Types of Creams
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Some types of Creams are:

CreamCream 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 percentage of butter fat contained in the cream product. Many of the creams are interchangeable when called for in a recipe; the main determinants are: Does the cream need to be “whipped up” (with an egg beater or whisk), and how much richness do you want in the dish? 

Sweet CreamSweet 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.  

Half & HalfHalf & Half, as the name implies, is a mixture of ½ cream & 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 contain at least 10.5% butter fat. On the upper end Half & Half can be up to 18.5% butter fat. Half & Half is typically 12% butter fat and is widely available. It is frequently used with coffee and often suggested as a milk replacement in weight-gaining diets. Half & Half does not whip into whipped cream, but it can be used in place of heavier creams in non-whipped applications for lower-calorie cooking. 

Light CreamLight 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. Light Cream must have at least 18% butter fat, but no more than 30% butter fat. It is used in both savory and sweet dishes, to lower (slightly) the amount of fat or calories in creamy recipes. If it is closer to the 30% fat range you can get it to whip with some effort but the resultant cream will not be very stable. Light Cream is not found everywhere. 

Whipping CreamMilk 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 made from red seaweed ) to help stabilize and thicken the cream. Whipping Cream can also be known as "light whipping cream," and by law, must have at least 30% butter fat, but less than 36% butter fat. In normal home consumption quantities whipping both whipping cream (36%) and Heavy Cream(40-41%) together can create a good result. Heavy Cream can always be used in place of Whipping Cream to make a slightly richer, thicker whipped cream.  

Heavy CreamHeavy Cream contains more butter fat. It is specified by law to be 36-40% butter fats and can have even more. Heavy Cream whips up denser with more volume than whipping cream and holds its shape better and longer. 

Double Cream: Double Cream is the English name for Heavy Cream. In Britain, it is typically 48% butter fat and is a bit thicker than U.S. whipping cream. It is named because, when whipped, it can double in volume. It can actually be over whipped and get too thick. 

Clotted Cream: 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. It is an unpasteurized cream product that is made by heating raw milk to about 145°F (63°C) or until almost scalded, then refrigerating it and skimming off the Clotted Cream when it is cold. The end result is usually 55% to 60% butter fat, though it can go as high as 70%. The Devon or Devonshire name comes because Clotted Cream was traditionally served there with Tea & Scones. It is still a specialty there, reportedly because of their Dairy Cows and the forage which make such a high fat content product. We will have a recipe to imitate Clotted Cream in Intermediate Breakfast, the Advanced Level Breakfast Lesson.

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