What is Single Cream? What’s Cream? Before I get to tell you what a single cream is, it’s probably better to start by defining cream. The cream is a fatty pale yellow or white thick liquid that rises at the top of milk. For industrial processing, the cream is skimmed and then homogenized.
The cream has many uses, including its use as an ingredient in cooking or an accompaniment to puddings. The product is one of the most recognized dairy products globally. Thus its use independently or as an ingredient in recipes is common.
What is Single Cream?
Single cream is unsterilized cream that contains about 18% fat content. However, the fat content of single cream varies depending on its origin. For example, the 18% fat content is for the United Kingdom, while those of the United States and Canada are 10%-18% and 18%-20%, respectively. In simple terms, single cream is the lowest-fat cream set in a particular country. Single cream is also called pouring cream worldwide or half-and-half, particularly in the United States.
Why the Name Single Cream
Generally, the term single cream indicates a single unit of the lowest fat content recommended for cream. As such, a cream containing twice the fat content contained in a single cream is called double cream.
For example, take 18% fat content which is typical for most single creams worldwide. A twofold amount of fat in cream would be 36%, with a label showing double cream.
How Can I Get Single Cream?
When it comes to dairy products such as cream, I always have two options. I can choose to purchase the processed cream or have a homemade single cream. Honestly, I use either of them, but that depends on how fast I need it.
If it was some emergency and I didn’t have it, I would probably run to a grocery shop and buy one. However, I like it better when I make one for myself.
That’s because I can give it the flavor and quantity I want. Here are simple tips on how I make my homemade single cream.
- 1 ½ Cup of cold whole milk.
- Cup of unsalted butter.
Step 1: Using a saucepan, melt the unsalted butter. It’s advisable to stir occasionally.
Step 2: Fetch one tablespoon of the melted butter and pour it into the cold milk to commence the tempering process. Avoid pouring all the melted butter into cold milk. Otherwise, heating the milk too fast could make it curdle. This step uses the entire quantity of cold milk.
Step 3: Stir gently to ensure the two mix fully.
Step 4: Pour the mixture into the saucepan containing the rest of the butter and let it cook at low heat. Stir often as the mixture heats. Let the heating continue until the mixture starts steaming but don’t allow it to boil.
Step 5: Pour the mixture into a mixer and thoroughly mix the already-forming cream until it stiffens.
Step 6: Let the cream cool to room temperature, pour it into a sealable container and refrigerate it for about a week.
That’s it. It’s time to enjoy the single cream.
Why I Use Single Cream
Cream is generally good, and that’s why I always prefer it as an ingredient in most of the cuisines I prepare at home. The advantages range from its taste to its health benefits. Some of the top benefits I have enjoyed in using single cream include;
- The cream contains vitamins A and B12, potassium, and other elements that help in enhancing cell growth and functioning.
- It’s a good energy booster.
- It boosts brain activeness.
- It helps prevent kidney stones.
- It can be used as an ingredient in different cuisines.
- It has one of the best flavors of dairy products.
How Can I Use Single Cream
Like all the other creams, there are several ways a single cream can help boost culinary skills. It’s the one ingredient that I wouldn’t miss in my refrigerator. I would recommend it to anyone who loves cooking or having that milk taste in their delicacies. Here are some of the foods I make using single cream as an ingredient.
- Ice creams,
- Sweet pies,
- Custard bases,
- Sauces, and
Besides, there are no limitations to other uses as one may see fit.
What are Other Types of Cream?
Besides the single and double creams, other types of creams catch my attention and would probably grab yours too. The difference between most of these creams is the fat content.
- Clotted cream: It contains about 55% of milk fat.
- Heavy cream: It is a sweet cream with 35 to 38% milk fat content.
- Whipping cream: It is a dessert tastier and fruit prettier product with puffy and buoyant stuff usable in coffee making. It has a fat content of between 30% and 36%.
- Sour cream: It has a vaguely tart flavor originating from fermentation. Again, it has a slightly thick viscosity and is cool. It contains at least 18% milk fat.
- Half-and-half: This mixture of half whole milk and half light cream. It is a common fluid, especially with coffee as a companion.
Products Made from Cream
Besides the different classifications of cream, it is also used in making several other dairy products, including;
- Cream espesa, and
However, most of these cream products will vary depending on the country of origin.
Frequently Asked Questions About What is Single Cream?
1. Can I substitute a double cream recipe with single cream?
No, that’s not possible because single cream will curdle and not whip if boiled. Thus, it’s a lousy substitute to double or whipped cream.
2. Can I boil single cream?
No, it’s not advisable to boil single cream because of its low-fat content. If boiled, single cream will curdle, thus spoiling it.
3. Is single cream healthy?
Yes, single cream is relatively healthy. The cream contains high-fat content and several other nutrients, such as vitamins A and B12 and potassium, which are great for boosting personal health.