The next step up in fat content fo creams is the whipping cream (light). The higher the fat content, the thicker the cream, and the easier it is to whip into stable peaks (or whipped cream). Higher-fat creams are also more resistant to curdling, so they are a better choice in soups and sauces, when the cream is heated.

To reduce fat content in a recipe, try the cream with the fat content just below the one called for, as it will be the closest subsitute, in order of preferance.