In the U.S., whipping cream has a butterfat content of 30% and heavy cream or heavy whipping cream is 36% to 38% butterfat. Double cream, on the other hand, has a butterfat content of at least 48%.. Sometimes called 'spooning cream', extra thick double cream is just the same as double cream, except it has been heated and rapidly cooled to thicken it up. Naturally, this cream is much denser and richer than double cream which makes it a great shout for decadent desserts. Clotted cream. The most calorific of the bunch with 55% fat content.

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Interestingly, in Devon, cream is traditionally spread first on a scone, then topped with jam. In Cornwall, it's the opposite: jam first, then cream. • Double cream: A dense cream skimmed from the surface of milk. With a butterfat content of 48%, it is much more decadent than whipped cream but slightly lower than clotted cream.. Heavy cream is an American term which refers to cream with 36 per cent (or more) fat. The equivalent in New Zealand is the regular fresh cream sold in supermarkets. Double cream has a higher fat content - around 48-50 per cent, and it's not commonly available here. Crème fraîche, on the other hand, is cream that's had a culture added.