https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ACream%2F27%2Fen 2026-09-13T11:21:31Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Cream/27/en&diff=146693&oldid=prev 2025-05-29T04:44:02Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>{| class=&quot;wikitable&quot;<br /> |-<br /> ! Name<br /> ! Minimum &lt;br /&gt;milk fat<br /> ! Additional definition<br /> ! Main uses<br /> |-<br /> | [[Clotted cream]]<br /> | 55<br /> | is clotted (by heat treatment)<br /> | Clotted cream is the thickest cream available and a traditional part of a [[cream tea]] and is spread onto scones like butter.<br /> |-<br /> | Extra-thick double cream<br /> | 48<br /> | is heat-treated, then quickly cooled<br /> | Extra-thick double cream is the second thickest cream available. It is spooned onto pies, puddings, and desserts due to its heavy consistency.<br /> |-<br /> | Double cream<br /> | 48<br /> |<br /> | Double cream whips easily and produces heavy whipped cream for puddings and desserts.<br /> |-<br /> | Whipping cream<br /> | 35<br /> |<br /> | Whipping cream whips well and produces lighter whipped cream than double cream.<br /> |-<br /> | [[Whipped cream]]<br /> | 35<br /> | has been whipped<br /> | Whipped cream is used for decorations on cakes, topping for ice cream, and fruit.<br /> |-<br /> | Sterilized cream<br /> | 23<br /> | is sterilized<br /> |<br /> |-<br /> | Cream or single cream<br /> | 18<br /> | is not sterilized<br /> | Single cream is poured over puddings, used in sauces, and added to coffee.<br /> |-<br /> | Extra-thick single cream<br /> | 18<br /> | not sterilized; homogenised for consistency like double cream<br /> |<br /> |-<br /> | Sterilized half cream<br /> | 12<br /> | is sterilized<br /> |<br /> |-<br /> | Half cream<br /> | 12<br /> |<br /> | Uncommon. Used in some cocktails.<br /> |}</div>

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