– 4 tbsp thick cream
Rich in fat-soluble vitamins (A, D, E, K) and provides a concentrated source of dietary fat; notably high in saturated fat and cholesterol, though contains small amounts of calcium and phosphorus from dairy sources.
About
Thick cream, also known as heavy cream, double cream (British), or crème fraîche when fermented, is a dairy product composed of the fat-rich layer that rises to the top of whole milk. It contains a minimum fat content of 30-40% by volume, though premium varieties may exceed 48%. The high fat content gives thick cream its characteristic viscous texture, rich mouthfeel, and pale yellow to white color depending on the breed of dairy cattle and their diet. When freshly separated, thick cream possesses a clean, slightly sweet dairy flavor that becomes more pronounced when heated or whipped.
Thick cream is produced by mechanically separating the fat globules from milk through centrifugation. It may be pasteurized, ultra-pasteurized, or in some traditions (such as Cornish clotted cream), heat-treated at lower temperatures and left to naturally thicken. Some regional varieties are slightly fermented or acidified, developing tanginess and increased stability.
Culinary Uses
Thick cream serves as a fundamental component in both sweet and savory cooking across numerous culinary traditions. In savory applications, it enriches sauces for meat and seafood dishes, adds body to soups, and stabilizes emulsions in classic French preparations like beurre blanc. In pastry and desserts, it is whipped to create mousses, panna cotta, and whipped cream toppings, or incorporated unwhipped into custards, ice cream bases, and ganaches. Thick cream is also essential in tea service traditions, particularly British afternoon tea and Russian cuisine. Its high fat content makes it ideal for both cold applications and high-heat cooking, as the fat content prevents curdling in acidic or heated sauces.