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light cream

post #1 of 2
Thread Starter 
can i use heavy cream instead of light cream when making cookies?
post #2 of 2

Short answer

No... the butter-fat content is different:

CLOTTED CREAM - 55% England

DOUBLE CREAM - 48% England, 54-60% Australia

MANUFACTURER'S CREAM - 40% US

HEAVY CREAM / HEAVY WHIPPING CREAM - 36% US

PURE CREAM - 35-48% Australia

THICKENED CREAM - 35% Australia

WHIPPING CREAM/WHIPPED CREAM - 30% US, 35% England, 40% Australia

REDUCED CREAM - 25% Australia

SINGLE CREAM /COFFEE CREAM /TABLE CREAM /LIGHT or LITE CREAM - 18% US, 18% England, 18% Australia

HALF CREAM /HALF AND HALF - 10.5 - 12% US, 12% England
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