Dairy
Sweet Cream
Sweet cream is fresh cream that has not been cultured—the default pouring and whipping cream of modern dairies. Fat bands run from single and half-and-half through whipping, heavy, and double cream. Flavour is mild and milky-sweet; behaviour in the pan depends almost entirely on butterfat and heat. Use lower-fat sweet creams in coffee and light sauces; reach for whipping and double when you need stable peaks or a sauce that reduces without splitting as easily. Keep cold; do not confuse with crème fraîche when a recipe needs tang and heat stability.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 4.95 g
- Saturated Fat 3.3 g
- Trans Fat 0.3 g
- Monounsaturated Fat 1.49 g
- Polyunsaturated Fat 0.16 g
- Cholesterol 30.6 mg
- Sodium 79.1 mg
- Salt 0.21 g
- Total Carbohydrate 4.89 g
- Dietary Fibre 0 g
- Total Sugars 4.65 g
- Complex / starch 0 g
- Protein 3.39 g
- Water 81.4 g
- Energy 77.7 kcal
- Water 81.4 g
- Carbohydrates 4.89 g
- Sugars 4.65 g
- Protein 3.39 g
- Fat 4.95 g
- Saturated Fat 3.3 g
- Monounsaturated Fat 1.49 g
- Polyunsaturated Fat 0.16 g
- Omega-3 0.01 g
- Trans Fat 0.3 g
- Vitamins 28.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.04 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 0.09 mg
- Vitamin B5 — Pantothenic Acid 0.35 mg
- Vitamin B6 0.04 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 6.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.4 µg
- Vitamin E 0.08 mg
- Vitamin K 0.6 µg
- Minerals 333 mg
- Major Minerals 331 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 30.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.04 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 0.09 · vitamin-b5-pantothenic-acid: 0.35 · vitamin-b6: 0.04 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 6.8 · vitamin-d: 0.4 · vitamin-e: 0.08 · vitamin-k: 0.6 ·
Minerals
Milk is an emulsion of water, lactose, protein, and milk fat.
History
Centrifugal separators made sweet cream a standard industrial dairy product apart from whole milk.
Retail fat grades for single, whipping, and double cream standardised European and North American labels.
Pasteurised and UHT sweet creams filled supermarket chilled cabinets worldwide.
Premium high-fat and single-estate sweet creams returned alongside everyday cartons.