Preparation, uses, and tips
Use cream strategically
Consider using cream as just an occasional indulgence.
Pay particular attention to the amount of saturated fat. Compare products; try to find one
that is moderate in saturated fats, and that also meets your cooking requirements.
We now know that carbohydrates are important to the health of your heart. These come from
the fruits, starches, and sweeteners that accompany the fats in cooking, so take account of
the balance of all the ingredients you are using when you plan your menu. Sometimes only a
little fat is required to enhance flavor.
Sweet creams products
In modern dairy production, the cream is separated by centrifugal force. The butterfat
content in half-and-half is 10.5 to 18%; in light (coffee) cream, 18% to 30%; in medium cream,
25 to about 30%; in light whipping cream, 30 to 36%; and in whipping cream, 36% or more.
Sour cream products
Various types of sour cream are produced by
culturing cream or milk with lactic-acid bacteria. Rennet or nonfat milk solids may be added
to provide body. A variety of sour-cream products are available, but true sour cream must by
definition contain at least 18% milk fat by weight. Sour half-and-half, low-fat sour cream,
and light sour cream are all made with half-and-half. Fat-free sour cream is made from
cultured skim milk. A cholesterol-free sour cream alternative is made with skim milk and
A single tablespoon of whipped cream is relatively low in saturated fat; the trick is
whether any of us can actually limit ourselves to just one tablespoonful. Here are some
potential strategies for reducing the intake of saturated fats:
Make whipped cream from part-skim milk or low-fat cream. Chill the milk or cream
thoroughly, and use a cold bowl and beaters; serve the whipped cream within an hour.
Experiment to find a naturally low-fat product that can be used as a whipped topping.
Try a range of alternatives to whipped cream. Look for unprocessed foods such as fresh yogurt, crème fraîche, and other natural foods that
are low in saturated fat and carbohydrates.
Cream (fluid, half-and-half), 1 Tbsp
Total Fat: 0.0g