Stored

Heavy whipping cream poured from a glass bottle, showing its thick, ivory flow.

Shows cream in its most common purchased form — liquid, pourable, high-fat — so readers immediately recognize it on a store shelf.

Dairy & Eggs

Cream

Rich high-fat dairy layer used to enrich sauces, soups, desserts, and whipped toppings.

Cream is the fat-rich portion of milk, ranging from pourable table cream to thick whipping cream. It enriches sauces and soups, is whipped for desserts, and adds body to curries and coffee. The fat content determines whether it can be whipped or will hold up to boiling without splitting.

Cream is the rich, golden layer of milk fat that rises to the surface when whole milk is allowed to rest, or is separated mechanically through centrifugal force. It is the primary vehicle for dairy richness in cooking, and its behavior in the kitchen is almost entirely determined by its butterfat content. The higher the fat, the more stable the emulsions, the better the whip, and the richer the mouthfeel in sauces and soups. At its core, cream is an emulsion of fat droplets suspended in the water phase of milk, stabilized by milk proteins—and it is this structure that allows it to aerate into foam, thicken without starch, and carry fat-soluble flavors throughout a dish. Fresh cream has a neutral, faintly sweet flavor that lets other ingredients shine while delivering luxurious body. Cultured creams like crème fraîche add lactic tang and natural stability through beneficial bacteria, making them indispensable in applications where sweet cream would break.

Measured in: ml
Storage: Fridge

Allergens

Dairy

Types & varieties

Heavy Cream (Heavy Whipping Cream)

36–40% butterfat. The standard for cooking and whipping. Most versatile; used for sauces, soups, whipped toppings, and baking.

Whipping Cream

30–36% butterfat. Whips well but slightly less stable than heavy cream. Good all-purpose choice for whipped toppings.

Light Cream (Single Cream)

18–30% butterfat. Will not whip reliably. Used for coffee, light sauces, and pouring over desserts.

Half and Half

10–18% butterfat. Cannot be whipped. Used in coffee, lighter sauces, and as a pouring cream.

Double Cream

48%+ butterfat, UK standard. Extremely rich; spreads like softened butter. Excellent for scones and no-bake applications.

Clotted Cream

55–60% butterfat, traditional Devon and Cornwall product. Heat-treated slowly. Spreadable, rich, slightly nutty. Pairs with scones and jam.

Crème Fraîche

30–45% butterfat, cultured. Tangy, thick, stable when heated. Will not curdle easily in acidic or hot preparations.

Sour Cream

18–20% butterfat, cultured. Tangy, thick texture. Used in dips, dressings, and finishing. Withstands baking better than sweet cream.

Cultured Light Cream

Light cream that has been cultured for slight tang. 18–20% fat. Good for coffee and lighter applications.

UHT Cream

Ultra-high temperature processed. Shelf-stable until opened. Slightly cooked flavor; works for cooking but not ideal for whipping.

Common uses

Rich pan sauces and reductions deglazed with aromaticsBéarnaise and hollandaise emulsionsCream-based soups such as potato, mushroom, and asparagusAlfredo and other pasta cream saucesWhipped cream toppings for desserts and beveragesPanna cotta, crème brûlée, and custard basesFrozen desserts and ice creamBiscuits, scones, and enriched doughsMashed potatoes and potato gratinsChowders and cream-based stewsCoffee drinks, hot chocolate, and Café au laitPiping, frosting, and stabilized whipped cream toppingsFinishing sauces and enriching pan juicesCaramel and confectionery applicationsRisotto finished with cold cream

Tips & pitfalls

Always use cold cream (below 45°F/7°C) when whipping; the fat emulsifies better and whips faster to a more stable foam
Add a pinch of cream of tartar or a few drops of lemon juice when whipping to stabilize the foam and prevent weeping
Do not overwhip—stop at soft peaks; beyond that, fat clumps into butter and buttermilk separates
For firm peaks suitable for piping, add 1 tablespoon powdered sugar per cup of cream before whipping
When adding cream to hot sauces, temper it first by whisking in a spoonful of hot liquid to prevent curdling
Do not boil cream-based sauces after adding dairy; high heat causes curdling or breaking
Crème fraîche and sour cream are more heat-stable than sweet cream due to lower pH and bacterial cultures
For stable whipped cream that holds shape for hours, add 1 teaspoon unflavored gelatin bloomed in 1 tablespoon water per cup of cream
Frozen cream does not thaw well for whipping; the fat emulsion breaks and results in grainy texture
To prevent skin on refrigerated cream, press plastic wrap directly onto the surface before sealing
Clotted cream cannot be whipped but spreads directly on baked goods; use it as you would a soft butter
Sour cream and crème fraîche can be thinned with milk or lemon juice for dressings and sauces without losing their tang

Nutrition

195kcal

Energy

816 kJ · per 100 g

Where the calories come from

Protein 6%Carbs 7%Fat 87%

Protein

6% DV

Carbs

3.7g

1% DV

Fat

19.1g

24% DV

Fiber

0% DV

Sugars

3.7g

of which

Sodium

72mg

3% DV

Notable micronutrients

Riboflavin (B2)15% DV

Vitamin A13% DV

Selenium8% DV

Calcium7% DV

Phosphorus7% DV

Vitamin D6% DV

Source · USDA FoodData Central · Cream, fluid, light (coffee cream or table cream)

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In the shops

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Good to know

Source: Dairy product separated from whole milk by gravity or centrifugal separation
Primary Component: Milk fat (butterfat) droplets emulsified in a water phase with milk proteins
Fat Content Range: 10% (half and half) to 60%+ (clotted cream) depending on variety
Key Characteristic: Fat droplets whip into stable foam when aerated; fat content determines stability and richness
Acidity: Fresh cream: pH 6.5–6.7; cultured products: pH 4.4–4.6
Storage: 32–40°F (0–4°C); use within 2–3 days of opening; do not freeze whipped cream
Heat Stability: Cultured creams resist curdling better than sweet cream due to lower pH and bacterial cultures

Substitutes

Butter + Whole Milk (1:1 ratio by weight) — For baking. Melt butter and whisk with milk. Simulates richness but not the same fat content or functionality.
Coconut Cream — Full-fat coconut milk solid. Good for vegan applications. Slightly coconut-flavored; works in both sweet and savory dishes.
Evaporated Milk — Canned, shelf-stable. Lower fat but concentrated. Works in some savory applications; does not whip or work in desserts.
Cashew Cream — Blended soaked cashews with water. Vegan substitute for rich, creamy texture in sauces and soups. Neutral flavor.
Greek Yogurt — For finishing sauces. Tangier, thicker. Can curdle in high heat; add off-heat or use crème fraîche for heat stability.
Silken Tofu (blended) — Vegan substitute for creamy texture. Works in soups and sauces; does not whip or caramelize like cream.