Tell me: how can we not get confused with so many options? Here’s a simplified way of understanding each of the “creams” used in Brazilian cuisine and their names in English. The origin of all of them is the cream (fresh cream) which is the layer of fat that rises from milk. The difference between these products lies in the fat content.
• Half and Half: it is a mixture of equal parts of milk and cream. It has between 10.5% and 18% fat. It is commonly used in coffee and cereals. In restaurants that serve breakfast, it is common to find half and half in individual portions already on the table.
• Light Cream/ Table Cream: It has between 18% and 30% fat. Our boxed cream has between 17% and 20% and canned cream has approximately 25% fat.
• Whipping Cream/Light Whipping Cream: It has between 30% and 36% fat. It is meant for making whipped cream and is also used to make sweetened whipped cream (chantilly).
• Heavy Whipping Cream/Heavy Cream: It has between 36% and 40% fat. Used for thickening sauces and making desserts.
• Sour Cream: It is the sour cream.
By Andrea Martins. inglesgourmet.com