What's the Difference: Cream

I thought this was an interesting article about the different types of cream used in baking and cooking. I try to follow directions, but there are times I've had to do a little mix and match depending on what is in the fridge. In essence, the article says:

The real difference between all these kinds of cream have to do with their fat content:

Half-and-Half: 12% fat
Light Cream: 20% fat
Light Whipping Cream: 30% fat
Whipping Cream: 35% fat
Heavy Cream and Heavy Whipping Cream: 38% fat

Creams with more fat will whip up better into a stable whipped cream, and they will also resist curdling when used to enrich soups. Creams with lower fat content are better used in beverages or for pouring over desserts.

If you can't find the specific cream needed for a recipe and are looking to substitute, it's always a safe bet to go for a cream with a higher fat content than the one called for.

If a cream with higher fat is not an option (or you're hoping to cut calories from a recipe!), try the cream with the fat content just below the one called for before experimenting with lighter creams.