
Table cream labels distinguished light pouring cream from whipping grades in North America.
Table cream sat beside half-and-half in North American dairy cases.
Table cream remained a regional name as half-and-half took coffee-service share.