LIGHT CREAM vs WHIPPING CREAM vs HEAVY CREAM
Light cream has a fat content of 18–30% (for comparison, whole milk is about 3.25%) and is used mostly as coffee creamer. Light cream won’t whip, because it doesn’t have enough fat, and it isn’t really used as a base for cream sauces, because it’s too thin.
Whipping cream, also sometimes called light whipping cream, has a fat content of 30–36%, plus added stabilizers — usually carrageenan, a substance derived from seaweed — that help it hold its form once it’s whipped (otherwise the air bubbles will escape and the whipped cream will essentially deflate over time and turn back to liquid).
Heavy cream, also sometimes called heavy whipping cream has a fat content of 36–40% and is great for whipping, or as a base for cream sauces. Look for heavy cream without stabilizers (carrageenan), since its high fat content is enough to help heavy cream hold its shape when whipped. And, if you’re just using it to thicken a sauce, there’s no need for a stabilizer.
IN A NUTSHELL: Only ever use light cream for coffee. Opt for heavy cream over whipping cream unless you’re on a diet.
Can I substitute one for the other? Sort of. Heavy cream and whipping cream are pretty much interchangeable. But, light cream won’t whip and won’t really thicken a sauce.
