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The part of the milk with a high fat content. The word comes from the Greek word chriein, meaning "to anoint".
"Half Cream": for pouring only; generally about 12% butterfat.
"Single Cream": will not whip; ideal for soups and sauces. 18-20% butterfat.
"Soured Cream": single cream treated with a bacterial culture, to give it a tangy taste.
"Whipping Cream": this doubles in volume when whipped; ideal for cake fillings, mousses and syllabubs. 35- 40% butterfat.
"Whipped cream": whipping cream sold ready whipped.
"Crème Fraiche": this has been treated with a bacterial culture, and has a distinctive sharp taste. It may be whipped. 35% butterfat.
"Double Cream": ideal all-purpose cream, will double its volume when whipped, and may be frozen. 48% butterfat.
"Extra Thick Double Cream": for spooning only, will not whip.
"Clotted Cream": Thick, straw-coloured cream with a strong flavour. Ideal with scones, as it spreads well. It is made by "cooking" cream at 100C for about 80 minutes. 55% butterfat.
"UHT Cream": cream treated at high temperature. This makes it suitable for long term storage without refrigeration. (available in half, single and whipping varieties).
"Aerosol Cream": UHT cream in aerosol cans, generally has had sugar added. It collapses quickly after use.