Editing Cream (section)

==Types ==

[[File:Stewed nectarines.JPG|thumb|right|Stewed [[nectarine]]s and heavy cream]]

Different grades of cream are distinguished by their fat content, whether they have been heat-treated, whipped, and so on. In many jurisdictions, there are regulations for each type.{{Citation needed|date=February 2025}}

===Australia and New Zealand===
The [[Australia New Zealand Food Standards Code]] – Standard 2.5.2 – Defines cream as a milk product comparatively rich in fat, in the form of an emulsion of fat-in-skim milk, which can be obtained by separation from milk. Cream sold without further specification must contain no less than 350 g/kg (35%) milk fat.<ref>{{cite act |title=Australia New Zealand Food Standards Code |type=Standard |number=2.5.2 |date=25 March 2015 |article=Proposal P1025 – Code Revision |articletype=Food Standards Variation |url= https://www.legislation.gov.au/Details/F2015L00470 |access-date=2016-10-26}}</ref>

Manufacturers labels may distinguish between different fat contents, a general guideline is as follows:

{| class="wikitable"
|- 
! width=120px | Name
! Fat content %
! Main uses 
|- style="text-align: center;"
| Extra light (or 'lite')
| 12–12.5
| 
|- style="text-align: center;"
| Light (or 'lite')
| 18–20
|  
|- style="text-align: center;"
| 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.
|- style="text-align: center;"
| 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.
|- style="text-align: center;"
| Double cream
| 48–60
|<ref>{{cite web|url=http://www.choice.com.au/viewArticle.aspx?id=105898&catId=100286&tid=100008&p=6&title=Cream+and+sour+cream|archive-url=https://web.archive.org/web/20080806005136/http://www.choice.com.au/viewArticle.aspx?id=105898&catId=100286&tid=100008&p=6&title=Cream+and+sour+cream|archive-date=6 August 2008|publisher=[[Choice]]|title= Cream and Sour Cream|date=26 February 2015}}</ref>
|- style="text-align: center;"
|}

=== Canada ===

Canadian cream definitions are similar to those used in the United States, except for "light cream", which is very low-fat cream, usually with 5 or 6 percent butterfat.<ref>{{cite web|url=http://www.dairygoodness.ca/cream/types-of-cream/5-or-6-light-cream-or-cream-and-milk-blend-for-coffee|title=5% or 6% Light Cream or Cream and Milk Blend for Coffee – Types of Cream – Cream – Dairy Goodness|first=Dairy Farmers of|last=Canada|website=www.dairygoodness.ca|access-date=2010-05-14|archive-date=2010-06-16|archive-url=https://web.archive.org/web/20100616104417/http://www.dairygoodness.ca/cream/types-of-cream/5-or-6-light-cream-or-cream-and-milk-blend-for-coffee|url-status=live}}</ref> Specific product characteristics are generally uniform throughout Canada, but names vary by both geographic and linguistic area and by manufacturer: "coffee cream" may be 10 or 18 percent cream and "half-and-half" ({{Lang|fr|crème légère}}) may be 3, 5, 6 or 10 percent, all depending on location and brand.<ref>{{cite web|url=https://bcdairy.ca/milk/articles/what-kind-of-cream-should-i-use|title=What Type of Cream Should I Use?|date=27 November 2016|access-date=16 June 2017|archive-date=6 June 2017|archive-url=https://web.archive.org/web/20170606163026/https://bcdairy.ca/milk/articles/what-kind-of-cream-should-i-use|url-status=live}}</ref><ref>{{cite web|url=http://metsdelacreme.com/lafamilledescremes/|title=Tout sur la fabrication de la crème et ses bienfaits – La Famille du lait|website=metsdelacreme.com|access-date=16 June 2017|archive-date=16 January 2017|archive-url=https://web.archive.org/web/20170116132109/http://metsdelacreme.com/lafamilledescremes/|url-status=live}}</ref>

Regulations allow cream to contain [[acidity regulator]]s and [[stabilizer (food)|stabilizer]]s. For whipping cream, allowed additives include skim milk powder (≤ 0.25%), glucose solids (≤ 0.1%), calcium sulphate (≤ 0.005%), and xanthan gum (≤ 0.02%).<ref>{{Cite web|url = https://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-55.html#h-571830|title = Consolidated federal laws of canada, Food and Drug Regulations|date = 16 September 2021|access-date = 15 July 2019|archive-date = 2 September 2019|archive-url = https://web.archive.org/web/20190902011006/https://www.laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-55.html#h-571830|url-status = live}}</ref> The content of milk fat in canned cream must be displayed as a percentage followed by "milk fat", "B.F", or "M.F".<ref>{{Cite web|url=http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-54.html#h-79|title=Consolidated federal laws of Canada, Food and Drug Regulations|last=Branch|first=Legislative Services|website=laws.justice.gc.ca|language=en|access-date=2017-07-18|archive-date=2017-07-15|archive-url=https://web.archive.org/web/20170715054859/http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-54.html#h-79|url-status=live}}</ref>

