Light low-fat cream

Reduced-fat double cream is a thick and smooth dairy product, ideal for enhancing the texture and flavor of a wide variety of dishes, from soups and sauces to desserts and beverages. This cream is obtained by processing milk to increase its fat content, but in its reduced-fat version, it maintains a creamy and rich texture with a lower percentage of lipids, typically between 18% and 25%, ensuring a lower caloric intake without sacrificing the essential creaminess in cooking.

Its origin lies in the European tradition of using different milk fats to obtain creams with different consistencies and culinary uses, adapting nowadays to the needs of a healthier diet.

Properties: Reduced-fat double cream is an excellent source of calcium, proteins, and fat-soluble vitamins such as A and D, which contribute to bone health and immune function. Furthermore, having less fat than traditional double cream, it is a lighter option for those looking to control their caloric intake without losing flavor or texture in their recipes.

In Hispanic America, this ingredient is also known as reduced-fat whipping cream, reduced-fat cream, or simply light cream, depending on the country. It is important to confirm its consistency and fat content, as the terms can vary regionally.

In cooking, reduced-fat double cream is perfect for preparing creams, dressings, pastries, and as a complement in dishes that require a creamy texture without the excess fat of traditional cream.