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To some people, Coffee Cream means "coffee-flavoured" cream used as a filling for baked goods. But here, we're talking about what North Americans call Coffee Cream or Table Cream: a cream with somewhere between 18 to 30% fat that is used as a cream in coffee. It doesn't have a high enough fat content to be whipped.

It's a very pedestrian cream, not very glamorous, maybe the most exciting thing it ever gets to do is a sauce -- but if you're a coffee drinker, there's nothing like it in a cup of fresh-brewed coffee first thing in the morning.

Substitutes
If using in a sauce, try Evaporated Milk, Half and Half Cream, Single Cream or even just milk (though not skim milk).

Be aware that if you are using these lower-fat substitutes, you shouldn't let what you are making -- such as a sauce or a soup -- get too hot, or it will curdle, unlike the heavier cream.

Storage
Do not freeze. It will separate upon thawing and curdle when poured into hot coffee.

Also called:

Other entries for:

Cream
Aerosol Cream, Chantilly Cream, Clabber Cream, Clotted Cream, Coffee Cream, Crema Agria, Crème Fraîche, Double Cream, Extra Thick Double Cream, Extra Thick Single Cream, Frozen Whip Topping, Half & Half Cream, Heavy Cream, Ice Cream, Light Whipping Cream, Non-Dairy Creamer, Single Cream, Sour Cream, Whipping Cream

Other entries for:

Milk
Buttermilk, Clabbered Milk, Crème de Brebis, Evaporated Milk, Goat's Milk, Gold Top Milk, Kefir, Koumiss, Powdered Milk, Raw Milk, Whey, Yoghurt

Other entries for:

Dairy
Butterfat, Butter, Cheese, Nondairy Topping