{| class="wikitable"
|-
! width=120px | Name
! Minimum <br />milk fat %
! Additional definition
! Main uses
|-
| Manufacturing cream
| 40
|Crème fraîche is also 40–45% but is an acidified cultured product rather than sweet cream.
| Commercial production.
|-
| Whipping cream
| 33–36
| Also as cooking or "thick" cream 35% with added stabilizers. Heavy cream must be at least 36%. In Francophone areas: crème à fouetter 35%; and for cooking, crème à cuisson 35%,  crème à l'ancienne 35% or crème épaisse 35%.
| Whips into a creamy and smooth topping that is used for pastries, fresh fruits, desserts, hot cocoa, etc. Cooking version is formulated to resist breaking when heated (as in sauces).
|-
| Table cream
| 15–18
| Coffee cream. Also as cooking or "thick" cream 15% with added stabilizers. In Francophone areas: crème de table 15% or crème à café 18%; and for cooking, crème champêtre 15%, crème campagnarde (country cream) 15% or crème épaisse 15%.
| Added as rich whitener to coffee. Ideal for soups, sauces and veloutés. Garnishing fruit and desserts. Cooking version is formulated to resist breaking when heated.
|-
| Half and half
| 10
| Cereal cream. Product with the most butterfat in the light cream category. In Francophone areas: crème à café 10% and sometimes crème légère 10%. Approximately equal to a 50/50 blend of table cream (at 16–18%) and whole milk (at 3.25%), hence the common name in English.
| Poured over hot cereal as a garnish. Ideal in sauces for vegetables, fish, meat, poultry, and pasta. Also in cream soups.
|-
| Light cream
| 3–10
| Light cream 6%. In Francophone areas: mélange de lait et de crème pour café 5%, Crémette™ 5% or crème légère 3% to 10%. A mixture of milk and cream.
| 5% product is similar to the richest Guernsey or Jersey milk. A lower fat alternative to table cream in coffee.
|}

=== France ===
In France, the use of the term "cream" for food products is defined by the decree 80-313 of April 23, 1980.<ref>{{Citation|title=Décret n° 80-313 du 23 avril 1980 relatif aux crèmes de lait destinées à la consommation|date=1980-04-23|url=https://www.legifrance.gouv.fr/affichTexte.do?cidTexte=JORFTEXT000000879692|access-date=2018-01-13|archive-date=2018-01-14|archive-url=https://web.archive.org/web/20180114021137/https://www.legifrance.gouv.fr/affichTexte.do?cidTexte=JORFTEXT000000879692|url-status=live}}</ref> It specifies the minimum rate of milk fat (12%) as well as the rules for [[Pasteurization|pasteurisation]] or [[Ultra-high-temperature processing|UHT sterilisation]]. The mention "crème fraîche" (fresh cream) can only be used for pasteurised creams conditioned on production site within 24h after pasteurisation. Even if food additives complying with French and European laws are allowed, usually, none will be found in plain "crèmes" and "crèmes fraîches" apart from lactic ferments (some low cost creams (or close to creams) can contain thickening agents, but rarely).{{citation needed|date=July 2019}} Fat content is commonly shown as "XX% M.G." ("matière grasse").
{| class="wikitable"
|+
!width=200px | Name
!Milk fat %
!Definition
!Main uses
|-
| colspan="4" |'''<small>Without lactic ferments added (<u>liquid</u> texture)</small>'''
|-
|Crème fraîche crue
|30-40
|Directly from the farm production. [[Local food]] circuits. No [[Sterilization (microbiology)|sterilisation]] and no [[Pasteurization|pasteurisation]].
|
|-
|Crème fleurette
|30
|No [[Sterilization (microbiology)|sterilisation]] but [[Pasteurization|pasteurised]]. Liquid and soft the first days, it gets heavier and develops a more pronounced taste with time.
|Commonly used by cooks in restaurants.
|-
|Crème entière liquide
|22-40
|[[Ultra-high-temperature processing|UHT sterilised]] (in France, a cream can not legally be called "fraîche" if it has been [[Ultra-high-temperature processing|UHT sterilised]]).
|
|-
|Crème fraîche liquide:
|30-40
<small>(usually 30%)</small>
|Pasteurised (can be called "fraîche").
|Mostly used for fruit desserts and to make [[Whipped cream|crème chantilly]] or [[ganache]]s. Can also be used to make white sauces or added in soups or pastas.
|-
|Crème fraîche légère liquide
|12-21
<small>(usually 15)</small>
|Pasteurised (can be called "fraîche"). Less fat.
|Can be used for the same recipes as the non diet one but sometimes considered as less  tasty and/or less convenient to cook with.
|-
| colspan="4" |'''<small>With lactic ferments added (<u>heavy</u> texture)</small>'''
|-
|Crème crue maturée
|30-40
|Directly from the farm production. Local food circuits. No [[Sterilization (microbiology)|sterilisation]] and no [[Pasteurization|pasteurisation]].
|
|-
|Crème entière épaisse
|22-40
|[[Ultra-high-temperature processing|UHT sterilised]] (in France, a cream can not legally be called "fraîche" if it has been [[Ultra-high-temperature processing|UHT sterilised]]).
|
|-
|Crème fraîche épaisse
|30-40
<small>(usually 30)</small>
|Pasteurised (can be called "fraîche").
|Suits best for cooking especially [[Reduction (cooking)|reductions]] and [[Liaison (cooking)|liaisons]] (used as a binding agent). Also used to cook [[quiche]]s (such as [[quiche Lorraine]]).
|-
|Crème fraîche légère épaisse
|12-21
<small>(usually 15)</small>
|Pasteurised (can be called "fraîche"). Less fat.
|Can be used for the same recipes as the non diet one but sometimes considered as less  tasty and/or less convenient to cook with.
|-
|Crème aigre
|16-21
|More acidic taste.
|Same product as the American [[sour cream]] or the Canadian crème sure, but rarely used in France.
|}

