Coffee Cream

Light Cream

Table Cream

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 for Coffee Cream

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 Hints for Coffee Cream

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

Recipe Search

Also called:

Crème 18 % M.G, Crème à café (French); Kaffeerahm (German)

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