• Different cream types contain different amounts of milk fats.ULTRA.F/Photodisc/Getty Images
  
  Prior to the industrialized manufacturing process, people allowed freshly-drawn milk to sit for a day so the milkfat would float to the top. Today, centrifuges separate the cream from the milk in a faster and more sterile environment. The milkfat then becomes cream and butter. The USDA has certain requirements for labelling the different types of creams availble, and heavy cream, light cream and whipping cream all have different labelling specifications.
  
  

Heavy Cream

• According to the USDA, heavy cream must have at least 36 percent milkfat but can have more. Heavy cream has a thick consistency and is more versatile than lighter creams. Cream with a high fat content will become a more stable whipped cream. Heavy cream resists curdling when heated and is most often used to make chocolate products, custards, ice cream, puddings, soups and sauces. Heavy cream is also ideal to make homemade butter. True heavy cream should not contain skim or low-fat milk.
  
  

Light Cream

• Light cream must have at least 18 percent fat but less than 30 percent to fit this label. Most often, though, light cream has a fat content of about 20 percent. Light cream is also called table cream or coffee cream and is not whippable due to the lower fat content. Boiling or high heat causes light cream to separate, so if you use it for a sauce, heat it slowly and remove from heat before it begins to bubble.
  
  

Whipping Cream

• Whipping cream is slightly different than heavy cream. The fat content for whipping cream must be at least 30 percent. The USDA calls whipping cream "light whipping cream," and it can not have more than 36 percent milk fat. It is most often used as a garnishing ingredient. You can add some lemon juice to it to make a sour cream substitute as well. Because of the lower fat content, whipping cream may have carageenan added to it. Carageenan is a thickening agent derived from red seaweed. It is an FDA-approved additive, although there is some concern regarding cancer risks.