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.

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 really need Heavy Cream, you know how much to dilute it.

Note that all of these values are averages - check out your particular brand of cream to find out the carbs per serving on it. Cream is in essence part of milk a cow puts out. When a farmer milks a cow, they let the liquid sit. The cream "rises to the top" as the cliche 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

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