a product that contains at least 10% fat from milk and no other fat. We
distinguish a number of varieties:
Whipping cream: this
cream contains at least 30% fat and can be used in hot as well as cold
dishes. It can be whipped, which is easier if the cream is cold. But
be careful, because if you whip too long, it will turn to butter and
can no longer be used.
Sour cream tastes fresh-sour
because of the use of lactic acid bacteria, and contains 15-20%,
This low fat percentage makes it unsuitable for hot dishes and it is
mainly used I cold dishes. If you want to use it in a hot recipe, however,
add it at the last moment.
crème fraîche also
has a light sour taste but it is thicker and the fat percentage is higher
than in sour cream: 30-35%. Therefore, it may be used in hot as well
as cold recipes.
Single cream has 18%
fat and cannot be whipped
Double cream: has 48%
fat and can be whipped and used in cold as well as hot dishes.
Clotted cream is mainly
sold in Great Britain
and it is very fat: the fat percentage is more than 50%. It is served
with hot scones,
but furthermore, the use is limited.
Light cream: a cream
with 20-25% fat, sold in the
for hot dishes.
Heavy cream: a cream
with 40% fat, suitable for all use because of the high fat percentage.