In depth: cream

Nothing pairs better with summer fruits and desserts than cream, but it’s important to choose the right type – and it all depends on how you use it. As a rule, the more fat a cream contains, the more versatile it is. Here’s our quick guide.

Single cream A richer version of milk, this cream has around 18% fat content. Pour it over berries, but don’t boil it – as it contains less fat, it’s more likely to split or curdle when heated.

Whipping cream This has around 36% fat content, which means air can be trapped in it when it’s beaten – ideal for making fresh whipped cream for cakes. It’s also a good option when cooking.

Double cream With around 48% fat content, this cream is ideal for pouring and is even stable enough to be whipped and piped onto desserts. It also makes a rich base for savoury sauces.

Extra thick double cream Made by heating – then rapidly cooling – double cream, this luxuriously thick cream is brilliant for desserts.

Soured cream With a tangy flavour and thick texture, this makes a perfect partner to spicy foods.

Crème fraîche Similar to soured cream (but with a milder taste), crème fraîche has around 48% fat content, so it can be stirred into sauces and soups.

Half-fat crème fraîche This replaces some of the fat with natural thickeners and stabilisers, so it still holds together well during cooking.

Clotted cream At 55% fat, this has the highest fat content, and is made by baking double cream until a crust forms on the surface. The result is a silky cream that’s traditionally served with scones.

UHT cream This is heat treated to extend its shelf life, and has about 20% fat content. It’s great for cooking, but doesn’t work well for whipping.