Creams
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Resources > Food > Dairy > Creams
Clotted Cream is also known as Devonshire or Devon Cream. Its butter fat content is 55% to 60% and is a thick, rich, almost yellowish cream with a consistency close to soft Butter and a scalded or cooked flavor. Production It is an unpasteurized Cream product that is made by...
Cream is the fat of Whole Milk that slowly rises to the top of the standing fresh Milk. Historically, it was skimmed off to be used for richer purposes, like butter. The longer it stands, the richer it gets. Cream comes in a number of preparations, mostly distinguished by the...
Crème fraîche means Fresh Cream in French. Crème fraîche has 28% Butterfat and a slightly sour taste.
Double Cream is the English name for Heavy Cream. In Britain is it typically 48% butter fat and is a bit thicker than U.S. Whipping Cream. It is named "Double" because, when whipped, it can double in volume. Be careful using Double Cream because it can actually be over...
Half & Half, as the name implies, is a mixture of ½ Cream and ½ Milk, that is sometimes also known as "Table Cream." Both Half & Half and Light Cream are used in coffee and either could be “on the table.” When mixed, Half & Half must...
Heavy Cream contains more butter fat than other Cream. Heavy Cream whips up denser with more volume than Whipping Cream and holds its shape better and longer. Nutrition It is specified by law to be 36-40% butter fats and can have even more. Gluten Free No Low...
Light Cream, also known in different regions as Coffee Cream, Single Cream or Table Cream, is very close to Half & Half. It is made by allowing the Milk to stand for 12 hours or longer. If it is closer to the 30% fat range you can get it to whip with some effort but the resultant...
Sour Cream is produced with the addition of equal parts Culture to Pasteurized to Homogenized Light Cream. This product is in the Dairy family, and carries a slight hint of tangy flavor. Sour Cream must have a Milk Fat content of 18% or higher. Storage Store Sour Cream in an air tight...
Sweet Cream, most often found in older recipes, refers these days to either Half & Half or Whipping Cream. In the past, the term “Sweet” differentiated a Whole Milk Product from a Cultured Milk Product. Availability Sweet Cream is available all year...
Milk that is left standing 24 hours or longer can produce Cream with enough butter fat that it thickens to a splendid froth when whipped, by hand or with a mixer. Commercial canned Whipped Cream and some Whipping Creams, often have additives, like Carageenan (natural and vegetarian...