13 Cream Varieties

This is a close look at a bowl of cream ready to be whipped.

Cream is one of nature’s most delightful delicacies, and life wouldn’t be the same without it, whether added to a sauce or poured over a bowl of fresh strawberries. Cream is the yellowish fatty component of un-homogenized milk that collects on the surface.

The amount of butterfat in the mixture will affect how well it whips and how stable it is. Creams with a higher fat content have a richer texture and are less likely to curdle when used in cooking. To choose the best cream for your needs, you must first understand their distinctions.

And that’s where things get complicated: cream comes in a variety of forms, depending on the amount of fat in it and whether it’s been fermented or whipped.  I’m sure there’s a type of cream that’s perfect for any dish. Because there are many different kinds! I’ve included a few common cream kinds below.

Varieties of Cream

1. Chantilly Cream

Whisked cream is just cream that has had air whipped into it till the texture is light and airy. Chantilly cream is a popular topping for puddings, fruit, ice cream, cakes, and other desserts. It’s a versatile and multi-purpose cream that’s very simple to produce.

Simply keep your cream chilled, as heat will cause it to melt. Chantilly cream is commonly flavored with vanilla and serves as the foundation for a variety of different pastry creams. It goes especially well with strawberries, and it’s a quick and easy way to top cakes instead of fondant icing.

· Crème Fraiche

It’s a thickened, old cream with a tangy, nutty flavor and a luxuriously rich texture. The consistency can range from sour cream to virtually solidified margarine at room temperature.

Because the cream in France is unpasteurized, it contains the microorganisms needed to thicken it organically. In the United States, where all commercial cream is pasteurized, the essential fermenting agents can be acquired by mixing buttermilk or sour cream with the cream. It’s utilized as a dessert topping as well as in cooked soups and soups, where it doesn’t curdle when cooked.

· Clotted Cream

Clotted cream is the thickest and richest sort of cream available, and it is historically prepared in Devon and Cornwall. To make the golden crust, it is gently scalded. It doesn’t need to be whipped before serving because it has a spoonable consistency. It has a fat level of 55-60% and should not be used in cooking because it tends to separate when heated.

Traditionally served with jam on scones, but also delicious over ice cream. It is used in place of regular/pure cream as a luscious complement to desserts. It’s great as a dessert filling or in sauces and risottos and a wonderful complement to a fresh berry assortment. To store, keep in the refrigerator for up to 2 weeks and use by the expiration date. It will keep for up to a month in the freezer.

2. Double Cream

Double cream is the British word for the most frequent and flexible variety of cream. It has a runny yet thick texture and a fat percentage of 48 percent, somewhat greater than American heavy cream. It can be used plain or whipped into Chantilly.

It can also be melted with chocolate to form ganache or used to thicken stews, sauces, and soups. It has a larger fat content and a thicker viscosity than single cream, and it separates into butter and whey when overwhipped.

3. Extra Thick Single Cream

Extra thick single cream has been homogenized to provide a thicker and more spoonable product than standard single cream, with the same fat level of 18% as single cream. It cannot be beaten and will curdle when heated, and it should be kept in the fridge because the heat might alter the texture.

4. Flavored Creams

Flavored creams like Brandy and Cinnamon Creams are produced using a combination of double cream, alcohol, and sugar and are available throughout the Christmas season. You can serve flavored creams with Christmas pudding, apple tart, or any chocolate or nut dessert, as desired. These are used to fill brandy snaps or spoon over heated mince pies. In hot chocolate, a dollop of flavored cream is delightful. To store, place in the refrigerator and consume by the expiration date. Use within three days of opening.

5. Goat’s Milk Double Cream

Goat’s milk double cream has an ice white appearance and a smooth, mild flavor made from pasteurized goat’s milk from St Helen’s Farm in Yorkshire. It’s suitable for vegan and vegetarian diets that don’t include cow’s milk. It can be used for whipping, pouring, or spooning on top of desserts. Keep refrigerated for up to 5 days; once opened, use within three days. When softly whisked, it can be frozen for up to 2 months.

