Dairy
Cream
Cream is the fat-rich fraction of milk, skimmed or separated for pouring, whipping, cooking, and cultured dairy products. Higher butterfat brings richer mouthfeel, greater whipping stability, and more luxurious sauces, soups, and desserts. Styles range from light table cream and half-and-half to double, whipping, clotted, and cultured creams such as crème fraîche and sour cream. Animal source, fat percentage, and whether the cream is sweet or cultured define how it performs in both sweet and savoury cookery.
Also known as: Heavy Cream, Crème, Smetana, Sahne, Panna
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Breeds, cuts & preparations
Preparation
Characteristic
CommonCharacteristic
Grading systems
Australia — AU Pure Cream
AU Pure Cream
Australia — AU Thickened Cream
AU Thickened Cream
Australia — AU Double Cream
AU Double Cream
France — FR Crème Légère
FR Crème Légère
France — FR Crème Entière
FR Crème Entière
France — FR Crème Épaisse
FR Crème Épaisse
France — FR Crème Fraîche
FR Crème Fraîche
Germany — DE Schlagsahne
DE Schlagsahne
Germany — DE Saure Sahne
DE Saure Sahne
Germany — DE Crème Fraîche
DE Crème Fraîche
United Kingdom — UK Single Cream
UK Single Cream
United Kingdom — UK Whipping Cream
UK Whipping Cream
United Kingdom — UK Double Cream
UK Double Cream
United Kingdom — UK Extra Thick Double Cream
UK Extra Thick Double Cream
United Kingdom — UK Clotted Cream
UK Clotted Cream
United States — US Half-and-Half
US Half-and-Half
United States — US Light Cream
US Light Cream
United States — US Light Whipping Cream
US Light Whipping Cream
United States — US Heavy Cream
US Heavy Cream
United States — US Heavy Whipping Cream
US Heavy Whipping Cream
History
Settled dairy cultures skimmed cream from standing milk for cooking fats, soft cheeses, and festive foods.
Clotted cream traditions flourished in south-west England, becoming a hallmark of cream tea service.
The centrifugal cream separator enabled industrial cream production separate from whole-milk bottling.
Standardised fat grades for single, double, and whipping cream entered retail markets in Europe and North America.
Cultured creams including sour cream and crème fraîche expanded as everyday cooking and topping ingredients.