Cream is a dairy product obtained from un-homogenized milk, which contains fat content that is less dense than the rest of the milk and rises to the surface. Commercially, this fat is encouraged to rise upwards using machines called centrifuges that rotate the milk quickly. In different countries, various names are used to refer to different qualities of cream sold, depending on their butterfat content. The phrases heavy cream and double cream often cause confusion, as they sound similar. This article aims to explain their differences.
Key Takeaways
- Heavy cream is the term used in the US for cream containing the maximum amount of fat, typically over 36%.
- Double cream is a term used in Australia and the UK to refer to cream with a high percentage of fat content, usually more than 48%.
- The main differences between heavy cream and double cream are in their butterfat content, density, and heat treatment process.
Heavy Cream
Heavy cream is the term used in the US for cream containing the maximum amount of fat. The usual names for different varieties of creams sold in the country are Half and Half, Light Cream, Light Whipping Cream, and finally Heavy Cream. While Half and Half has the lowest fat content of 10-18%, heavy cream is indeed fatty, containing more than 36% fat.
Double Cream
Double cream is a term used in Australia and the UK to refer to a type of cream sold with a high percentage of fat content. In fact, double cream in both these countries contains more than 48% fat content. Double cream has a thick consistency and can be whipped easily to be used over puddings or to make desserts.
What is the difference between Heavy Cream and Double Cream?
- Heavy cream in the US is heat-treated, but double cream in the UK and the rest of Europe is not heat-treated.
- Double cream has a higher butterfat content than heavy cream.
- Double cream is denser than heavy cream.
- Because of its higher fat content, double cream can be poured over hot food items without separating.
