Cream: The Types

Clotted cream:

Clotted cream is the thickest and richest type available. It has a spoonable consistency and does not need to be whipped before serving. It has a fat content of 55%-60% and is not recommended for cooking because it tends to separate on heating. 

Uses: Traditionally served on scones with jam, also good on fresh fruit and ice cream. Ideal as a filling in desserts, and included in sauces and risottos. 

To store: Keep in the fridge for up to 2 weeks and consume by the use by date. It can be frozen for up to 1 month.

Crème fraîche:

This is a fresh cream which is treated with a bacteria culture that thickens it and gives it a slightly sour taste. It has a fat content of 39% and cannot be whipped. 

Uses: Crème fraîche is ideal for serving with fruit and puddings, it can also be used for making salad dressings and dips. It can be used in cooking to add a creamy taste to curries, sauces and casseroles. 

To store: Keep in the fridge for up to 5 days, once opened use within 3 days and consume by the use by date. It cannot be frozen.

Double Cream:

This is the most versatile type of fresh cream, it can be used as it is or whipped. It contains 48% fat. 

Uses: It can be used for pouring over fruit and puddings, used in cooking or whipped and incorporated into dishes or served separately. Whipped double cream can be spooned or piped onto desserts and cakes. 

To store: Keep in the fridge for up to 5 days, once opened use within 3 days and consume by the use by date. It can be frozen for up to 2 months when lightly whipped.

Extra thick single cream:

This has the same fat content as single cream (18%) but it has been homogenised to produce a thick spoonable consistency similar to double: it cannot be whipped. 

Uses: Serve with fruit and desserts. 

To store: Keep in the fridge for up to 5 days, once opened use within 3 days and consume by the use by date. It is unsuitable for freezing.

Flavoured creams:

Available at Christmas, Brandy, Calvados, and cinnamon creams are made from a combination of double cream, sugar and alcohol.

Uses: Serve with Christmas pudding, apple tart or any chocolate or nut pudding. Spoon over warm mince pies or use to fill brandy snaps. A spoonful of flavoured cream in hot chocolate is delicious!

To store: Keep in the fridge and consume by the use by date. Once opened use within 3 days.

Half-and-Half (Also called Coffee Cream):

Is a mixture of half cream and half milk. The milk fat content is 10-12% half-and-half does not whip, but it can be used in place of whipping (heavy) cream in many recipes for less fat cooking and may replace whole milk  in some recipes for a fuller, richer flavor.

To store: Keep in the fridge for up to 5 days, once opened use within 3 days and consume by the use by date. It is unsuitable for freezing.

Heavy Cream:

Has the highest amount of milk fat, which is usually between 36-40%. This cream whips denser than whipping cream. Whips up well and holds its shape. Doubles in volume when whipped.

Uses: It can be used for pouring over fruit and puddings, used in cooking or whipped and incorporated into dishes or served separately. Whipped double cream can be spooned or piped onto desserts and cakes. 

To store: Keep in the fridge for up to 5 days, once opened use within 3 days and consume by the use by date. It is unsuitable for freezing.

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 usually contains 35% milk fat.

Uses:  It will whip well if chilled and can be spooned over desserts or used in cooking. Also available in reduced fat.

To store: Keep in the fridge for up to 5 days, once opened use within 3 days and consume by the use by date. It is unsuitable for freezing.

Pressure Pack Whipped Cream:

Convenient packaging for whipped cream (with a minimum of 25% milk fat). It delivers already whipped cream to cakes and desserts.

Uses: Can be spooned or piped onto desserts and cakes. 

Store: This has a long life span when kept in the fridge. 

Reduced fat extra thick cream:

With 50% less fat than standard thick double cream but all the delicious flavour, this variety contains 24% fat. It is not suitable for whipping or boiling. 

Uses: Serve with fruit or puddings or use in cooking for a rich, creamy flavour. 

To store: Keep in the fridge for up to 5 days, once opened use within 3 days and consume by the use by date. It is unsuitable for freezing.

Reduced fat single cream:

With 25% less fat than standard single cream (it has 12% fat) this is an ideal low fat alternative. It is not suitable for whipping or boiling. 

Uses: In sauces, soups and dressings and coffee and to pour over fruit. 

To store: Keep in the fridge for up to 5 days, once opened use within 3 days and consume by the use by date. It is unsuitable for freezing.

Single cream:

Single cream is a thin cream traditionally used for pouring and for enriching cooked dishes, it contains 18%-20% fat. Also known as light cream. 

Uses: For pouring over fruit and puddings and in cooking, especially in soups and sauces although it should never be allowed to boil. It is not suitable for whipping. 

To store: Keep in the fridge for up to 5 days, once opened use within 3 days and consume by the use by date. It cannot be frozen unless it is incorporated into a cooked dish.

Sour cream:

This is a tangy variety made from fresh single cream. To sour, 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 thicker than normal consistency. It is commercially soured by adding a culture – similar to that used in the production of yogurt. It has a fat content of 18% and cannot be whipped. 

Uses: With its slightly tart flavor, sour cream is often used in soups, sauces and dressings, casseroles and cakes or served on vegetables. Good for savoury dishes such as beef stroganoff and as a base for savoury dips.

To store: Keep in the fridge for up to 5 days, once opened use within 3 days and consume by the use by date. It cannot be frozen.

Whipping cream:

This cream will whip to double its original volume, which makes it perfect for adding to dishes where a light result is needed. Whipping cream contains 30%-38% fat. 

Uses: Perfect for mousses and soufflés, filling cakes and gateaux, decorating trifles and topping fruit and ice cream. Float whipped cream on coffee or hot chocolate. Once whipped the cream does not hold its volume for long so it should be used straight away. 

To store: Keep in the fridge for up to 5 days, once opened use within 3 days and consume by the use by date. Whipping cream can be frozen for up to 2 months when lightly whipped.