Editing Cream (section)

===United States===
In the United States, cream is usually sold as:

{| class="wikitable"
|- 
! Name
! Fat content
! Main uses 
|- style="text-align: center;"
| [[Half and half#Canada and the United States|Half and half]]
| 10.5-18
| Half and half is equal parts milk and light cream, and is added to coffee.
|- style="text-align: center;"
| Light cream
| 18–30
| Light cream is added to coffee and hot cereal, and is also used as an ingredient in sauces and other recipes.
|- style="text-align: center;"
| Whipping cream
| 30–36
| Whipping cream is used in sauces and soups, and as a garnish. Whipping cream will only produce whipped cream with soft peaks.
|- style="text-align: center;"
| Heavy (whipping) cream
|  36+
| Heavy whipping cream produces whipped cream with stable peaks.
|- style="text-align: center;"
| Manufacturer's cream
|  36-40 <ref>{{cite web|url=https://www.californiadairypressroom.com/Products/Cream |title=cream}}</ref>  
| Used in commercial and professional production applications. Not generally available at retail until recently{{When|date=May 2022}}.
|- style="text-align: center;"
|}

Not all grades are defined by all jurisdictions, and the exact fat content ranges vary. The above figures, except for "manufacturer's cream"<!--not in fda.gov anyway, and gpo.gov didn't load-->, are based on the [[Code of Federal Regulations]], Title 21, Part 131.<ref>{{cite web|url=http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=131|title=CFR – Code of Federal Regulations Title 21|website=www.accessdata.fda.gov|access-date=16 June 2017|archive-date=25 May 2017|archive-url=https://web.archive.org/web/20170525161909/https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=131|url-status=live}}</ref><ref>{{cite web|url=http://www.access.gpo.gov/nara/cfr/waisidx_05/21cfr131_05.html|title=Food and Drugs|website=www.access.gpo.gov|access-date=16 June 2017|archive-url=https://web.archive.org/web/20120301023331/http://www.access.gpo.gov/nara/cfr/waisidx_05/21cfr131_05.html|archive-date=1 March 2012|url-status=dead|df=dmy-all}}</ref>