Translations:Cream/27/en

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.