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Cream categories

Cream is categorised according to its milk fat content and comes in two forms – pure and treated. Cream must contain no less than 350g/kg of milk fat or 35% milk fat. It may be adjusted by the addition of milk or products obtained from milk.

The easiest way to find the fresh cream to best suit its intended end use is to look at the fat content, always to be found on the label of the product. Descriptors or the name of the cream will vary, depending on the brand.

Types of cream and their applications
Varieties of Cream

Types of cream and their applications

Rich or Double Cream
Does not contain any thickening agents and usually has a fat content of around 48% or more.

Regular or Pure Cream
Does not usually contain any thickening agents and has a fat content of around 40%.

Thickened Cream (regular or reduced fat)
With 35% and 18% milk fat, it contains additives such as gelatin, vegetable gum or other modifying agents. The additives act as thickening agents, making it easier to whip and less likely to separate or curdle.

Whipped, it is ideal in cake fillings, mousses, ice creams and cheesecakes.

Clotted/Scalded Cream
With a slight caramelised flavour, clotted cream contains no less than 48% milk fat. It is the cream to serve with traditional Devonshire Teas. Sensational!

Other uses:
- Decadent accompaniment to desserts, used in place of regular/pure cream.
- Ideal as a filling in desserts, and included in sauces and risottos.- A great partner to a fresh berry assortment.

Sour Cream
To make sour cream, a culture is added and the cream is heated to about 20°C for 12–14 hours. The lactic acid produced in this process gives a slightly sour taste and a thicker than normal consistency. Sour cream, with its slightly tart flavour, is often used in soups, sauces and dressings, casseroles and cakes or served on vegetables.

Light Sour Cream
Produced in a similar manner to sour cream, it is thinner than regular sour cream as it’s only 18% milk fat.

Crème Fraiche
Lactic acid is added to cream and allowed to mature under controlled conditions to produce the naturally tart, slightly acidic flavour of Crème Fraiche. Containing 35% to 48% milk fat, it is thicker and less tart than sour cream and has a slightly nutty more refined flavour.

Crème Fraiche is valued by chefs as it is stable when heated and has a more refined flavour.

Long Life Cream (UHT)
Long life cream has undergone ultra heat treatment (UHT) to extend its shelf life. It is heated at high temperatures for a short period to stabilise it. Available in cartons, long life cream usually contains 35% milk fat. It will whip well if chilled and can be spooned over desserts or used in cooking. Also available in reduced fat.

Canned reduced fat cream
Reduced cream, with 21% milk fat, is packaged and heat-sterilised to extend its life. The heat coagulates and thickens it. Available in cans or cartons. Spoon onto desserts and add to dips, or chill thoroughly and serve whipped.

Pressure pack cream
What convenient packaging for thickened reduced cream (with a minimum of 25% milk fat)! A harmless nitrous oxide gas propellant dissipates rapidly when the pack’s valve is depressed. It delivers already whipped cream to cakes and desserts.

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Varieties of cream

45%–60% Milk Fat Content
May be called Rich, Double, Pure, Pure Rich, Thick, Double Thick Cream

Uses:
- Dollop or spoon. It will hold its shape.
- Accompaniment to dessert, puddings and soups.
- Stir into hot dishes for richness.Thick, Double Thick Cream

35% Milk Fat Content
May be called Cream, Pure (pouring or thin), Thickened, Thick, Whipping Sour Cream

Uses:
- Whip and add to sauces, soups, vegetable gratins, quiches and custards. Pour over desserts. Add to cocktails.
- It has a light airy texture when whipped, so is ideal for cake fillings, mousses, ice creams and cheesecakes.
- Pure cream is commonly used in reduction and pasta sauces.
- Substitute for milk and butter in scone-making.

18% Milk Fat Content
May be called Lite, Lite Thick (thickened), Light Sour Cream

Uses:
- Pourable
- Add to sauces, soups, drinks and desserts.
- Not suitable for whipping.

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