Low-fat whipping cream

Low-fat whipping cream is a dairy product made from milk, with a reduced fat content compared to traditional whipping cream. This cream maintains a smooth texture and a good level of foam when whipped, making it ideal for preparing desserts, sauces, and other recipes that require an airy texture but with fewer calories and saturated fats.

Origin: Low-fat whipping cream is a modern variant created to meet the demands of healthier eating, commonly produced in countries with a tradition in dairy production, such as the United States and some European countries. In Latin America, its use is increasingly common in homes and restaurants seeking lighter options without sacrificing flavor and texture.

Properties: Its reduced fat content makes it a lighter option than conventional whipping cream, providing fewer calories and saturated fats. It also provides proteins and calcium typical of dairy products. It is ideal for preparing creamy toppings, desserts, and dressings where the use of fats is desired to be limited without losing the creamy and airy texture characteristic of whipped cream.

Synonyms in Spanish (Latin America): crema ligera para batir, crema baja en grasa para batir, crema ligera, crema para montar baja en grasa.