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British Single Cream, with 18% butterfat content, is equivalent to what North Americans call Table Cream or Coffee Cream (if those have 18% fat content as well; some dairy producers will produce a table cream with up to 30% butterfat content.)

Single Cream is homogenised to keep the butterfat from separating out from the milk during transport and storage.

Cooking Tips
It is a good pouring cream and good for cooking with in any recipes that call for milk, when you want more creaminess than just milk would give. But don't let it boil, as it takes a much higher-fat cream to not curdle if boiled. It is also good in coffee.

Will not whip as the fat content is not high enough.

Storage
Cannot be frozen; will separate upon thawing.

Also called:

See Also:

Coffee Cream

Other entries for:

Cream
Aerosol Cream, Chantilly Cream, Clabber Cream, Clotted Cream, Coffee Cream, Crema Agria, Crème Fraîche, Double Cream, Extra Thick Double Cream, Extra Thick Single Cream, Frozen Whip Topping, Half & Half Cream, Heavy Cream, Ice Cream, Light Whipping Cream, Non-Dairy Creamer, Single Cream, Sour Cream, Whipping Cream

Other entries for:

Milk
Buttermilk, Clabbered Milk, Crème de Brebis, Evaporated Milk, Goat's Milk, Gold Top Milk, Kefir, Koumiss, Powdered Milk, Raw Milk, Whey, Yoghurt

Other entries for:

Dairy
Butterfat, Butter, Cheese, Nondairy Topping

Related Recipes

Charlotte Potato Salad with Single Cream, Lemon and Chives, Suffolk Fraze