You've no doubt been standing in the dairy aisle of the supermarket, starring at the types of creams lining the shelves and asked the question: What's the difference and what's the right one to use for my recipe?!
Maybe you're even on your phone right now looking for the answer.
Cream, one of Australia's favourite sweet spreads, manages to create a great deal of confusion.
We want scones topped with cream for the perfect high tea, pavlovas with cream for Christmas dessert, cakes filled with cream for the kids' birthdays - but which cream to use?
Here are some basic definitions which will help you the next time you find yourself in a cream-induced-panic (which is probably right now).
The different creams for cooking and desserts
Double cream is very rich, with a fat content of 48 per cent, making it the most versatile cream, because it withstands boiling and whips and freezes well.
Cow's milk contains butterfat, which is removed from milk using a centrifuge system. The longer the milk is centrifuged, the thicker the cream becomes.
Single cream, also known as pouring cream, has a minimum fat content of 18 per cent. It is homogenised and pasteurised and commonly used in sauces, desserts and soups.
WATCH: How to whip cream. Story continues after video...
Thickened cream is a whipping cream containing a thickener with a minimum fat content of 35 per cent.
Clotted cream is high in fat and heat-treated, so it almost resembles soft butter.
Popular in the UK, it's used to accompany scones and other desserts.
Sour cream is cream with lactic acid added, to give it that sour taste.
Use it in Mexican-style cooking or have it as a potato topping.
Finally, something you will see used often in recipes today is crème fraîche - a mature, naturally fermented cream with a minimum fat content of 35 per cent.
It has a velvety texture and a slightly tangy, nutty flavour.
Creme fraiche, a French variation of sour cream, can boil without curdling and can be used in both sweet and savoury dishes.
More expert baking advice
Cream is a dairy product that is composed of the higher-layer of yellowish fatty component that accumulates at the top surface of unhomogenized milk. This is skimmed from the top of milk before homogenization. The
amount of butterfat contained in the cream will determine how well cream will whip and how stable it will be. Higher fat creams tend to taste better, have a richer texture, and don’t curdle as easily when used in cooking. Leftover Cream Tips: If you have leftover cream that is close to the expiration date, just freeze it (making sure you leave at least 1/2 inch at the top of the container to leave room for expansion. To thaw, refrigerate
overnight. It will probably separate, so shake it well to recombine it. You can also whip the cream until it forms stiff peaks. Then spoon dollops onto a parchment-lined baking sheet and freeze. When the whipped cream dollops are frozen, pack them into an airtight container and freeze up to several weeks or until you need a dollop for dessert. Just be sure to let them thaw for 10 minutes at room temperature before serving. Different types
of creams available: Almost all whipping cream is now ultra-pasteurized, a process of heating that considerably extends its shelf life by killing bacteria and enzymes. How to make Basic Whipped Cream. Double cream is so rich, in fact, that it is easy to over whip it and get it too thick. Traditionally served with tea and scones in England. How to make a Mock or Faux Devonshire Cream It is used as a dessert topping
and in cooked sauces and soups, where it has the advantage of not curdling when boiled. How to make a Mock or Faux Creme Fraiche. Pasteurized and Ultra-pasteurized: Creams will generally be labeled pasteurized or ultra-pasteurized. Pasteurized cream will provide a better flavor, will whip up fluffier, and will hold up longer. As ultra-pasteurized whipping cream has been heated between 260 and 280 degrees F. and held for only two seconds to extend its shelf life. It is more temperamental when it comes to whipping.Ultra-Pasteurized Heavy Cream “will not work” if peaks or frothing
are required in your recipe.What is cream- Are you confused about the different types of cream available?
Let us help you with this guide of cream types and definitions.
TypeButterfat ContentUses Half and Half
12% fat (range 10.5-18%)
In the United States, half and half is a mix of 1/2 whole milk and ½ cream, typically used as a cream in coffee. Half-and-half does not whip, but it can be used in place of whipping (heavy) cream in many recipes for less fat cooking.
Single Cream
20%
Cream with a low fat-content, which does not thicken when beaten. Used in both sweet and savory dishes. Also know as light cream.
Light Cream
20% fat (range 18-30%)
Pretty much the same as half and half. Also know as coffee cream or table cream. Will whip if it contains 30% butterfat but will not be very stable. Generally contains only 20% butterfat. Also know as single cream. Light cream is not available everywhere.
Whipping Cream
30%
Cream with enough butterfat in it to allow it to thicken when whipped. Does not whip as well as heavy cream but works well for toppings and fillings. Heavy Cream
or
Heavy Whipping Cream
36 to 38%
This cream whips denser than whipping cream. Whips up well and holds its shape. Doubles in volume when whipped. Double cream
48%
Double cream is the British term for heavy or whipping cream in the United States, but it is a little thicker than our whipping cream. It contains about 48% butterfat. Clotted Cream
55 to 60%
Also know as Devonshire or Devon Cream. It is a thick, rich, yellowish cream with a scalded or cooked flavor that is made by heating unpasteurized milk until a thick layer of cream sit on top. The milk is cooled and the layer of cream is skimmed off. Creme fraiche
It is a matured, thickened cream that has a slightly tangy, nutty flavor and velvety rich texture. The thickness can range from that of commercial sour cream to almost as solid as room temperature margarine. In France, the cream is unpasteurized and therefore contains the bacteria necessary to thicken it naturally. In America, where all commercial cream is pasteurized, the fermenting agents necessary can be obtained by adding buttermilk or sour cream. Leave a Reply
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