14 Types Of Cream, Explained

Cream, in its many forms and varieties, is a common kitchen ingredient for a variety of cuisines. By definition, a "cream" is an animal-based dairy product taken from the fatty portion of milk before homogenization — the process that whips all the components of the milk together for a better appearance and flavor (via RecipeTips). All creams have a higher butterfat than regular milk and are much thicker. We should also note that the process in cooking called "creaming" is unrelated to cream itself; creaming refers to the process of whipping butter and sugar together at high speeds to make cakes, cookies, and similar sweetened baking products.

RecipeTips notes that the United States has three main forms of cream: heavy cream, light cream, and half-and-half. Other countries have up to 10 different classifications for types of cream. The main determining factor in what separates the cream types is the respective milk-fat concentration. Creams with a higher milk-fat, per the Epicentre, are richer and tend to curdle less in hot liquids. Although it is argued that some types of cream taste better than others, we believe that every type of cream can be the highlight of a dish — so long as it is prepared and used correctly.

Crema is an ingredient common in Mexican dishes. Crema's flavor is a cross between traditional sour cream and crème fraîche. Crema is rarely used as an ingredient in dishes and is instead reserved as a condiment for topping spicy dishes like enchiladas or pozole. The creaminess of the crema and its slight tang gives relief from the heat and spice common in Mexican cuisines, but it can also be used as a dip when combined with puréed adobo peppers, hot sauce, and avocado.

If you don't have access to crema for your family taco night, your next best thing might be sour cream. Sour cream is less thick than crema but will replicate the same tang and reprieve from the heat. If you want a creamier texture, opt for mixing crème fraîche with lime juice or water (for less tang). The thickness of the crème fraîche is more comparable to crema.

Crème fraîche is a French cream that differs from other high-fat creams because of the addition of a bacteria culture. The flavor is somewhat nutty while the texture is super thick and creamy. It is sweeter than sour cream, so it has a lot of utility in baking and topping sweet dishes. While you can make your own crème fraîche with buttermilk and heavy cream, this dairy product is common enough in most grocery stores for you to pick up a container with ease.

Use your crème fraîche to top a fresh cobbler or fruit pie. The distinct tang of the cream will provide a newfound complexity and flavor compared to the sheer sweetness of the fruit. For a savory dish, we recommend adding a scoop of crème fraîche to your next batch of mashed potatoes. The creaminess and tang of the crème fraîche can replace butter or milk and is perfect when paired with a fresh green onion garnish.

Double cream is produced using a different method than other types of cream. Unlike heavy cream, which is produced by skimming off the top of milk during production, double cream is produced via centrifugal force to separate the butterfat from the milk. The result is a thicker and more rich butterfat than heavy cream — but slightly less fat than a whipping cream. Double cream, like heavy cream, can hold its shape easily when whipped. But, take care not to over whip your double cream as it can quickly turn into butter. The high-fat content of double cream makes it an ideal component to add to as a thickening agent in a creamy sauce or a risotto — plus it's resistant to curdling due to the high-fat content.

If you live in the United States, you may not be able to find this dairy product readily in stores. Instead, substitute heavy cream into your recipes. Avoid over-pasteurized heavy cream though — it won't whip nearly as well as pasteurized versions of the product. If you're looking for a topping for scones or biscuits, try a mascarpone or crème fraîche.

Irish cream isn't like any other ingredients on our list because its distinctly alcoholic. Irish cream is classified as a liqueur because it combines a distilled liquor along with other sweeteners and flavors. The result is a lower and less concentrated alcoholic flavor in the final beverage. While coffee is a popular flavor for Irish cream, you can find other flavor variations including chocolate cherry, salted caramel, and pumpkin spice. 

You can make Irish cream at home by combining Irish whiskey (like Jameson), heavy cream, instant coffee powder, and sweetened condensed milk. Pour your homemade Irish cream over ice and enjoy, or store in the fridge for up to two weeks.

Irish cream is not just for drinking. You can add a splash of Irish cream to your next French toast recipe and decrease some of the milk in the egg-mixture. You can also add a splash of Irish cream to a mixture of cream cheese, mascarpone, and sugar as a topping for a boozy cheesecake.

Half-and-half is a staple in a coffee geek's refrigerator. As its name indicates, half-and-half is made with equal parts milk and cream. The resulting fat concentrate of half-and-half hovers between 10.5 and 18% fat, compared to heavy cream at more than 36%. For most recipes, heavy cream and half-and-half are interchangeable. You can easily amp up the creaminess of a clam chowder with a splash of half-and-half without making the soup too fatty (if there were such a thing).

The one occasion where you can't substitute half-and-half and heavy cream interchangeably? It's whipped cream. Whipped cream necessitates fat to hold the air bubbles whipped into it. Half-and-half has too low of a milk fat to create this vital structural component while heavy cream will maintain a dollop shape on top of your strawberry shortcake. We recommend instead sticking to adding half-and-half to your morning coffee or adding a splash to your next mac-and-cheese for a richness that plain milk just can't provide.

Whipping cream and heavy cream are not synonymous, even though common kitchen vernacular may have made these two creams sound like it. According to Healthline, whipping cream contains between 30 and 35% butterfat, which is only 1% less than heavy cream. Whipping cream can also be labeled as "heavy whipping cream." Who knew whipped cream could be so confusing?

From a taste perspective, whipped cream is a tad more airy and lighter than heavy cream. You can use either heavy cream or whipping cream to make a whipped cream topping, but you should expect the heavy cream to hold its shape better than the whipped cream. Healthline notes that other than this marginal difference in form and fat, you can use both heavy cream and whipping cream interchangeably. You can add either to a homemade alfredo sauce for a creamy, thick, and delightfully cheesy pasta pairing. If you're craving a sweet twist, make homemade whipping cream with a touch of honey.

Bavarian cream is a unique ingredient with a hybridized texture that is between mousse and chiffon. Although the name implies some sort of difficulty in crafting Bavarian cream at home, the ingredients are as simple as heavy whipping cream and boxed vanilla pudding. Combine the two ingredients in a stand mixer for a few minutes for a deliciously simple dessert accompaniment. The resulting texture and flavor is thick and more shelf-stable than you'd think.

Bavarian cream is usually added as a stabilizing layer between cakes. Bavarian cream is also used as a filling for donuts, creampuffs, or in a dish called a charlotte (ladyfinger cookies lined in a tin with Bavarian cream on top). More unconventionally, you can use Bavarian cream to replace whipped topping on a cobbler or fruit crisp. If you're running short on buttercream frosting for a batch of cupcakes, schmear some Bavarian cream on top of the cupcakes and decorate to your heart's content.