Know your Dairy: different types of cream

Different types of cream can vary wildly in terms of suitability for recipes, fat content, and even taste! Reckon you know your stuff? Read on to find out…. 

Heavy cream

Heavy, or ‘pure’ cream is probably what most people think of as the foundation of whippable dairy. It’s the thinnest of the creams, perfect to add to a creamy chicken pasta or rich mushroom sauce. Heavy cream will never whip into the soft peaks required for a dessert – make sure you have thickened cream for this, which has gelatine or other thickeners added.

Whipped cream

Whipped thickened cream is a preferred accompaniment for apple pie or a pavlova recipe, but for other desserts, elevate the experience with a richer creamier option.

Double cream

Double cream can be whipped and will also hold its shape well enough to be piped. It can also withstand boiling and freezing. Double cream is very versatile and has one of the highest fat contents among the various cream options.

One of the simplest things to do with double cream is whip up ice cream. Whisk together 300 ml double cream, 175g sweetened condensed milk, 2 tablespoons of instant espresso powder, and 2 tablespoons of your favourite coffee liqueur together until soft peaks form. Spoon the airy mixture into an airtight container and freeze for at least 6 hours or overnight.

Clotted cream

Clotted cream has its origins in Cornwall and Devon – the capitals of cream tea in South West England. Its incredibly thick and luxurious texture is because of fat making up nearly half its content, and the process of indirect heating (scalding or clouting), which thickens and slight ‘clots’.

Cream tea —the perfect blend of freshly baked scones, strawberry or raspberry jam, and clotted cream served with a piping hot brewed tea is undoubtedly the most famous and delicious of clotted cream recipes.

Read: The easiest 3 ingredient scone recipe

Sour cream

Sour cream is much lower in fat than it’s traditional sweeter counterparts, and it also has the important inclusion of active culture – Lactobacillus, to be precise – which gives it its sour taste.

Sour cream is perfect in cheesecakes, brownies and even sponge cakes (try mixing it with cream of tartar). It’s also heavily used in savoury Eastern European cooking —in stroganoffs, goulash and pierogis. Baked potatoes, too, are vastly improved with a dollop of tangy sour cream. When a more complex, slightly bittersweet flavour profile is required, sour cream should be your choice. 

Cream fraîche

Similar to sour cream, crème fraîche is richer and thicker due to its higher fat content. When the tangy creaminess of yoghurt is required, but a longer cooking time or higher heat is needed, crème fraîche is perfect. It also pairs well with meat like veal or even offal to ensure a moist, tender result.

Mascarpone

The divine creaminess of mascarpone, an Italian dairy delicacy, is enhanced by the addition of lactic acid. Marscapone is best known for its decadent layers in tiramisu, but it can also be used in other cooking, for instance as a thick and creamy addition to a risotto recipe.

Mascarpone paired with a teaspoon of marsala and a generous grating of orange zest, can also create a uniquely sweet cake topping.

Butter

Once you’ve enjoyed your cream, it can be whipped until churning separates liquids from solids, transforming it into butter. No matter what you do to margarine or olive spread, nothing quite matches the taste of softened butter spread on a thick slice of sourdough bread.

Because almost all butter is made from pasteurised cream, it’s fine to be left, covered, out of the refrigerator. If you haven’t already, invest in a good butter dish and enjoy the delights of fresh bread and gooey buttery toast!

Buttermilk

Finally, at the end of this epic dairy journey, we come to buttermilk. When cream is whipped into butter, it separates to create buttermilk. Thicker than milk with a hint of tartness, buttermilk offers a unique flavour profile.

Buttermilk can be drunk on its own, and also used in baking. Use it for perfectly fluffy pancakes that aren’t overly sweet!