Whipping cream has around a 36% fat content, which allows air to be trapped when whipped, roughly doubling the volume. Once whipped, it can be used to top desserts or fill cakes and pastries.
Double cream is the thickest with around 48% fat content. It makes an ideal pouring cream, such as when serving with fruit, or it can be whipped and piped for decorating desserts. It can also be used to add richness and creaminess to savoury dishes. Extra thick double cream is made by heating then rapidly cooling double cream.
Soured cream has been treated with lactic acid, which gives it a tangy taste. It has a thick texture but only around 18% fat content. Use it for making cheesecakes, dips, topping nachos, and in soups and sauces, but it cannot be boiled or it will spilt.
Créme fraîche is similar to soured cream but with a milder taste. It is traditionally made from unpasteurised cream that has been left to ferment, but nowadays, pasteurised cream is thickened and soured with the addition of bacteria. It has around 48% fat, which means it does not curdle when cooked. Serve with fresh fruit and in soups, casserole and dips. Low- or half-fat crème fraîche is readily available and this means some of the fat is replaced with natural thickeners and stabilisers so that it will still hold together in cooking.
Clotted cream has the highest fat percentage of all creams at 55%. It's made by baking double cream until a delicious crust forms on the surface. This silky, butter-coloured cream is a speciality of Devon and Cornwall where it is served with scones, butter and jam.
