Single vs Double Cream
Cream is a byproduct of milk obtained from cattle. This dairy product is available in the market in many textures that are labeled differently. In fact, cream is a dairy product that contains more fat than the rest of the milk. This is the layer that is seen rising to the top of the milk bottle that we purchase from the market. Cream is used to make delicious recipes such as cakes and pastries. In the market, we find half and half cream, single cream, double cream, whipping cream, and so on depending upon their fat content. People are especially confused between single cream and double cream. These are the names given by producers of cream in UK. Let us take a closer look.
Single Cream
In UK, cream is simply called single cream when it has minimum 18% of milk fat, and it has not been sterilized. This type of cream finds uses in making various sauces and also when cream is required to be poured over puddings. This is a cream that is considered general purpose and even poured over coffee by some people to make it tastier. Many desserts are presented with this cream poured over them, to make them look and taste better. This cream has low fat content and does not thicken when it is beaten. Also called light cream, single cream can also be used in dishes other than just desserts.
Double Cream
In UK, double cream is a cream that contains 48% of milk fat and one that is very thick and whips easily. This is a cream that is considered perfect for puddings and many other desserts. Double cream is a very rich cream, and it can be made even thicker by whipping it. This is the cream that is referred to as whipping cream or heavy cream in the US.
What is the difference between Single and Double Cream?
• Single cream has lower fat content (18%) than double cream (48%).
• Double cream can be whipped to make it even thicker.
• Single cream is also called pouring cream as it is poured over cakes and even coffee.
• Single cream does not become thick when beaten.
• Single cream of UK can be compared with half and half cream of US.
• Double cream is so thick that some chefs prefer to add a teaspoonful of milk to it to keep it loose.