SAFARI
Users
Cream is graded depending on how much of the product is butterfat and how much is milk. For convenience in interpreting recipes that were not written for your particular country, we provide these tables.
U.S. Designations
Here are the US Federal guidelines, but the actual designation and percentage may vary from state to state. For instance, Alta Dena "Heavy Whipping Cream" here in Southern California is about 34% butterfat.
| Designation | Butterfat Content | Notes |
|---|---|---|
|
Half & Half
Sour Cream Light Cream Light Whipping Cream Heavy Whipping Cream Créme Fraîche |
10.5% to 18%
18% 18% to 30% 30% to 36% 36% or more 36% to 40% |
common
Natural whole milk rare rare - may include stabilizers common - may include stabilizers Soured, natural full fat |
Canadian Designations
| Designation | Butterfat | Notes |
|---|---|---|
|
Light Cream
Cereal Cream Half & Half Table Cream Single Cream Whipping Cream Whipped Cream Créme Fraîche |
5% to 6%
8% aprox. 10% to 12% 15% to 18% 18% to 30% 33% to 36% 35% 40% to 45% |
Similar to whole milk Used over hot cerials, sauces Used in Coffee, sauces Used in sauces and as a topping Whipping Cream Pre-whipped cream (presurized can?) Soured Cream |
UK Designations
Note that some of these grades can be "Steralized" (like US Ulra-Pasteurized).
| Designation | Butterfat | Notes |
|---|---|---|
|
Half Cream
Cream /Single Cream Whipping Cream Whipped Cream Double Cream Extra Thick Double Clotted Cream |
12%
18% 35% 35% 48% 48% 55% to 69% |
Uncommon, used in some cocktails.
Used in sauces and as a pudding topping. Light whipping cream pre-whipped whipping cream Heavy whipping cream Heat treated double cream. spoonable topping. Served on scones for the "Cream Tea" of Devon and Cornwall |
French
Note that grades "UHT Steralized", (like US Ultra-Pasteurized) cannot be called "Fraîche".
| Designation | Butterfat | Notes |
|---|---|---|
|
Créme Fraîche cru
Créme Fraîche légère liquide Crème fraîche liquide Crèame entière liquide Crème fleurette |
30% to 40%
12% to 21% 22% to 40% 22% to 40% 30% |
Straight from the cow
Low Fat cream (most 15%). (most 30%) UHT steralized Thickens with age - restaurant use |
| Soured Creams | Butterfat | Notes |
|---|---|---|
|
Créme cru maturée
Créme Fraîche légère épaisse Créme aigre Crèame entière épaisse Créme Fraîche épaisse |
30% to 40%
12% to 21% 16% to 21% 22% to 40% 30% to 40% |
Straight from the farm
Low fat soured cream (most 15%) Like US Sour Cream, little used UHT steralized What "Créme Fraîche" is in North America |
Australia & New Zealand Designations
Australia does not regulate or define grades of cream, so these designations are up to the manufacturers and may vary significantly.
| Designation | Butterfat | Notes |
|---|---|---|
| Extra light
Light Pure Cream Thickened Cream Single Cream Double Cream |
12% to 12.5%
18% to 20% 35% to 56% 35% to 36.5% 35% aprox 48% to 60% |
No thickeners Thickeners and/or Stabilizers added for whipping. Pure or Thickened. |
Swiss Designations
| English | German | French | Italian | Butterfat |
|---|---|---|---|---|
| Coffee Cream | Kaffeerahm | Crème à Café | Panna da caffè | 15% |
| Half Cream | Halbrahm | demi-crème | Mezza panna | 15% to 25% |
| Cream Full Cream Whipping Cream |
Rahm Sahne Vollrahm Schlagram |
Crème Crème entière Crème à Fouetter |
Panna Panna intera Panna de montare |
35% |
| Double Cream | Doppelrahm | Double-crème | Doppia panna | 45% |