of table cream

Table cream, also known as light cream or single cream, is a dairy product consisting of milk fat and milk solids emulsified in water, containing approximately 18-20% milk fat by weight. It is produced by separating the fat-rich layer from whole milk through centrifugation, then standardizing the fat content to achieve the desired consistency and richness. Table cream occupies the lower end of the cream spectrum, between milk and heavier creams such as whipping cream or heavy cream. The product has a pale ivory color, a smooth texture, and a mild, slightly sweet dairy flavor that reflects the quality of the source milk.

In North America, table cream is distinct from "light cream" in some regions, though the terms are often used interchangeably; British usage distinguishes "single cream" as the equivalent product. Composition varies slightly by region and producer, but the defining characteristic is its milk fat percentage, which is too low for whipping but sufficient for enriching sauces and beverages.

Table cream is primarily used as a pouring cream for coffee, tea, and desserts, and as a versatile ingredient for enriching sauces, soups, and gravies. In French cuisine, it appears in béchamel and cream sauce preparations, while Scandinavian and Eastern European cuisines employ it extensively in sour cream derivatives and light cream soups. It can be added to custards, puddings, and ice cream bases, though its lower fat content means it does not whip into peaks like heavy cream. Table cream is best used in preparations where its fluidity and mild richness enhance without overwhelming other flavors; it should be kept cold and added near the end of cooking to prevent separation or scorching.