Editing Cream (section)

=== Canada ===

Canadian cream definitions are similar to those used in the United States, except for "light cream", which is very low-fat cream, usually with 5 or 6 percent butterfat.<ref>{{cite web|url=http://www.dairygoodness.ca/cream/types-of-cream/5-or-6-light-cream-or-cream-and-milk-blend-for-coffee|title=5% or 6% Light Cream or Cream and Milk Blend for Coffee – Types of Cream – Cream – Dairy Goodness|first=Dairy Farmers of|last=Canada|website=www.dairygoodness.ca|access-date=2010-05-14|archive-date=2010-06-16|archive-url=https://web.archive.org/web/20100616104417/http://www.dairygoodness.ca/cream/types-of-cream/5-or-6-light-cream-or-cream-and-milk-blend-for-coffee|url-status=live}}</ref> Specific product characteristics are generally uniform throughout Canada, but names vary by both geographic and linguistic area and by manufacturer: "coffee cream" may be 10 or 18 percent cream and "half-and-half" ({{Lang|fr|crème légère}}) may be 3, 5, 6 or 10 percent, all depending on location and brand.<ref>{{cite web|url=https://bcdairy.ca/milk/articles/what-kind-of-cream-should-i-use|title=What Type of Cream Should I Use?|date=27 November 2016|access-date=16 June 2017|archive-date=6 June 2017|archive-url=https://web.archive.org/web/20170606163026/https://bcdairy.ca/milk/articles/what-kind-of-cream-should-i-use|url-status=live}}</ref><ref>{{cite web|url=http://metsdelacreme.com/lafamilledescremes/|title=Tout sur la fabrication de la crème et ses bienfaits – La Famille du lait|website=metsdelacreme.com|access-date=16 June 2017|archive-date=16 January 2017|archive-url=https://web.archive.org/web/20170116132109/http://metsdelacreme.com/lafamilledescremes/|url-status=live}}</ref>

Regulations allow cream to contain [[acidity regulator]]s and [[stabilizer (food)|stabilizer]]s. For whipping cream, allowed additives include skim milk powder (≤ 0.25%), glucose solids (≤ 0.1%), calcium sulphate (≤ 0.005%), and xanthan gum (≤ 0.02%).<ref>{{Cite web|url = https://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-55.html#h-571830|title = Consolidated federal laws of canada, Food and Drug Regulations|date = 16 September 2021|access-date = 15 July 2019|archive-date = 2 September 2019|archive-url = https://web.archive.org/web/20190902011006/https://www.laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-55.html#h-571830|url-status = live}}</ref> The content of milk fat in canned cream must be displayed as a percentage followed by "milk fat", "B.F", or "M.F".<ref>{{Cite web|url=http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-54.html#h-79|title=Consolidated federal laws of Canada, Food and Drug Regulations|last=Branch|first=Legislative Services|website=laws.justice.gc.ca|language=en|access-date=2017-07-18|archive-date=2017-07-15|archive-url=https://web.archive.org/web/20170715054859/http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-54.html#h-79|url-status=live}}</ref>

{| class="wikitable"
|-
! width=120px | Name
! Minimum <br />milk fat %
! Additional definition
! Main uses
|-
| Manufacturing cream
| 40
|Crème fraîche is also 40–45% but is an acidified cultured product rather than sweet cream.
| Commercial production.
|-
| Whipping cream
| 33–36
| Also as cooking or "thick" cream 35% with added stabilizers. Heavy cream must be at least 36%. In Francophone areas: crème à fouetter 35%; and for cooking, crème à cuisson 35%,  crème à l'ancienne 35% or crème épaisse 35%.
| Whips into a creamy and smooth topping that is used for pastries, fresh fruits, desserts, hot cocoa, etc. Cooking version is formulated to resist breaking when heated (as in sauces).
|-
| Table cream
| 15–18
| Coffee cream. Also as cooking or "thick" cream 15% with added stabilizers. In Francophone areas: crème de table 15% or crème à café 18%; and for cooking, crème champêtre 15%, crème campagnarde (country cream) 15% or crème épaisse 15%.
| Added as rich whitener to coffee. Ideal for soups, sauces and veloutés. Garnishing fruit and desserts. Cooking version is formulated to resist breaking when heated.
|-
| Half and half
| 10
| Cereal cream. Product with the most butterfat in the light cream category. In Francophone areas: crème à café 10% and sometimes crème légère 10%. Approximately equal to a 50/50 blend of table cream (at 16–18%) and whole milk (at 3.25%), hence the common name in English.
| Poured over hot cereal as a garnish. Ideal in sauces for vegetables, fish, meat, poultry, and pasta. Also in cream soups.
|-
| Light cream
| 3–10
| Light cream 6%. In Francophone areas: mélange de lait et de crème pour café 5%, Crémette™ 5% or crème légère 3% to 10%. A mixture of milk and cream.
| 5% product is similar to the richest Guernsey or Jersey milk. A lower fat alternative to table cream in coffee.
|}