The Different Types of Cream and Their Uses

Milk cream is more than just a rich addition to recipes—it’s a foundational ingredient with many forms and functions. The main ingredient in cream is milkfat, which varies in concentration and determines how cream is classified. 

At its simplest, cream is the fatty layer that rises to the top of non-homogenized milk, but not all cream is the same. The cream fat percentage determines how it's classified and how it's best used, pouring over desserts to enrich savory dishes.  

There are many different types of cream, each suited to specific culinary uses. These varieties of cream differ not just in name, but in texture, flavor, and cream fat percentage—which influences everything from how well cream whips to how smoothly it blends into sauces.

If you’ve ever wondered which types of cream to reach for in a recipe, this guide will help you make sense of the options—and know exactly when to use them.

Types of Cream for Cooking

Creams used in cooking generally need to withstand heat without breaking or curdling, while adding richness, body, and a smooth texture to savory dishes. The higher fat content in creams like heavy cream and clotted cream helps ensure they maintain their texture and flavor when simmered in sauces, soups, and casseroles. Lighter creams, while less stable under heat, are still great for finishing dishes or adding a touch of creaminess to recipes that don’t require whipping or thickening. Ready to dive into the creamy lineup? Here’s the scoop on the best creams for cooking and how to use them like a pro.

Clotted Cream

Clotted cream: at least 55% milkfat

This British staple is rich and slightly sweet, with at least 55% milkfat. Known as clotted cream, it's made by gently heating cream in a shallow pan for several hours, allowing the thickest, creamiest layer to rise to the top and slowly clot. The result is a dense, spoonable texture with a mild, buttery flavor. 

Clotted Cream Uses

Clotted cream is traditionally served in the UK and spread generously on warm scones alongside strawberry jam, especially during afternoon tea. Its rich and silky texture also makes it an indulgent topping for fresh berries, pies, or crumbles. Additionally, it can be used as a decadent garnish on pancakes like on our Cottage Cheese Pancakes and Blueberry,Lemon, & Ricotta Sheet Pan Pancakes.

Heavy Cream

Heavy cream: more than 36% milkfat

Heavy whipping cream contains no less than 36% milk fat and is ideal for making homemade whipped cream, thanks to its ability to form stiff peaks in just 3 to 5 minutes with an electric mixer—depending on the speed and how firm you want the texture.

Though similar, double cream (commonly used in UK recipes) has an even higher fat content—around 48%—making it thicker and more luxurious than U.S. heavy cream. While not identical, heavy cream is the closest American equivalent and can be used in the same way in most recipes that call for double cream.

If you’re considering replacing heavy cream with half and half, you should know it’s not a perfect swap. With only 10–12% milkfat, half and half doesn’t have enough richness to whip and won’t produce the same results. 

Heavy Cream Uses

Heavy cream is essential for whipping into stable toppings for cakes and desserts or folding into mousses and frostings. It enriches creamy soups, sauces like Alfredo or béchamel, and adds silkiness to mashed potatoes and gratins. Its high fat content also makes it ideal for custards, ganache, and ice cream bases where richness and texture are key.

Light Cream

Light cream: 18% to 30% milkfat

Also known as table cream or cooking cream, light cream contains 18% to 30% milkfat, making it richer than half and half but lighter than whipping cream. While it doesn’t whip well due to its lower fat content, it adds a silky, subtle richness to many dishes. Its ability to withstand gentle heating without curdling makes it ideal for sauces, soups, and casseroles that require a smooth, creamy texture.

Light Cream Uses

Light cream is ideal for adding smoothness to coffee or tea, enriching creamy soups, and finishing sauces or casseroles without curdling. It can be drizzled over fresh fruit, steamed vegetables, or baked goods for subtle creaminess. Additionally, it works well in puddings and quiches where a delicate texture is desired.

Sour Cream

Sour cream: at least 18% milkfat

Sour cream is a tangy, creamy dairy product made by fermenting pasteurized light cream with live bacteria cultures. With a fat content usually around 18% to 20%, sour cream adds brightness and creaminess to a wide range of foods.

Sour Cream Uses

Sour cream is a classic topping for baked potatoes, tacos, chili, and nachos, adding cool creaminess and tang. It’s often blended into dips, salad dressings, and sauces to balance richness with acidity.

Half and Half

Half and half: 10.5% to 18% milkfat

Half and half is a simple blend of equal parts whole milk and light cream, making it a popular companion for coffee. With a relatively lower fat content—usually around 10.5% to 18%—it has a smooth, creamy texture but can’t be whipped like heavier creams. Its mild richness makes it perfect for adding just a touch of creaminess to drinks without overpowering them.

If you don’t have half and half on hand, a common sub for half and half is to mix equal parts whole milk and light cream yourself. In a pinch, milk with a small amount of melted butter can also work, though it won’t have quite the same texture or flavor.

Half and Half Uses

Half and half is most commonly used to lighten coffee and tea without overpowering flavor. It also adds creaminess to cereals and oatmeal. In cooking, it can be used in soups, sauces, or casseroles where a lighter dairy presence is preferred. It’s a convenient substitute for cream in recipes that do not require whipping or thickening.

Types of Cream for Baking

Baking and cream are a classic pairing, each enhancing the other’s qualities. Creams used in baking do more than just add richness—they play a crucial role in creating the delicate textures and light, airy finishes that define many desserts. Higher fat content allows for better whipping and structure, turning simple recipes into impressive, refined treats. Whether you’re aiming for a light, fluffy topping or a rich, dense indulgence, selecting the right cream is key to achieving the perfect result.

Now, let’s explore the essential baking creams and discover which ones will best complement your dessert creations.

Whipping Cream

Whipping cream: 30% to 36% milkfat

This cream adds both beauty and depth to desserts. With a milkfat content between 30% and 36%, it’s rich enough to be whipped into soft, airy peaks—though it won’t hold its shape quite as firmly as heavy cream, which contains at least 36% milkfat. That slight difference in fat content means heavy cream is better for piping or stabilizing whipped toppings, while whipping cream is lighter and softer, ideal for spooning over fruit, cakes, or hot drinks.

Whipping Cream Uses

Whipping cream works beautifully as a light topping on fruit salads, hot chocolate, or coffee drinks like lattes and mochas. It’s perfect for folding into chilled desserts such as sweet potato pie, and adds richness to sauces and custards. It’s also great as an everyday whipped cream substitute when firm peaks are not required.

 

Ice Cream

Ice cream: more than 10% milkfat

Ice cream is a creamy, sweet frozen dessert made from a blend of milk, cream, sugar, and sometimes egg yolks, churned during freezing to create its smooth, velvety texture. Typically containing between 10% and 16% milkfat, ice cream delivers rich flavor and satisfying creaminess that make it a beloved treat worldwide. Making ice cream at home involves mixing these ingredients and churning the mixture while it freezes to keep the texture smooth and creamy.

Ice Cream Uses

Ice cream is enjoyed as a classic dessert, served in cones, cups, or as part of sundaes. It’s used as a base for milkshakes, floats, and ice cream sandwiches. Additionally, ice cream can be paired with pies, cakes, or fresh fruit for an indulgent treat.