: thick cream
Rich in saturated fat and fat-soluble vitamins including vitamins A and D; provides minimal protein and carbohydrates but delivers significant caloric density from its high butterfat content.
About
Thick cream is a high-fat dairy product produced by separating the uppermost layer of milk that rises when whole milk stands undisturbed. Also known as double cream in British English or heavy cream in North America, it typically contains 35-48% butterfat by weight, making it significantly richer than light cream or single cream (18-20% fat). The thickness results from the natural accumulation and concentration of fat globules in cream, and this high fat content grants it both structural stability and a luxurious mouthfeel.
Thick cream is produced through centrifugal separation of fresh milk, a mechanical process that concentrates the fat fraction. Depending on regional standards and processing methods, it may be pasteurized or ultra-pasteurized. Some varieties are heat-treated at higher temperatures to extend shelf life, while others remain minimally processed to preserve delicate dairy flavors. The color ranges from pale ivory to pale yellow, depending on the cattle's diet and season.
Culinary Uses
Thick cream serves as a fundamental enriching ingredient across European and North American cuisines. It is whipped into stiff peaks for piping onto desserts and pastries, folded into mousses and soufflés for aeration and richness, and used as a cooking medium in sauces, particularly in French cuisine where it stabilizes reductions and creates silky béarnaise and beurre blanc variations. It is essential in custards, ice cream bases, and ganaches, where its fat content ensures smooth texture and emulsification. In British and Irish kitchens, thick cream is served unwhipped alongside desserts, fruit, and scones as a condiment. Its high fat content makes it suitable for reduction without curdling, distinguishing it from lighter creams.