Cream is called by several different names in the UK depending on the type and use. The most common terms for cream in British English include double cream, whipping cream, clotted cream, and single cream.
Double Cream
Double cream, also sometimes known as heavy cream, is a thick cream with a high fat content. It contains at least 48% milk fat, giving it a thick, rich texture.
Double cream is often used for desserts, adding richness and texture to things like whipped cream, custard, ice cream and cake fillings. Its high fat content means it can be whipped into soft peaks, making it ideal for decorating desserts or adding a billowy topping to drinks like hot chocolate.
Some key facts about double cream:
- Contains 48-60% milk fat
- Thick, creamy texture
- Can be whipped into soft peaks
- Ideal for desserts, sauces, filling cakes, etc
- Sold fresh or UHT (Ultra Heat Treated)
Double cream is widely available in UK supermarkets and shops. Popular brands include Rodda’s, Longley Farm, Elmlea and Anchor.
Whipping Cream
Whipping cream is similar to double cream but with a slightly lower fat content. It usually contains between 35-40% milk fat.
As the name suggests, whipping cream is intended for whipping into soft whipped cream or toppings. When whipped, it doubles in volume and takes on a thick, mousse-like texture.
Whipping cream is commonly used:
- As a topping for desserts like cakes, ice cream sundaes, pies, etc.
- Swirled into coffee drinks
- As a lighter alternative to double cream in recipes
- To make freshly whipped cream
- For desserts like mousses, cream pies, etc.
Some popular UK brands of whipping cream include Elmlea, Rodda’s and Longley Farm.
Clotted Cream
Clotted cream is a very thick, heavily whipped cream that is a specialty of Devon and Cornwall in southwest England. It has a smooth, spreadable texture and a pale yellow color.
To make clotted cream, cow’s milk is gently heated and the cream is allowed to rise to the surface. The cream is then skimmed off the top and slowly baked in trays at a low temperature. This causes the cream to take on a thick, clotted texture.
Clotted cream contains at least 55% milk fat, giving it a rich flavor and velvety texture. It is traditionally served alongside scones and afternoon tea in Devon and Cornwall.
Some facts about clotted cream:
- Contains 55-60% milk fat
- Smooth, spreadable texture
- Pale yellow color
- Made by gently baking unpasteurized cream
- Originated in Devon and Cornwall
- Traditionally served with scones and jam
Popular clotted cream brands in the UK include Rodda’s (considered the original and best), Alderley Farm, and Weymouth. Many shops also produce their own clotted cream.
Single Cream
Single cream is a lighter cream containing between 18-30% milk fat. It has a thinner, more pourable consistency than double cream.
Single cream is not suitable for whipping but can be used:
- To add creaminess to soups, sauces and gravies
- To enrich milk when making porridge or oatmeal
- In coffee drinks
- Over desserts like fresh fruit, cakes or ice cream
- In lighter recipes that don’t require thick double cream
Popular single cream brands in the UK include Elmlea, Rodda’s and Longley Farm.
Half and Half
Half and half is a cream product commonly used in the US but less common in the UK. It contains between 10-18% milk fat and is used as an alternative to milk or light cream.
UK equivalents to half and half include:
- Half cream – contains 12% milk fat
- Light single cream – contains 15-18% milk fat
- Equal parts whole milk and single cream
These all have a similar fat content and texture to American half and half. Half and half is not very common in England but is sometimes available in specialty food stores.
Sour Cream
Sour cream is cream that has been fermented with lactic acid bacteria, giving it a tangy, sour taste. It has a thick, creamy texture and contains about 18% milk fat.
Sour cream is used:
- As a topping for baked potatoes, tacos, chili, etc.
- In dips like onion and ranch dip
- In baking to add moisture and a tangy flavor to cakes, scones, etc.
- As an ingredient in creamy salad dressings
- Swirled into soups like borscht
Popular UK brands of sour cream include Yeo Valley, Elmlea and Anchor.
Crème Fraîche
Crème fraîche is slightly fermented cream with a rich, nutty flavor and silky texture. It contains at least 30% milk fat.
