La creme de la creme

Let’s talk about cream. Very often, I get asked can you substitute cream with crème fraiche or is mascarpone the same as cream etc. Fear no more, I am here to give you the lowdown on all things cream!

First off is the difference between normal cream and double cream. The only difference here is the fat content. While double cream contains up to 40% fat, normal (or whipping cream) only has up to 35% (low fat cream has between 18% and 30%).

The flavour is mostly the same but the texture will be different and hence might affect the outcome of your bake. You can also make butter from regular cream by either whipping it until it becomes solid (the whey will separate and you are left with buttermilk and butter solids) or by pouring cream into a jar, closing the lid and start shaking the jar until solids and whey separate. You can actually drink the whey – it’s high in protein and tastes rather sweet.

Clotted cream on the other hand has generally a minimum fat content of 55% - I have seen clotted cream with 64%. The texture is firm with a slight sweet flavour - it has also the highest calorie count with 586 calories to 100g.

Cornish clotted cream received PDO (Protected Designation of Origin) in 1998 which means that producers have to follow certain production rules which includes that it has to be made using Cornish milk.

Next up is sour cream which is regular cream that has been fermented (soured) with lactic acid bacteria. This bacteria sours the cream and thickens it. Sour cream is often used in Mexican cuisine and I use it to make a very tasty cheese dip for nachos.

Chop an onion and red chilli finely, sauté in a bit of oil until translucent but not browned, add a tub of sour cream and stir until the cream becomes smooth. Now add as much grated mature cheddar as you can melt – normally 250g – and stir until nicely melted. Season with salt and start dipping.

Keep in mind that this dip is meant to be eaten warm – it gets thick when it cools down. Another way of using sour cream is in baking or as a topping for salmon on mini pancakes.

Crème fraiche is of French origin and is basically the same as sour cream with a slight difference in taste and texture. I find crème fraiche as a slightly sweeter taste and a thicker texture.

Sour cream is slightly more acidic and hence has a more savoury flavour that is suited better for dishes where you add spices and heat while crème fraiche is perfect for desserts and baking. Mascarpone is an Italian set cream cheese and is the base for the famous Italian dessert tiramisu but I love it in a cheesecake as it is so much richer than just using regular cream cheese.

On a savoury note, you can add it to a tomato soup to thicken the soup slightly and to add a creamy texture or add it to a risotto when you make a cheese version. Whatever cream you choose – enjoy the taste!