Thin cream, also known as light cream or single cream, is used for adding extra flavor to fruits or puddings. It is usually poured on top of the dish.
Cream is made from the butterfat on top of non-homogenized milk. Thicker creams or those with more fat are richer and better suited for cooking. Thin cream cannot be whipped or boiled. It can be used to add creaminess to soups or sauces but the temperature should be watched to prevent curdling. The cream can be stored in the refrigerator for up to 5 days before using it. It should be discarded 3 days after opening it.