of single fresh cream
Single cream is a good source of fat-soluble vitamins (A and D) and provides approximately 18-20% milk fat per serving. It contains moderate levels of calcium and phosphorus, supporting bone health.
About
Single cream is a dairy product produced by separating the fat-rich portion of milk through centrifugal force, containing between 18-20% milk fat content. It is a lighter alternative to double cream (heavy cream) and is commonly used in British and European cuisine. Single cream has a smooth, pourable consistency and a mild, slightly sweet dairy flavor that reflects the quality of the source milk. Unlike thicker creams, it cannot be whipped due to its lower fat content, though it may thicken slightly when chilled.
Single cream is typically produced from pasteurized milk and is widely available in liquid form in refrigerated sections. The fat globules remain suspended in the cream, providing a rich mouthfeel without the heaviness of double or whipping cream. Some commercial single creams are treated with stabilizers to extend shelf life.
Culinary Uses
Single cream is widely used as a pouring cream for desserts, fresh fruits, and hot beverages such as coffee and tea. It enriches soups, sauces, and gravies without adding excessive heaviness, making it ideal for finishing lighter dishes. In British and European kitchens, single cream accompanies warm puddings, pies, and fruit-based desserts. It can be incorporated into custards, ice cream bases, and creamy pasta dishes, though it will not whip to soft peaks like double cream. Single cream is also used in tea preparation, particularly in Russian and Eastern European traditions.