In the UK, crème fraîche is mainly used:
- As a garnish or topping for desserts
- Swirled into soups
- As a rich topping for baked potatoes or fresh fruit
- In sauces and dips
Crème fraîche is less sour than sour cream and has a richer, more velvety texture. Popular UK brands include Yeo Valley, Longley Farm and Lankester.
Types of Cream Summary
Here is an overview of the main types of cream found in the UK:
| Type | Fat content | Texture | Uses |
|---|---|---|---|
| Double cream | 48-60% | Thick and creamy | Desserts, whipped cream |
| Whipping cream | 35-40% | Thick, whips to soft peaks | Toppings, whipped cream |
| Clotted cream | 55-60% | Thick and spreadable | Scones, desserts |
| Single cream | 18-30% | Thin and pourable | Enriching drinks, lighter recipes |
| Sour cream | 18% | Thick and tangy | Toppings, dips, baking |
| Crème fraîche | At least 30% | Rich and silky | Desserts, sauces, dips |
Uses for Different Creams
The various types of cream available in the UK are used for different purposes depending on their fat content and texture:
Double Cream
Double cream is ideal for:
- Making decadent desserts like trifles, cream pies, cheesecakes
- Adding richness to ice cream
- Enriching custards and mousses
- Whisking into freshly whipped cream
- Making creamy sauces and cake fillings
Whipping Cream
Whipping cream is best for:
- Whipping into soft peaks for toppings and decorations
- Adding billowy clouds of cream to drinks like hot chocolate or Irish coffee
- Using in place of double cream for lighter dessert recipes
- Making quick freshly whipped cream
- Topping cakes, pies and other desserts
Clotted Cream
Clotted cream is traditionally used:
- Slathered on scones, either alone or with jam
- Served alongside desserts like fruit crumbles and pies
- Spread on top of sponge cakes and pound cakes
- Swirled into yogurt, fruit salad or porridge
- Served with afternoon tea
Single Cream
Single cream works well for:
- Adding a touch of creaminess to coffee, tea or cereal
- Enriching lighter recipes that don’t require heavy cream
- Making creamy soups, sauces and gravies
- Drizzling over fresh berries, sliced peaches, etc.
- Stirring into custard, rice pudding or oatmeal
Sour Cream
Sour cream is commonly used for:
- Topping baked potatoes, chili, tacos, etc.
- Making dips like ranch, onion, spinach
- Adding moisture and tanginess to cakes and scones
- Mixing into creamy salad dressings
- Swirling into soups like borscht or potato leek
Crème Fraîche
Crème fraîche shines when used for:
- Finishing creamy soups
- Swirled into risottos and pasta dishes
- Served alongside fresh fruit or tarts
- Making rich sauces
- Topping savory baked goods like puff pastry
Substituting Cream Types
In a pinch, some types of cream can be substituted for one another. Here are some possible substitutions:
- Double cream can replace whipping cream in equal amounts
- Whipping cream can generally replace double cream using a bit more cream
- Half and half or a mix of milk and butter can replace single cream
- Sour cream can often be used instead of crème fraîche
- Plain Greek yogurt can substitute for sour cream
- Light cream can sometimes stand in for single cream
Keep in mind that substituting creams with different fat contents will change the texture and richness of a recipe. And sour cream and crème fraîche cannot be perfectly replicated by other creams.
Why So Many Cream Names?
With double cream, whipping cream, single cream and more, it may seem odd that the UK uses different names for what is essentially just different milk fat contents. There are a few reasons behind this:
- Clarity – The different names give clarity on the best use and fat percentage. Knowing cream is “double” tells you it’s thick and rich.
- Tradition – Some cream names like clotted cream derive from traditional production methods.
- Purpose – Names like whipping cream identify the intended use.
- Regional differences – Terms evolved slightly differently in England, Scotland and Wales.
So while the varied cream names may seem confusing, they provide helpful information on choosing the right type!
Conclusion
From the clotted cream of Devon to the whipping cream topping desserts, the UK enjoys a wide array of cream products. Common types like double cream, whipping cream and clotted cream each have their specific uses and qualities. Understanding the differences helps select the right cream for any recipe or purpose. So next time you visit the UK, savour the rich diversity of creams used in British cuisine!