Cream
Cream equals the dream
Whether you grew up enjoying it in decadent desserts or drizzle it over your favourites now, cream has held a soft spot in our lives for generations.
Cream is all about richness and versatility. Classified by its milk fat content, with both pure and treated varieties containing at least 35%, it’s the secret behind silky sauces, iconic desserts and countless savoury favourites. Whipped, poured or stirred in—however you use it, cream always brings flavour and texture to the table.
Want to know how the wonders whipping cream is made? Watch to find out.
So, how should I store it?
To maintain its quality, always use cream at its freshest. Check the use-by date and avoid storing it in the refrigerator for more than 10 days. Keep it sealed to prevent contamination, as cream is highly susceptible to flavour absorption. Store cream in the refrigerator at 4°C for optimal freshness, as its shelf life will be reduced if left out for extended periods.
Can I freeze cream?
In short: yes! Cream can be frozen for up to three months. If the cream has less than 40% milk fat, lightly whip it before freezing and always thaw it in the refrigerator to preserve its texture and taste.
That’s the beauty of cream: It can be used in cooking, baking or as a topping and no matter how you use it, it makes everything better.
Types of cream
There are various types of cream, each differing in fat content and intended use.
Canned cream
Canned cream is a heat-sterilised, reduced-fat cream with 21% milk fat. The sterilisation process thickens the cream while extending its shelf life, making it a convenient option for long-term storage. Great for baking and cooking, it offers a creamy texture even when fresh cream isn’t available, ensuring you’re always stocked up.
Clotted cream
With at least 48% milk fat, clotted cream (also known as scalded cream) has a thick, spoonable texture and a slightly caramelised flavour. It’s traditionally made by slowly heating cream until it forms a golden crust. Best enjoyed slathered on scones with jam, it’s the perfect treat loved for its buttery taste.
Crème fraiche
With 38–48% milk fat, crème fraiche is thicker, richer and less tart than sour cream. Made by adding lactic acid to cream and fermenting under controlled conditions, it develops a naturally tangy, nutty flavour. It’s a dream for creamy sauces, soups or placing over fresh fruit. Unlike sour cream, it won’t curdle when heated.
Double cream
Double cream equals double the yum. With no added thickeners, double cream has at least 48% milk fat, giving it a luxuriously smooth texture and unmistakable richness. Perfect for pouring, whipping or spooning straight onto desserts.
Long-life cream
Containing 35% milk fat, long-life cream undergoes ultra-heat treatment (UHT), making it shelf-stable for months. Heated to high temperatures for a short period, it retains its creamy texture and flavour while lasting longer. A great pantry staple, it’s ideal for when fresh cream isn’t on hand, without compromising on taste or texture.
Pressure packed cream
This thickened, reduced cream contains at least 25% milk fat and comes in a pressurised can with nitrous oxide, making it light, fluffy and instantly ready to use. Perfect for topping desserts, hot drinks and fresh fruit, it’s a quick and easy way to add a creamy touch to any dish without the need for whipping.
Pure cream
Containing around 40% milk fat, pure cream has no added thickeners, making it silky and rich. It blends beautifully into soups, sauces and desserts, adding a smooth, luxurious texture. Whether poured over fresh fruit, swirled into coffee or whipped to soft peaks, pure cream is a go-to for all sweet and savoury dishes.
Sour cream
Made by adding cultures and fermenting cream at around 20°C for 12–14 hours, sour cream has a signature tang and velvety texture. It’s perfect for dips, dressings and dolloping onto baked potatoes or nachos. A light version with 18% milk fat offers a thinner consistency but is made the same way, keeping its deliciously tangy flavour intact.
Thickened cream
The secret to perfect peaks. With 35% milk fat, thickened cream contains stabilisers like gelatine or vegetable gum to help it hold its shape when whipped. Ideal for piping, dolloping and folding into recipes, it’s a favourite for desserts and creamy sauces. A reduced-fat version with 18% milk fat exists, but due to the lower fat content, it won’t whip as well. You heard it here first.