shots single cream
Single cream is a good source of fat-soluble vitamins (A, D, and K2) and provides approximately 150-160 calories per 100 ml, with moderate amounts of calcium and phosphorus for bone health.
About
Single cream is a lightly emulsified dairy product containing between 18-20% milkfat by weight, produced by mechanically separating and pasteurizing the lighter fat fraction from whole cow's milk. Also known as pouring cream in some regions, it falls between milk and double cream in fat content. Single cream has a pale golden color, thin pourable consistency, and a mild, slightly sweet dairy flavor with minimal richness. It will not whip due to its lower fat content, distinguishing it from heavy or double cream preparations.
Single cream is produced through centrifugal separation of whole milk, followed by homogenization to create a stable emulsion and pasteurization to ensure safety and extend shelf life. Regional variations exist: British single cream typically contains 18% fat, while some continental European versions may vary slightly in fat content within regulatory standards.
Culinary Uses
Single cream is used in British and European cuisines as a pouring cream for desserts, puddings, and fresh fruits, where its lighter body provides richness without overwhelming delicate flavors. It features prominently in sauces for savory dishes, particularly in British and French cooking, where it lends body and subtle sweetness to pan sauces, soups, and gravies without the heaviness of double cream. Single cream is ideal for adding to hot beverages like coffee and tea, though it breaks if boiled. It is commonly drizzled over desserts, stirred into custards and mousses, and used in light creams for fruit-based dishes. Due to its lower fat content, it cannot be whipped.