Cream is a dairy product made up of the higher-fat layer skimmed from the top of milk before homogenisation (the process which emulsifies the fat droplets from the milk). Milk’s heavier counterpart has so many different uses in cooking; from adding creamy richness to pasta sauces, to decorating a cake or topping a freshly baked scone. While cream can be very versatile, there are several different types, and one may work very well in one recipe but be disastrous in another.
The percentage of fat content is the main property separating the different types of cream, with heavy, dense clotted cream at the top in terms of fat, and runnier single cream at the bottom. If you’d like to know more about the five main types of cream and their uses, then read on for our brief guide.
Not sure which cream to choose? Use the table below to quickly compare the most common types of cream.
| Cream Type | Fat Content | Texture & Consistency | Best Uses |
|---|---|---|---|
| Single Cream | 12–18% | Thin and pourable | Coffee, pouring over desserts |
| Whipping Cream | 36% | Light, thickens when whipped | Topping cakes, desserts, ice cream |
| Double Cream | 48% | Thick and rich | Sauces, soups, desserts, whipping |
| Crème Fraîche | 48% | Thick with a slight tang | Soups, casseroles, sauces, savoury dishes |
| Clotted Cream | 55% | Very thick and dense | Scones, afternoon tea |
Single cream
This is the lightest and thinnest type of cream, with a fat content of around 12 to 18%. It’s basically a richer version of milk and can be easily poured into coffee or over desserts like apple pie or sticky toffee pudding. Single cream will not whip however, and will curdle when boiled, so you cannot substitute it for double or whipping cream. If you’re unsure which option is best for your recipe, read our guide on the difference between single and double cream.
Double cream
Double cream is much thicker and richer, with a fat content of around 48%. It can also be poured over desserts, or whipped to a thicker consistency for piping or decorating cakes. Double cream is also delicious in savoury dishes such as risotto, creamy pasta sauces or soups.
Whipping cream
This cream sits somewhere in between double and single varieties, with a fat content of around 36%. As the name suggests, it’s ideal for whipping into a thick, stiff consistency which can then be used to top cakes, ice cream or any other dessert.
Crème fraîche
Crème fraîche is a thick cream that has been lightly soured using bacteria, giving it a fat content of around 48%. Despite its richness, the fermentation process means it won’t curdle when heated, making it particularly useful in cooking. It can be stirred into hot soups, casseroles and sauces, or used to finish savoury dishes where a smooth, creamy texture is needed. With a gentle tangy flavour, crème fraîche adds depth and balance to both savoury recipes and lighter desserts.
Clotted cream
This is the heaviest, richest cream, with a fat content of 55%. It’s made by heat treating double cream and baking it until a crust forms on the surface (learn how clotted cream is made). Clotted cream is traditionally served with scones and jam as part of a classic afternoon tea.
Discover our cream range
If you’re looking for a reliable supplier of fresh cream for your business, get in touch with the team. We supply our own Freshways cream range alongside a selection of trusted branded cream products, giving you flexibility to suit your kitchen’s needs. From single and double cream to clotted cream and more, our wholesale cream products are delivered fresh, on time and ready to use. Explore our full cream range, then create an account to order when you’re ready.