· Half and Half

The fat content of milk is 10-12 percent. This cream is too thick to be beaten. Half and half is a mixture of 1/2 whole milk and 12 cream that is commonly used as a cream in coffee in the United States. Although half-and-half does not whip, it can be substituted for whipping (heavy) cream in several recipes to reduce fat content.

6. Heavy Cream or Heavy Whipping Cream

Heavy cream (also known as Heavy Whipping Cream) is a type of cream that is used to heavy cream is the American equivalent of double cream, with a marginally lower butterfat percentage of 36-40%. It’s great for whipping, doubling in size, and keeping its form.

Most heavy whipping creams are pasteurized to destroy any microorganisms and extend the cream’s shelf life. Heavy whipping cream, like all creams and dairy products, is best served cold from the refrigerator. Use within a few days of opening to avoid spoilage.

7. Long Life Cream

To extend the shelf life of long life cream, it was subjected to ultra-heat treatment (UHT). To stabilize it, it is heated to high temperatures for a short time. Long life is sold in cartons and typically contains 35 percent milk fat. It can be spooned over sweets or used in cooking after being chilled. Also available in a low-fat version.

8. Manufacturing Cream

This cream has a fat level of more than 40% and is rarely found in grocery stores. It is mostly utilized in the foodservice industry.

9. Reduced Fat Extra Thick Cream

This variant contains 50% less fat than conventional thick double cream while maintaining the same great flavor. It should not be used for whipping or boiling. Serve with fruit or puddings for a rich, creamy flavor, or use in cooking. Keep refrigerated for up to 5 days; once opened, use within three days and eat by the use-by date. It’s not meant to be frozen.

10. Reduced Fat Single Cream

This is a great low-fat choice because it has 25% less fat than ordinary single cream (it has 12% fat). It should not be used for whipping or boiling. Use in sauces, soups, and dressings, as well as coffee and fruit. Keep refrigerated for up to 5 days; once opened, use within three days and eat by the use-by date. It’s not meant to be frozen.

11. Single Cream

Single cream is a thin cream with 18%-20% fat content that is usually used for pouring and enhancing prepared meals. Light cream is another name for it. Uses: Pour over fruit and puddings, and use in cooking, particularly in soups and sauces, but never allow to boil. It’s not meant to be whipped. Keep refrigerated for up to 5 days; once opened, use within 3 days and eat by the use-by date. It can only be frozen if it is mixed into a portion of cooked food.

12. Sour Cream

Fresh single cream is used to make this sour variant. A culture is added to the cream, which is then heated to roughly 20°C for 12–14 hours to sour it. This process produces lactic acid, which has a somewhat sour taste and a thicker-than-normal consistency. It is soured commercially by adding a culture similar to that used in yoghurt manufacture. It has an 18 percent fat content and cannot be whipped.

Sour cream is commonly used in soups, dressings, sauces, casseroles and cakes, and on vegetables because of its somewhat tart flavor. It’s great for savory meals like beef stroganoff and as a dip base.

Keep sour cream in the refrigerator for up to 5 days. Use within 3 days of opening and consume by the use-by date. It is not possible to freeze it.

See more: What Cream Goes With Blueberries | What Cream Goes With Cherries | Do Blueberries and Cream Cheese Go Together | Do Strawberries and Cream Cheese Go Together | Beer Polenta with Creamy Chard & Eggs

13. Whipping Cream

This cream will whip up to double its original volume, making it ideal for use in dishes that require a light finish. Whipping cream has a fat content of 30% to 38%. Uses: Mousses and soufflés, cakes and gateaux, trifles, and fruit and ice cream toppings are all possibilities. Whip up some whipped cream and put it on top of your coffee or hot chocolate.

The cream does not keep its volume for long after it has been whipped; therefore, it should be used right away. Keep refrigerated for up to 5 days; once opened, use within three days and eat by the use-by date. When lightly beaten, whipping cream can be frozen for a maximum of 2 months.

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