Oy!

Over here (in colonial Canada), half-and-half is literally half Cream and half Milk, and is also called Light Cream. The dairy industry products are name-regulated, and I believe this is almost identical in the US of A, so that Light Cream or Half-and-Half is 10% ButterFat by volume. I presume this will be close to a Single Cream.

Our (Canadian) Whipping Cream is usually 36%+ ButterFat (a Double Cream?) and Heavy Cream (which I haven't seen available much here but is more commonly available in the US) can run up to 45% ButterFat... very rich and thick... do you have a Triple Cream?

I have some Light Cream/Half-and-Half right here, and it's approximately:


We Canadians measure our Nutrition Information in 10ths of a gram, whereas the Americans round this up often to the nearest full gram or 5kCal increment.


Fun.