What is Cream?

Cream is a dairy product that is composed of having a higher-butterfat  layer skimmed from the top of milk before homogenization.  

Cream has a smooth and silky texture and is  usually labeled by  its butterfat content, being either heavy  or light.

Creams are labeled as either being “pasteurized” or “ultra-  pasteurized.”  You will find that ultra-pasteurized creams have a longer shelf life than pasteurized creams.  

In my  opinion always go for “pasteurized” instead of “ultra-pasteurized” for taste.    

Heavy Cream or Heavy “Whipping” Cream has 36-40% butterfat, and when whipped it manages to contain  its form and  doubles in volume. Heavy cream can be used  in fillings for pastries and a number of other things.  

Whipping Cream has a butterfat content of 30%.  Whipping cream can be whipped but not as well as heavy  cream,  hence  the form not holding for long periods of time.  Whipping cream can be used for fillings as well and as decorations on cakes.  

Light, Coffee, or Table Cream has 18-30% butterfat.  It  can be poured over puddings or in coffee.

Half-and-Half Cream is a mixture of cream and whole milk and contains 10-18% butterfat.  It is mainly used in beverages and cannot be whipped.  

Single Cream has a 20% butterfat content and is used in  both  sweet and savory cooking.  

Double (rich) Cream has a 48% butterfat content. This whips the easiest and the thickest, best for puddings, and desserts.  It can be whipped and used in pies and sauces.

Clotted Cream has a 15 %  butterfat content and is served with scones, jam, and stargazy pie.

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