Translations:Cream/27/en: Difference between revisions

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