Cream

Cream is the high-butterfat layer that rises to the top of whole milk when it is allowed to stand. There are a range of different creams available, each varying in richness and thickness depending on the amount of butterfat present: the more butterfat a cream contains, the thicker and richer it will be. In the UK, single cream contains about 18% butterfat, whipping cream 35%, and double cream 48%.

There are also creams that have been treated in some way to change their properties; for example, soured milk is treated with a bacterial culture to give it a fresh acidic taste, whilst clotted cream is gently scalded to produce a rich, golden crust.

In this section, find out about the different varieties of cream available, along with some handy tips for their use.