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Cream Types and Descriptions

Are you confused about heavy cream, whipping cream, half and half, clotted cream and other types found in recipes? This easy to use chart explains them all, along with their carb values.

Cream is a key component of many low carb recipes because the fat in cream gives foods a delicious flavor and texture. This chart shows the percentage fat, so if for example you have Double Cream and need Heavy Cream, you know how much to dilute it.

Note that all of these values are averages. Check your particular brand of cream to find out the carbs per serving on it. Cream is in essence a component of cow milk (and milk from other animals). When a farmer milks a cow, they let the liquid sit. The cream “rises to the top” as the cliché says and is skimmed off. Depending on the fat content of that cream, it is given different names.

Higher fat creams tend to taste better, have a richer texture, and don’t curdle as easily when used in cooking.


US fat England fat Carbs per cup
Clotted Cream -- 55%

Double Cream -- 48%

Heavy Cream 36% -- 6g

Whipping Cream 30% 35% 7g

Whipped Cream -- 35% 7g

Single Cream / 18% 18% 8g
Light Cream

Half Cream / 12% 12% 8g
Half and Half


Sour cream occurs when regular cream is fermented. A cup of sour cream has 7g of carbs.

If there is another type of cream you tend to use, let me know and I'll gladly research it for you. Cream can be very tasty, and it can also help to fill you up. It provides a base for many comfort foods. Still, keep in mind that cream should be consumed in moderation. While it tends to be low in carbs, it does still have calories in it. Make cream a balanced part of your diet, not something you drink by the gallon :).

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