Single cream is a dairy product with many uses: it can be used as a decoration, to flavor fruit salads and ice cream, but it can also be a real ingredient in many sweet recipes as well as in many savory dishes, creamy and succulent main dishes which, with the addition of cream, become much thicker and creamier.
There are many different types of single cream on the market, from whipped cream to heavy cream, from sour cream to vegetable cream. Each variety has its own specific characteristics and is suitable for a certain use, which is why it's important to know how to distinguish them. This guide is designed to guide you through the diverse world of single cream, providing you with the tools to discover the properties of each variety and explain how to best use them in your recipes.
What is Single Cream?
Before delving into the different types of cream available on the market, let's take a step back: what exactly is single cream? It's a product derived from milk obtained by either skimming or centrifugation. When cream is artisanally processed, it's obtained by skimming: this means that by letting the milk rest for a few hours, the fats within it are allowed to separate from the watery component and rise to the surface, forming a layer of cream.
Cream obtained by skimming is also called acidic cream (not to be confused with crème fraîche and sour cream) because, during the fat separation process, certain bacteria naturally present in milk convert lactose into lactic acid, giving the cream a slightly acidic aftertaste. Industrial cream, on the other hand, is obtained by centrifugation: by spinning the milk at around 7,000 rpm, the fat is quickly separated without the formation of lactic acid, thus ensuring a sweeter flavor in the final product.
Single Cream Types and Their Uses in The Kitchen
The differences between the various types of cream stem from many factors: first and foremost, the fat content, which varies from a minimum of 10% to a maximum of 45%, and then other factors such as density, processing, and shelf life. Each of the varieties of cream on the market, based on its characteristics, is best suited to a specific type of culinary use.
Let's look in detail at the different varieties with their characteristics and recommended uses.
Fresh Pasteurized Cream
It's the classic fresh cream you find in the refrigerated section, liquid and obtained by skimming milk, heated to 167°F/75°C for a few seconds. The pasteurization process reduces the bacterial content, but does not completely sanitize the final product, which therefore requires low temperatures to be stored properly, up to a maximum of ten days in the refrigerator. It is a high-quality product, very rich in nutrients, with a fat percentage of 35% (the percentage necessary for "whipping"), very versatile thanks to a substantially neutral flavor: you can whip it to prepare desserts of all kinds, but you can also use it in savory recipes, such as a salmon sauce for pasta, but be careful to choose the unsweetened version. You may also find it "lactose-free", meaning processed in such a way that it is also suitable for those who are lactose intolerant.
Whipped Cream
It's simply the fresh cream we just talked about, except that instead of being sold liquid, it's already whipped and, in most cases, already sweetened. You can find it fresh at ice cream shops or sold in spray cans containing nitrous oxide, a gas that instantly whips up liquid cream when it comes into contact with it.
Heavy Cream
Heavy cream is a variety designed primarily for preparing savory dishes such as sauces and gravies: it has a lower fat content than fresh cream, about 20-22%, which is why it coagulates very well but cannot be whipped and is therefore not suitable for desserts, where it usually requires whipping. Unopened, it can be stored at room temperature for a long time; once opened, it can be kept in the refrigerator for two or three days.
Long-Life UHT Cream
UHT cream takes its name from the Ultra High Temperature sterilization process used to produce it, just like milk of the same name. This means the milk is heated to around 250°F/120°C for 20 minutes to eliminate most germs and bacteria, which is why this cream has a long shelf life and can last for months if stored unopened and at room temperature. It is mainly used for making sauces, gravies, first and second courses, but is also suitable for desserts: it can be whipped but deflates easily, so it should be refrigerated as much as possible before whipping.
Sour Cream
Also known as crème fraîche, it is a type of cream obtained by fermenting milk and is characterized by a very low fat percentage (between 15 and 20% maximum, which is why it is only used raw) and an intense, acidic flavor. Much loved in Anglo-Saxon countries, it is used in numerous recipes, for example in the iconic New York cheesecake.
Vegetable Cream
In recent years, it's become increasingly common to find vegetable cream, which is made entirely from plant-based fats. It's usually made from legumes, especially soy, but also from foods like rice and coconut. Its positive aspects include whipping just like animal-based cream and being suitable for vegans as well as those who aren't intolerant to lactose and casein. You can use it in both sweet and savory recipes, but be careful not to make the mistake of thinking it's "healthier" than dairy-based cream, as it has exactly the same calorie and fat content (35-36%) as animal-based cream.
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