What the different??!
Single cream and double cream and
Whipping cream??
Can I substitute one for another if the recipe call for it ??
Answers: What the different between ??
Single cream and double cream and
Whipping cream??
Can I substitute one for another if the recipe call for it ??
Cream is yellowish fatty component of un-homogenized milk that tends to accumulate at the surface. The amount of butterfat contained in the cream will determine how well cream will whip and how stable it will be. Higher fat creams tend to taste better, have a richer texture, and don't curdle as easily when used in cooking.
Single Cream (20%-buttercream content)
-Cream with a low fat-content, which does not thicken when beaten. Used in both sweet and savory dishes. Also know as light cream.
Double Cream ( 48% buttercream content)
Double cream is the British term for heavy or whipping cream in the United States, but it is a little thicker than our whipping cream. It contains about 48% butterfat.
Double cream is so rich, in fact, that it is easy to over whip it and get it too thick.
Whipping Cream (30% buttercream content)
Cream with enough butterfat in it to allow it to thicken when whipped.
Does not whip as well as heavy cream but works well for toppings and fillings.
Double cream is the name in Britain for a very rich cream — containing 48% butterfat. Whipping cream in this country, by contrast, contains between 30% and 40% butterfat. Single cream in Britain is comparable to American half and half (and may also be called pouring cream), with between 10% and 12% fat.
Double cream is so rich, in fact, that it is easy to overwhip it and get it too thick. Some cooks add a tablespoon or so of milk to 8 to 10 ounces of double cream before whipping it to keep it loose enough.
if your looking for cream to whip and become thicker then use double or whipping cream... dont use single it wont thicken ..
for sauces double cream tends to boil down more rapidly and thickens quickly so use both together to keep body and texture.
whipping cream can be used in sauces as a substitue...