Single, double, whipping or sour: How to choose the best cream for the job

Silvana Franco’s cream guide will ensure your kitchen endeavours don’t end in disappointment - Andrew Crowley

Whether you’re gathering up the ingredients for your favourite trifle or looking to liven up your mug of cocoa, there are few things in the kitchen more quietly decadent than peeling back the lid on a fresh pot of cream.

A naturally occurring component of fresh milk, cream is the fat-rich layer that rises to the top when milk is left to stand. And while there’s a variety of styles on the shelf to pick from, each with their own uses, the crucial difference lies in the butterfat percentage. The fat content is what determines how readily cream whips, how intense the flavour is, how stable it stays when heated and whether it will thicken a sauce beautifully or split at the first sign of trouble.

Choosing the right cream for the job is half the battle. Use the correct one and your chocolate sauce will be silky, your whipped cream will hold perfect peaks and your Irish coffee will be Instagram worthy. Pick the wrong one, however, and your most excellent endeavours will be sure to end in disappointment.

Single cream

Fat content: 18-20 per cent

Best for: Pouring over pudding, stirring into coffee or drizzling into a warm bowl of soup

Perfect for soups and puddings, single cream has the lowest fat content of the main dairy creams - Andrew Crowley

Single cream has the lowest fat content of the main dairy creams. Due to its low-fat and high-water content, it has a low boiling point and will curdle easily – especially if acids like lemon juice or wine are present. It should be added to the pan off the heat at the end of cooking, for example, if you’re making a creamy casserole. It will not thicken however hard you whip it.

Double cream

Fat content: 48 per cent and over

Best for: Velvety pommes dauphinoise, a rich peppercorn sauce or achieving a glossy ganache or quivering panna cotta

Double cream is the go-to fail-safe in the kitchen, not least for chocolate ganache - Andrew Crowley

For many of us, double cream is the kitchen’s fail-safe option. It whips to stiff peaks, boils vigorously without splitting and bakes beautifully. If a recipe says “cream” and nothing else, best reach for double. Do take care not to over-whip or you’ll be halfway to making your own butter.

Whipping cream

Fat content: 35 per cent and over

Best for: Parfaits, mousse and for filling layers of sponge cake

Whipping cream roughly doubles in volume when whipped - Andrew Crowley

Whipping cream contains the necessary fat content to incorporate air and hold its structure when beaten. It roughly doubles in volume when whipped, creating a light, airy texture that is less dense than double cream. It can also be used in cooking, but isn’t as stable under heat as double cream and may curdle if simmered vigorously or exposed to high acidity.

Extra-thick cream

Fat content: 48 per cent and over

Best for: Dolloping straight onto fruit pie, waffles, pancakes and brownies

Extra-thick cream is a convenient choice, but performs unpredictably under heat - Andrew Crowley

This cream is the definition of convenience. It starts life as double cream but is then re-pasteurised and homogenised to give it its signature thick texture. Designed to be spooned straight from the pot, skipping the need for any whisking. But beware that, while its convenience is its great strength, its processed structure means it will not whip further and it performs unpredictably under heat.

Sour cream

Fat content: 18 per cent and over

Best for: Building creamy dips, swirling into mashed potatoes for a little zip or spooning on top of fiery chilli and nachos

Sour cream is good for mashed potatoes and nachos, but should be kept away from warm dishes - Andrew Crowley

A lower fat cream that is thickened and soured through the addition of lactic acid bacteria. This process gives it its bright, tangy flavour and rich, smooth body, making it a great counterpoint to spicy or heavy dishes. Note that the combination of lower fat and high acid means it curdles easily and the reduced fat versions should be avoided if adding to warm dishes.

Crème fraîche

Fat content: 30 per cent and over

Best for: Spooning straight from the pot to top smoked salmon blinis or slices of lemon tart

Mild and delicate, crème fraîche is the perfect addition to salmon blinis or lemon tart - Andrew Crowley

Sour cream’s elegant, more forgiving French cousin. Crème fraîche is also cultured, which gives it a mild and delicate tang, but it’s made with a significantly higher fat content. This extra richness is the secret to its versatility as it reduces acidity, and renders the cream stable under high heat so it can be stirred directly into a simmering stew or sizzling frying pan without any fear of curdling.

Clotted cream

Fat content: 55 per cent and over

Best for: It goes without saying that this is the only cream for serving with scones and jam or for enjoying in the traditional pairing of “thunder and lightning”’ (with golden syrup)

Clotted cream is the only acceptable cream to serve with scones and jams - Andrew Crowley

Few creams enjoy a history or status as singular as this one. It is not cultured or whipped, but made by indirectly and slowly heating rich milk and cream in shallow pans, allowing a thick, golden “clot” or crust to form on the surface. This unique process gives it an intense buttery flavour and an incomparably thick, almost cheesy texture that is spoonable, yet spreadable.

Plant-based creams, flavoured creams and, of course, squirty…

It’s the perfect season for squirty cream-topped hot chocolate - Andrew Crowley

Beyond the classic creams are a broad spectrum of speciality varieties, each with their own appeal.

• Plant-based creams tend to be made from coconut or oat milk and can be found in a terrific range of formats and styles from single cream to crème fraîche.
• Winter usually sees a fabulous collection of flavoured creams appearing on the supermarket shelves. Alongside the classic brandy cream for spooning on your mince pies, look out for festive liqueur creams such as those laced with Baileys or Cointreau.
• When it comes to topping your hot chocolate or piping a cheeky rosette onto a chocolate hobnob, nothing competes with the convenience and lightness of aerosol (aka squirty) cream.

FAQs: storage, spoilage and leftovers

How should I store cream?

Store cream in the coldest part of your fridge (back or bottom shelf). Smaller cream containers usually just have a film covering these days, so use a silicone lid to ensure the pot is properly sealed. Double cream can be frozen but single will separate when you defrost it.

How can I tell when cream is off?

Trust your senses. If fresh cream smells noticeably sour, pungent or cheesy (not to be confused with the natural tang of crème fraîche) then it’s off. Look for any signs of mould or a lumpy consistency when stirred. When in doubt, or if it’s far past the best before date, discard it.

What are the best ways to use up cream?

No need to let those last spoonfuls at the bottom of the pot go to waste. Beat a splash into your breakfast eggs when scrambling or making an omelette, add to your overnight oats and swirl the last drips into your morning coffee. At dinner time, stir a drizzle into your pasta sauce, mash, casserole or curry; don’t worry too much about how authentic it is, just rejoice in the richness.

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