Crème légère is a type of cream commonly used in cooking and baking. It has a lower fat content than heavy cream, typically around 30%, making it lighter and less rich. This cream is often used to add a creamy texture to sauces, soups, and desserts without overwhelming the dish. In addition to its culinary uses, crème légère can be whipped to create a light topping for cakes and pastries. It is versatile and can be flavored with various ingredients, such as vanilla or chocolate, to enhance desserts. Its balance of creaminess and lightness makes it a popular choice in many recipes.