If you are confused by all the different creams available on the markets, and what they are used best for, here is the information you have been searching for.
The primary differences in the different creams has to do with the fat amount in each, as well as the method that is used in the production processes. Fat content happens to be the most important factor when making a decision on which cream to use. The creams with a higher fat content, will whip better and the final product also tastes richer.
When it comes to deciding on what is cooking cream? double or single cream is best for cooking. However, single cream which usually only contains 18 to 20% fat is more susceptible to separating when you heat it.
Pouring or single cream is best for cocktails or coffee, poured over a dessert or fruit. In comparison to the whipping creams that contain 30% of fat or more along with added stabilizers, pouring cream cannot be whipped.
The half-and-half cream is made up of half cream and half whole-milk. The fat content is usually 12% yet can vary from 10% to 18%. The half-and-half is more commonly used a creamer for tea or coffee. The lower fat content will mean it cannot be whipped but can be used as a substitute for whipping or light cream in a few recipes.
A step up from the half-and-half cream is the light cream which contains around 20% butterfat, which is not sufficient for whipping. This is the ideal cream to use for those who prefer a much creamier tea, coffee or any other hot beverage.
Light cream is also recommended for use over berries, fresh fruits, on top of cakes, crumbles and crisps. This cream also goes by the name of Table Cream or Single Cream.
These products contain an average of between 30 to 36% fat and is the ideal cream to use for whipping. When asking the question what is cooking cream?, the whipping cream is also a common cooking cream that goes well in stews and soups, as the higher fat content makes it less likely to split or curdle when it is heated.
The whipping cream has a fat content that is close to heavy cream, which makes it one of the more useful substitutes when you are on a tight budget, or when you are trying to cut down on the fat content in a creamy dish.
When it comes to all the different cream products, the heavy cream is regarded as the superior product. The fat content ranges from 38 to over 40% of fat. This cream is versatile and can be whipped, added into soups and sauces, without having to worry about the sauce splitting and even churned into products such as ice creams.
The high-fat contents of these creams mean it will whip very well, double in its volume as well as hold shape better in comparison to whipped cream.