The 9 Different Types of Whipped Cream
The different terms of the types of whipped cream are quite confusing. Since there are many types of cream available in the market. We are likely to face several tricky choices such as "heavy cream," "single cream," "double cream," "light cream." Thus, we end up having the difficulty of what product to pick. We usually do not know what is the difference between them and which are we suppose to use.
There are 9 types of Cream. Numerous dairy products are sold in the market but we will only focus with the nine most commonly used cream. It is categorized according to its butterfat content and its purposes or uses. The fat content of the cream determines its purpose and dictates how well it whips and how stable it will be.
9 Types of Cream
Half and Half Cream has 12% fat (range 10.5-18%). It is a mixture of Â½ whole milk and Â½ cream. It is typically used as a coffee cream and can be use as substitute (for heavy whipping cream) in recipes for less fat diet.
Single Cream contains 20% of butterfat. This cream does not contain a thickening agent. It is used in dishes that are sweet and savory. Single cream is also known as light cream.
Light Cream has 20% fat (range 18-30%) content. It is thinner than the regular cream. Like half and half, it is also used as a cream in coffee. It is almost the same with single cream. Single cream can be used instead if light cream is not available.
Whipping Cream has a fat content of around 30%. It whips the cream well though it may take a bit longer. Compared to heavy cream it is not stable and does not whip well. It works well as toppings and fillings.
Heavy Cream a.k.a. Heavy Whipping Cream contains 36 to 38% butterfat. This is the cream that whips well, whips up faster and with a more volume.
Double Cream has usually a fat content of around 48% or more. This cream is so rich that can be easily over whipped and double its volume when whipped.
Clotted Cream has at least 55% but less than 60% fat. It is also known as Devonshire or Devon Cream. This cream is traditionally served with Devonshire teas. Other uses are: used in place of a regular cream and ideal as fillings and toppings in desserts.
Creme fraiche contains 35 to 48% fat. Lactic acid is added to the cream to make it mature under controlled conditions to produce a slightly tangy, nutty flavor and velvety rich texture of CrÃ¨me Fraiche. It is thicker than sour cream and with a lesser tart. Chefs value this cream as it is stable and has a more refined flavor. It is used as dessert toppings and included in sauces and soups.
Creams are labeled as Pasteurized and Ultra-pasteurized. Ultra-pasteurized is the process of heating that kills bacteria and enzymes. It extends the life of the product for more than a month. On the other hand, pasteurized cream cannot stay fresh longer but it provides a better flavor, whips fluffier, and holds up longer. Ultra- pasteurized cream will work if pasteurized cream cannot be found.
The author is an expert in the field of whipped cream. He is the owner of N2Overstock, a website dedicated for whipping cream cartridges. You can learn more about whipping cream and its uses at http://www.n2overstock.com/articles