Table Cream

[flyinglentris]

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?

 

[ElizabethB]

IDK I only buy heavy cream

 

[ElizabethB]

Probably some marketing ploy. Buyer beware.

 

[TastyReuben]

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]

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.

 

[Burt Blank]

Just where does one find Table Cream?

On a Table ?

 

[epicuric]

UK standards​

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

 

[MypinchofItaly]

UK standards​

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

Clotted cream