2 mins read
But for all of its natural wonders, cream is remarkably complex. And while all types of cream deliver a signature rich taste, they each have particular foodservice functions they’re better suited to. Here’s a quick overview from our cream experts:
Single cream is a richer version of milk, with around 18% fat. It can be used for pouring or adding to coffee. Single cream won’t whip – but will curdle if boiled.
Double cream is thicker again, with around 48% fat. It’s ideal as a pouring cream (over fruit, for example) and it can be whipped and piped as a decoration for desserts. It’s also great for adding richness and creaminess to savoury dishes. Extra thick double cream is made by heating then rapidly cooling double cream, creating a heavier consistency.
Soured cream is treated with lactic acid, delivering a distinctive, tangy taste. While it has a thick texture, it only has around 18% fat content. Soured cream is great for making dips or for topping nachos. It’s also great folded into soups and sauces - however it can’t be boiled, as it will split.
Créme fraîche is similar to soured cream, but has a milder taste. It has around 48% fat, meaning it doesn’t curdle when cooked. It’s delicious served alongside fresh fruit and is also ideal for soups, casseroles and dips.
Clotted cream has the highest fat percentage of all creams at 55%. It's made by baking double cream until a delicious crust forms on the surface.
Culinary cream (or cooking cream) is specially formulated to hold high temperatures, making it ideal for cooking, chilling and reheating applications such as sauces and soups.