What's the difference between light cream and half & half??

Question

i was making a potatoe soup and it needed light cream. i didn't have any and i couldn't find any at the store i stopped at so i just used half & half.... it turned out good but i still wonder if it could've been better with light cream.

Answer 1

Cream does not have milk in it, half-and-half does - its all about protein content. The key difference is that light cream concentrates when you boil it but half and half will curdle when boiled or you add acid (like lemon juice) and the protein separates out - pretty yucky.

Answer 2

I don't know if you're British, American, or what, but I'll post some of the terms both areas use Double cream has a really high fat content, not really available in the US. Heavy cream or heavy whipping cream has a little less. Creme fraiche is similar to sour cream, just more fat and nothing added. American half and half is British single cream, half cream, or pouring cream. It's much lighter and used a lot in coffees and in making ice cream. Devonshire or clotted cream is made from milk with a high fat content. It's heated and the more solid crust at the top is skimmed off. Cream cheese is a smooth soft cheese.

Answer 3

Light cream is Cream.. However Half and Half is Milk and Cream! It probably would have been richer with the cream. However if it turned out good with the half n half thats great.

Answer 4

I use them interchangeably with no problems. Whatever's on sale.