There are so many different varieties of cream these days, all with slightly different properties and qualities. While cream is an all-encompassing term, its different varieties are pretty distinct from each other, so it’s important to know the difference between them when considering which one to use in your cooking. You’ve probably spent many times in the dairy aisle, looking in bewilderment at all the different creams on offer and wondering which one you’re meant to choose. Single cream, double cream, heavy cream, thickened cream, whipping cream, clotted cream… How different are they, really?
It basically comes down to fat percentage and what particular process the cream has been through. Also, it can depend on which country you’re in. Here in Australia, thickened cream is basically the same as heavy cream, with a fat percentage of around 35%. However, the US version of heavy cream has an even higher fat percentage, around 40%, which is closer to pure cream in Australia.
What about double cream? Is double cream the same as thickened cream? Double cream is thick, and perfect for pouring on top of strawberries or maybe a warm slice of chocolate cake. So, with it being rich and thick, is it actually just the same thing as thickened cream?
In short: no. Double cream has an even higher fat percentage than thickened cream: 48%. You can probably use it in place of thickened cream if you’re just whipping it up as a topping, for example, but if you’re making a creamy pasta sauce you’re probably better off using thickened cream instead. As it’s thicker, with more fat, adding double cream to your pasta sauce may make it a little too thick and you’ll end up needing to add more liquid.
How many types of cream are there?
So, we’ve covered double cream, but here’s an overview of the other types of cream available today and what they all are:
- Single cream: with a fat percentage of 18%, single cream is ideal for use in soups and sauces
- Thickened cream: sometimes called whipping cream, this cream often has thickening agents added – like gelatine and vegetable gums – which help it hold its shape after whipping and avoid curdling
- Clotted cream: this indulgent cream is made by heat-treating double cream (basically, “baking” it in the oven for a short time). Baking the cream in this way gives it a butter-like consistency, and it’s most often used as a topping for scones
Choose from our range of creams to add a special touch to your favourite recipes
Since we started in 2012, Little Big Dairy has worked hard to supply customers, cafés and retailers across Australia with ethically sourced, high-quality dairy products. Each of our carefully crafted products can be traced back to the very cow that made it, from our 800-strong herd of Holstein cattle.
If you’d like to add some Little Big Dairy products to your pantry, just get in touch with us today.
