Translations:Cream/12/en
| Name | Fat content % | Main uses |
|---|---|---|
| Extra light (or 'lite') | 12–12.5 | |
| Light (or 'lite') | 18–20 | |
| Thickened cream | 35–36.5 | Cream with added gelatine and/or other thickeners to give the cream a thicker texture, also possibly with stabilisers to aid the consistency of whipped cream. Such cream would not typically be used for cooking. |
| Cream | >= 35 | Recipes calling for cream are usually referring to pure cream with about 35% fat. This is used for cooking as well as for pouring and whipping. It is comparable to whipping cream in some other countries. |
| Double cream | 48–60 |