Table Cream

flyinglentris

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It's called Table Cream, but I never see it in the stores, only Half and Half or Heaving Whipping Cream.

Just where does one find Table Cream?
 

TastyReuben

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I'd never heard of table cream, but I did find this from the Canadians:


These types of cream are commonly available in BC:

  • Light cream - contains 5-6% milk fat and is typically used as a lighter version of either half-and-half or coffee cream
  • Half-and-half, or cereal cream - contains 10% milk fat
  • Coffee cream, or table cream - contains 18% milk fat
  • Whipping cream - contains anywhere from 33-36% milk fat, and is used for making whipped cream. It can also be used in recipes that call for heavy cream. Not sure how to whip cream? Check-out our tips for making the best whipped cream.
  • Heavy cream - contains at least 36% milk fat. It is available in BC, but may be harder to find than 33% whipping cream

 

flyinglentris

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I'd never heard of table cream, but I did find this from the Canadians:


These types of cream are commonly available in BC:

  • Light cream - contains 5-6% milk fat and is typically used as a lighter version of either half-and-half or coffee cream
  • Half-and-half, or cereal cream - contains 10% milk fat
  • Coffee cream, or table cream - contains 18% milk fat
  • Whipping cream - contains anywhere from 33-36% milk fat, and is used for making whipped cream. It can also be used in recipes that call for heavy cream. Not sure how to whip cream? Check-out our tips for making the best whipped cream.
  • Heavy cream - contains at least 36% milk fat. It is available in BC, but may be harder to find than 33% whipping cream

So Table Cream is half way between Half and Half and Whipping Cream. The Canadians promote it, but it can't be found in the USA.
 

epicuric

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UK standards​
f creamRequirement
Clotted creamThe cream is clotted and contains not less than 55 per cent milk fat (w/w).
Double creamThe cream contains not less than 48 per cent milk fat (w/w).
Whipping creamThe cream contains not less than 35 per cent milk fat (w/w).
Whipped creamThe cream contains not less than 35 per cent milk fat (w/w) and has been whipped.
Sterilised creamThe cream is sterilised cream and contains not less than 23 per cent milk fat (w/w).
Cream or single creamThe cream is not sterilised cream and contains not less than 18 per cent milk fat(w/w).
Sterilised half creamThe cream is sterilised cream and contains not less than 12 per cent milk fat (w/w).
Half creamThe cream is not sterilised cream and contains not less than 12 per cent milk fat (w/w).
Sour or Soured creamThe cream has been fermented with harmless microorganisms or through acidification.
Sweet creamCream skimmed from the higher butterfat layer of milk before homogenisation.
Crème fraicheSour cream with a milk fat content of not less than 25% (
 

MypinchofItaly

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UK standards​
f creamRequirement
Clotted creamThe cream is clotted and contains not less than 55 per cent milk fat (w/w).
Double creamThe cream contains not less than 48 per cent milk fat (w/w).
Whipping creamThe cream contains not less than 35 per cent milk fat (w/w).
Whipped creamThe cream contains not less than 35 per cent milk fat (w/w) and has been whipped.
Sterilised creamThe cream is sterilised cream and contains not less than 23 per cent milk fat (w/w).
Cream or single creamThe cream is not sterilised cream and contains not less than 18 per cent milk fat(w/w).
Sterilised half creamThe cream is sterilised cream and contains not less than 12 per cent milk fat (w/w).
Half creamThe cream is not sterilised cream and contains not less than 12 per cent milk fat (w/w).
Sour or Soured creamThe cream has been fermented with harmless microorganisms or through acidification.
Sweet creamCream skimmed from the higher butterfat layer of milk before homogenisation.
Crème fraicheSour cream with a milk fat content of not less than 25% (

Clotted cream 🤤
 
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