=== Russia ===
Russia, as well as other [[Eurasian Conformity mark|EAC countries]], legally separates cream into two classes: normal (10–34% butterfat) and heavy (35–58%),<ref name="EACDairy">[[Eurasian Customs Union]] Technical Requirements "[http://www.dairyunion.ru/wp-content/uploads/2015/05/Tex_reglament_moloko033.pdf On milk and dairy products safety] {{Webarchive|url=https://web.archive.org/web/20160609232559/http://www.dairyunion.ru/wp-content/uploads/2015/05/Tex_reglament_moloko033.pdf |date=2016-06-09 }}"</ref> but the industry has pretty much standardized around the following types:
{| class="wikitable"
|-
! English !! Russian !! Transliteration !! Milk fat ([[Mass percent#Mass percentage|wt%]])
|-
| Low-fat or drinking<ref name="EACDairy" /><ref>Legally, the "drinking cream" term denotes [[Pasteurization|pasteurized]] and individually packed cream, and has nothing to do with its fat content.</ref> cream || Нежирные (питьевые) сливки || Nezhirnÿe<ref>"Ÿ" denotes Cyrillic letter [[Yery]], which is here a separate vowel and should not be read as a part of a [[diphthong]].</ref> (pityevÿe) slivki || 10%
|-
| (Normal) Cream || Сливки || Slivki || 15–20
|-
| Whipping cream || Сливки для взбивания || Slivki dlya vzbivaniya || 33–35
|-
| Double cream || Двойные (жирные) сливки || Dvoinÿe (Zhirnÿe) slivki || 48
|}

===Sweden===
In [[Sweden]], cream is usually sold as:
*Matlagningsgrädde ("''cooking cream''"), 10–15%
*Kaffegrädde ("''Coffee cream''"), 10–12%, earlier mostly 12%
*Vispgrädde (''whipping cream''), 36–40%, the 36% variant often has additives.

Mellangrädde (27%) is, nowadays, a less common variant. 
Gräddfil (usually 12%) and Creme Fraiche (usually around 35%) are two common sour cream products.

=== Switzerland ===
{{see also|Swiss cheeses and dairy products}}
In Switzerland, the types of cream are legally defined<ref>{{cite swiss law | sr = 817.022.108 | link = 817_022_108 | art = 48 | date = 2010-11-23 | en = | enab = | de = Verordnung des EDI über Lebensmittel tierischer Herkunft | deab = | fr = Ordonnance du DFI sur les denrées alimentaires d'origine animale | frab = | it = Ordinanza del DFI sulle derrate alimentari di origine animale |es = | esab = | itab = }}</ref> as follows:

{| class="wikitable"
|-
! English<ref>The English terms are not legally regulated</ref> !! German !! French !! Italian !! Typical<br/>milk fat<br/>[[Mass percent#Mass percentage|wt%]] !! Minimum<br />milk fat<br/>wt%
|-
| Double cream|| Doppelrahm || double-crème || doppia panna || 45 || 45
|-
| Full cream <br/>Whipping cream<br/>Cream || Vollrahm<br/>Schlagrahm<br/>Rahm/Sahne || crème entière<br/>crème à fouetter<br/>crème || panna intera<br/>panna da montare<br/>panna || 35 || 35
|-
| Half cream || Halbrahm || demi-crème || mezza panna || 25 || 15
|-
| Coffee cream || Kaffeerahm || crème à café || panna da caffè || 15 || 15
|}

Sour cream and crème fraîche (German: Sauerrahm, Crème fraîche; French: crème acidulée, crème fraîche; Italian: panna acidula, crème fraîche) are defined as cream soured by bacterial cultures.

