CREAMS ■

DOUBLE-THICK CREAM

has the highest fat content (about 48%), which makes it less likely to curdle when heated. It’s great for soups and stews as it gives dishes a rich, creamy texture.

WHIPPING CREAM

has about 36% fat content. Air is trapped when whipped and the cream doubles in volume, but it doesn’t hold its capacity for long and should be used straight away. Once whipped, it makes a lovely topping for desserts or cakes.

POURING CREAM

has a fat content of about 35% and the lowest fat-to-milk ratio.

CRÈME FRAICHE

is similar to sour cream but has a milder, more subtle taste. At about 48% fat content, it makes a good dolloping cream that adds richness to desserts, soups and dips.

LONG-LIFE (UHT) CREAM:

Long-life cream has undergone high-temperature treatment for stabilisation and to extend its shelf life. It contains about 35% milk fat. UHT creams can be used in cooked dishes but they tend to be more difficult to whip to a consistency that can be piped, and often the whipped cream doesn’t hold for long. A 30% fat content is needed for any cream to be whipped.

SOUR CREAM

is made from fresh single cream and is soured by adding a culture. The cream is heated to about 20°C for a few hours, and the lactic acid produced imparts that tart flavour and thicker consistency. It has a fat content of about 18% and can’t be whipped. Sour cream adds great flavour to soups, sauces and dressings.

COOKING CREAM

contains less butterfat than heavy cream, so it’s lighter in consistency. It’s stabilised to endure high cooking temperatures, so it won’t curdle or separate during cooking. It’s ideal to add to hot dishes, pasta bakes and soups for a creamy texture. It doesn’t whip well.