Double Cream and Thickened Cream What Is the Difference

nowtolove.com.au

Double cream is very rich with a fat content of 48 per cent, making it the most versatile cream because it withstands boiling and whips and freezes well. (Cow's milk contains butterfat which is removed from milk using a centrifuge system. The longer the milk is centrifuged, the thicker the cream becomes).

Single cream, also known as pouring cream, has a minimum fat content of 18 per cent. It is homogenised and pasteurised and commonly used in sauces, desserts and soups.

Thickened cream is a whipping cream containing a thickener with a minimum fat content of 35 per cent.

Clotted cream is high in fat and heat-treated so it almost resembles soft butter. Popular in the UK, it's used to accompany scones and other desserts.

Sour cream is cream with lactic acid added to give it that sour taste. Use it in Mexican-style cooking or have it as a potato topping.

Finally, something you will see used often in recipes today is crème fraîche - a mature, naturally fermented cream with a minimum fat content of 35 per cent. It has a velvety texture and a slightly tangy, nutty flavour. Creme fraiche, a French variation of sour cream, can boil without curdling and can be used in both sweet and savoury dishes.

Directions at nowtolove.com.au

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer