Single vs Double Cream
Cream is a dairy byproduct obtained from cattle and contains more fat than the rest of the milk. It is available in various textures, each labeled differently, and is commonly used in recipes such as cakes and pastries. In the market, cream is categorized as half and half cream, single cream, double cream, and whipping cream, depending on its fat content. The names single cream and double cream are given by cream producers in the UK.
In the UK, single cream refers to cream with a minimum of 18% milk fat that has not been sterilized. This type of cream is used in various sauces and when cream needs to be poured over puddings. It is considered a general-purpose cream and is even poured over coffee by some people to make it tastier. Many desserts are served with single cream poured over them to enhance their taste and appearance. With its low fat content, single cream does not thicken when beaten. Also known as light cream, it can be used in dishes other than desserts.
Double cream contains 48% milk fat and has a thick consistency that whips easily. It is considered perfect for puddings and many other desserts. Double cream is very rich and can be made even thicker by whipping. In the US, it is referred to as whipping cream or heavy cream.
- Single cream has lower fat content (18%) than double cream (48%).
- Double cream can be whipped to make it even thicker.
- Single cream does not become thick when beaten and is also called pouring cream because it is poured over cakes and coffee.