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Cream is a dairy product the fat content of which exceeds 10%. In manufacturing cream, milk is separated into skimmed milk and cream. Cream is then standardised to the desired fat content. The types of fresh cream are distinguished by the type of their heat treatment – pasteurized or UHT cream.

Single cream (10%)

Single cream is produced by standardising the cream to the 10% fat content, then it is homogenised and pasteurized or UHT processed.

   See recipes using single cream

Whipping cream (35%)

Whipping cream is produced by standardising the cream to the ≥35% fat content, then it is homogenised and pasteurized or UHT processed.

   See recipes using whipping cream

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