Thick cream (German: {{Lang|de|verdickter Rahm}}; French: {{Lang|fr|crème épaissie}}; Italian: {{Lang|it|panna addensata}}) is defined as cream thickened using [[thickening agents]].

===United Kingdom===

In the United Kingdom, these types of cream are produced.<ref name=types>{{Cite web |title=Types of cream |website=Waitrose |date= |access-date=4 May 2022 |url=https://www.waitrose.com/content/waitrose/en/home/recipes/food_glossary/cream.html |archive-date=28 May 2022 |archive-url=https://web.archive.org/web/20220528135114/https://www.waitrose.com/content/waitrose/en/home/recipes/food_glossary/cream.html |url-status=live }}</ref> Fat content must meet the Food Labelling Regulations 1996.<ref name=labreg>{{Cite web |title=The Food Labelling Regulations 1996 No. 1499 SCHEDULE 8 PART III: Cream |author= |website=UK Government legislation |url=https://www.legislation.gov.uk/uksi/1996/1499/schedule/8/part/III/made#text%3Dcream |access-date=2022-05-04 |archive-date=2022-05-04 |archive-url=https://web.archive.org/web/20220504211801/https://www.legislation.gov.uk/uksi/1996/1499/schedule/8/part/III/made#text%3Dcream |url-status=live }}</ref>

{| class="wikitable"
|-
! Name
! Minimum <br />milk fat
! Additional definition
! Main uses
|-
| [[Clotted cream]]<ref name=labreg/>
| 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<ref name=labreg/>
| 48
|
| Double cream whips easily and produces heavy whipped cream for puddings and desserts.
|-
| Whipping cream<ref name=labreg/>
| 35
|
| Whipping cream whips well and produces lighter whipped cream than double cream.
|-
| [[Whipped cream]]<ref name=labreg/>
| 35
| has been whipped
| Whipped cream is used for decorations on cakes, topping for ice cream, and fruit.
|-
| Sterilized cream<ref name=labreg/>
| 23
| is sterilized
|
|-
| Cream or single cream<ref name=labreg/>
| 18
| is not sterilized
| Single cream is poured over puddings, used in sauces, and added to coffee.
|-
| Extra-thick single cream<ref name=types/>
| 18
| not sterilized; homogenised for consistency like double cream
|
|-
| Sterilized half cream<ref name=labreg/>
| 12
| is sterilized
|
|-
| Half cream<ref name=labreg/>
| 12
|
| Uncommon. Used in some cocktails.
|}

===United States===
In the United States, cream is usually sold as:

{| class="wikitable"
|- 
! Name
! Fat content
! Main uses 
|- style="text-align: center;"
| [[Half and half#Canada and the United States|Half and half]]
| 10.5-18
| Half and half is equal parts milk and light cream, and is added to coffee.
|- style="text-align: center;"
| Light cream
| 18–30
| Light cream is added to coffee and hot cereal, and is also used as an ingredient in sauces and other recipes.
|- style="text-align: center;"
| Whipping cream
| 30–36
| Whipping cream is used in sauces and soups, and as a garnish. Whipping cream will only produce whipped cream with soft peaks.
|- style="text-align: center;"
| Heavy (whipping) cream
|  36+
| Heavy whipping cream produces whipped cream with stable peaks.
|- style="text-align: center;"
| Manufacturer's cream
|  36-40 <ref>{{cite web|url=https://www.californiadairypressroom.com/Products/Cream |title=cream}}</ref>  
| Used in commercial and professional production applications. Not generally available at retail until recently{{When|date=May 2022}}.
|- style="text-align: center;"
|}

Not all grades are defined by all jurisdictions, and the exact fat content ranges vary. The above figures, except for "manufacturer's cream"<!--not in fda.gov anyway, and gpo.gov didn't load-->, are based on the [[Code of Federal Regulations]], Title 21, Part 131.<ref>{{cite web|url=http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=131|title=CFR – Code of Federal Regulations Title 21|website=www.accessdata.fda.gov|access-date=16 June 2017|archive-date=25 May 2017|archive-url=https://web.archive.org/web/20170525161909/https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=131|url-status=dead}}</ref><ref>{{cite web|url=http://www.access.gpo.gov/nara/cfr/waisidx_05/21cfr131_05.html|title=Food and Drugs|website=www.access.gpo.gov|access-date=16 June 2017|archive-url=https://web.archive.org/web/20120301023331/http://www.access.gpo.gov/nara/cfr/waisidx_05/21cfr131_05.html|archive-date=1 March 2012|url-status=dead|df=dmy-all}}</ref>