There are a variety of creams available on supermarket shelves and it’s only easy to get confused and wonder which cream to use when. Let’s dive below and look at some of the different types of Creams available.
The cream is a rich dairy product made by skimming fat off unpasteurized milk. It has a smooth, velvety feel which is mainly used to enhance the texture and flavor of soups, sauces, coffee, desserts, salads, and dips.
The fat content in the cream determines how well the cream will whip and how stable it is. Creams with higher fat content have a rich texture and also taste better.
What are the Types of Cream Available Today?
|Sr. No.||Type of Cream||Fat Content||Can you cook with it||Commonly used in|
|1.||Single Cream||12-18%||No||Fruits and Desserts|
|2.||Half and Half||12%||Yes||Curries, Sauces, Dips, Desserts|
|3.||Light Cream||18-30%||Yes||Curries, Sauces, Dips, Desserts|
|4.||Double or Heavy Cream||48%||Yes||Curries, Sauces, Dips, Desserts|
|5.||Whipping Cream||30-39%||Yes, but not recommended||Whips and Pipes beautifully therefore Used in Desserts|
|6.||Clotted Cream||55%||No||As an accompaniment to a few desserts|
|7.||Crème Fraiche or Fresh Cream||30-39%||Yes||Fruits, salad dressings, Curries, Sauces, Desserts, and Dips|
|8.||Sour Cream||20%||Yes, with very low heat, cannot withstand high temperatures||Desserts, Dips, and Cakes to make them more fluffy|
|9.||Long Life Cream||35%||Yes||Soups, Sauces, Desserts, Dips, Curries|
|10.||Manufacturing Cream (Professionally used)||40%||No||Whipped up in Desserts|
|11.||Non-Dairy Whipping Cream||35%||No||Whipped up in Desserts|
What is Single Cream?
It is the lightest cream available on the market. It has a pouring consistency with a fat content of about 12 to 18%. It is a richer version of milk and can be poured into coffee or your warm bowl of soup or your Apple Pie to make it taste richer or just about simply pour it over fresh strawberries. However, this cream cannot be whipped and will maintain its runny texture.
It cant be used in cooking as it curdles easily on heating and therefore cant be substituted for heavier creams such as heavy cream or whipping cream.
What is Half and Half Cream?
In the United States, half n half is an equal mix of whole milk and cream. Generally, it has about 12% fat content but the fat content can also vary between 10.5-18%. Just like the single cream it has a pouring consistency and can be used in sauces, soups, dressings, and poured over coffee.
What is Light Cream?
It is also called “coffee cream” or “table cream”. It is heavier than Single cream with a fat percentage of about 18-30%. Generally not used for whipping although it will whip if it contains 30% butterfat won’t be stable.
What is Whipping Cream?
Whipping Cream with enough fat content in it to allow it to whip. It makes desserts prettier and tastier. It contains 36-38% fat and almost doubles in size after whipping. It has a floaty, puffy texture that can be piped on a cake, or sprayed from a can. It is also called “thickened cream”.
What is Double Cream?
It has about 48% butterfat content, thicker than Whipping Cream. Double cream is the British term for Heavy or Whipping cream in the United States. It is very rich in its fat content so you generally run the risk of over-whipping it. It is also called a “Country style Cream”.
What is Clotted Cream?
Clotted cream is the heaviest, thickest, and richest cream available. It has a fat content of 55%. It is made by heating double cream and baking it until a beautiful golden crust on its surface. With a spoonable consistency, it does not need to be whipped.
It cannot be cooked as it tends to separate on heating. It is traditionally made in Devon or Cornwall in England. Thus, traditionally served with scones and jam as part of a classic afternoon tea or as a decadent accompaniment to desserts.
What is Crème Fraiche?
It is French for “Fresh Cream”. The fresh cream is thickened with a bacteria culture which produces a nutty, tangy, and sour flavor. It has a fat content of 30-39%. It is widely popular all over Europe and can be found in a few specialty stores across the United States.
Crème Fraiche is ideal for serving with fruits, salad dressings, dips, and a few desserts. It can withstand heat and is stable when heated therefore can also be used in cooking, curries, and sauces.
What is Sour cream?
As the name suggests Sour Cream is a cream that is soured using lactic acid-producing bacteria which causes it to thicken. This process is called souring. It has about 20% fat content. It is mainly used as a party favorite dip, salad dressings, and also too many cakes to add to its fluffiness.
What is Long-Life Cream?
This cream has undergone an ultra-heat treatment(UHT). The cream is heated at high temperatures for short period to increase its shelf life and stabilize it. It contains 35% fat. It can be whipped for desserts as well as used in cooking. Many low-fat options are also available for the same.
What is Manufacturing Cream?
It is a regular cream with a 40% fat content or more. It is even heavier than heavy cream thus making it even more stable. It is used instead of whipping cream to give your desserts better stability, make them more appealing with designs, and give a wonderfully creamy texture.
Manufacturing cream is generally not available in retail stores and is typically used in professional catering.
What is Non-Dairy Whipping Cream?
Non-Dairy Whipping Cream does not use any milk in them. They are made from vegetable fat, milk proteins, water, emulsifiers, and sweeteners. They are generally used in desserts as they are stable. They have 35% fat content.