Cream is composed of the butterfat in the milk, with some of the milk
included. Cream can be skimmed off the top after unhomoginized milk has
been allowed to stand, or, in industrial production, separated in a
centrifuge. For economic reasons and for the volume needied it is
generally made from cow's milk, but it can also be made from goat or
Cream can be soured in various ways and churned ito butter,
but this page deals only with fresh cream. For other products see
our Milk & Milk Products page.
da_creamz 131012 - www.clovegarden.com
Cream is graded depending on how much of the product is butterfat and
how much is milk. For convenience in interpreting recipes that were not
written for your particular country, we provide these tables.
Here are the US Federal guidelines, but the actual designation and
percentage may vary from state to state. For instance, Alta Dena "Heavy
Whipping Cream" here in Southern California is about 34% butterfat.
||Half & Half
Light Whipping Cream
|10.5% to 18%
18% to 30%
30% to 36%
36% or more
|5% to 6%
10% to 12%
18% to 30%
Used in Coffee
Used in sauces and as a topping
Pre-whipped cream (presurized can?)
Note that some of these grades can be "Steralized", or not. I presume
"steralized" is something like our "Ultra Pasturized".
Cream /Single Cream
Extra Thick Double
55% to 69%
|Uncommon, used in some cocktails.
Used in sauces and as a pudding topping.
Light whipping cream
pre-whipped whipping cream
Heavy whipping cream
Heat treated double cream. spoonable topping.
Served on scones for the "Cream Tea" of Devon and Cornwall
Australia does not regulate or define grades of cream, so these
designations are up to the manufacturers and may vary significantly.
|12% to 12.5%
18% to 20%
35% to 56%
35% to 36.5%
48% to 60%
Thickeners and/or Stabilizers added for whipping.
Pure or Thickened.
||Crème à Café
||Panna da caffè
||Mezza panna||15% to 25%|
Crème à Fouetter
Panna de montare
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page not otherwise attributed are © cg1.
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