Dairy
Single
Single cream is the light British pouring cream, typically around 18% butterfat—richer than milk, thinner than whipping cream. It ribbons into coffee and fruit but will not hold stiff whipped peaks. Pour over desserts, into soups at the end of cooking, or into sauces that only need a little silk. Do not expect meringue-like whip; for peaks use whipping or double. Keep cold and use soon after opening.
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Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
UK dairies standardised single cream as the everyday pouring grade.
Cartoned single cream became a supermarket staple for puddings and coffee.
Single cream remained the light option beside double and clotted for British tables.