thin cream
Good source of dietary fat and fat-soluble vitamins (vitamins A, D, and E); provides modest amounts of calcium and phosphorus. Contains approximately 150-170 calories per 100 ml, with the majority derived from fat.
About
Thin cream is a liquid dairy product consisting of milk fat naturally separated from whole milk through gravitational settling or mechanical centrifugation. It contains approximately 10-18% butterfat by weight, placing it between whole milk (3-4% fat) and heavy cream (36-40% fat) in the fat hierarchy. Thin cream is also known as single cream, coffee cream, or light cream depending on regional nomenclature and exact fat content. The product is typically homogenized to ensure uniform consistency and prevent fat separation, resulting in a pourable liquid with a pale ivory color and mild, slightly sweet dairy flavor.
The fat content in thin cream remains insufficient to whip into peaks, distinguishing it functionally from heavier cream varieties. It may be produced from pasteurized, ultra-pasteurized, or sterilized milk, with the latter allowing for extended shelf stability.
Culinary Uses
Thin cream serves as a versatile culinary ingredient across European and North American cuisines, primarily used as a pourable addition to hot beverages such as coffee and tea rather than as a primary cooking ingredient. It functions as a lighter alternative to heavy cream in sauces, soups, and custards, adding richness without requiring reduction or whipping. In British and Scandinavian cooking, thin cream is featured in desserts, porridges, and berry preparations. It may be incorporated into mashed potatoes, gratins, and cream-based sauces for fish and poultry, though recipes may require adjustment since the lower fat content produces less viscosity than heavy cream. Unlike heavy cream, thin cream cannot be whipped and will not hold peaks.