US/UK Milk/Cream Equivelents

I was sure I saw a thread on this but can't find it...

US = UK
Half and Half = Single Cream
Heavy Whipping Cream = Double Cream
? = Whipping Cream
? = Pouring Cream

I think US heavy cream is closer in fat content to UK whipping cream. I used it to make ice cream and it worked.

http://en.wikipedia.org/wiki/Cream

Do you need this for recipe conversions? Pouring cream is quite thin, so you could maybe even just use regular whipping cream and just not whip it? I'd also just use whipping cream for "heavy" whipping cream. I think the only difference is that if it's marked "heavy" it will whip faster and be less inclined to break....

This site has a conversion chart which might be helpful.

Unfortunately, it's not as simple as it ought to be.

US half-and-half is 12% fat. The closest to that is UK single cream, but that's 18% fat, so not an exact substitution.

Whipping cream in the US is 30% fat and 35% fat in the UK. Again, close enough, but not exact.

UK double cream is 47% fat and unfortunately there doesn't seem to be an equally fatty and yummy US equivalent. Those poor poor Americans! 

i usually just buy double cream & whole milk and make it up... more curiousity than anything else.  online grocery shopping for thankgiving and trying to figure out what i need.

want to make proper whipped cream- i'd use double cream, right?

in mashed potatoes & biscuits I'd use a combo of whole milk & single cream?

and cream that's poured on top of pie- is that pouring cream or can i just use single cream?

want to make proper whipped cream- i'd use double cream, right?

Definitely. Anything thinner could split and that's only if you can get it to whip at all. I've tried to whip single cream before and it took what felt like hours!

in mashed potatoes & biscuits I'd use a combo of whole milk & single cream?

I think it depends. If I'm feeling virtuous I use semi-skim milk. Whole milk is fine. Single cream is really rich and in a pinch you could always use a bit of double cream really. I sometimes add soured cream too.

and cream that's poured on top of pie- is that pouring cream or can i just use single cream?

I personally think they're pretty much the same, but I don't have a very sophisticated cream pallet.     

Definitely. Anything thinner could split and that's only if you can get it to whip at all. I've tried to whip single cream before and it took what felt like hours!

I use whipping cream to make whipped cream. Doesn't your shop sell whipping cream? Double would work, but it's much fatter than whipping cream.

I'm never exact about the kind of cream I use unless it is for whipped cream then  I'll get whipping cream or double cream.   

I used creme fraiche in a soup the other day that called for cream.  It was great.  I've even used evaporated milk as a substitute before. 

i love philly cream cheese & sour cream in mashed potaotes... lovely !

i love philly cream cheese & sour cream in mashed potaotes... lovely !

Me too! 

US half-and-half is 12% fat. The closest to that is UK single cream, but that's 18% fat, so not an exact substitution.

Waitrose used to do half-and-half at 12%, but I haven't found it in my local one for a while.  Don't know if others will have any luck.

If you are looking for a decent substitute for US half-and-half for coffee, I'd suggest low fat pouring cream (done by both Tesco and Sainsbury's).  It's 9% and mixes much better in coffee than single cream which tends to become a bit goopy in the coffee after a while.

UK double cream is 47% fat

I never knew that!
Cream is a beautiful thing.   

I never knew that!
Cream is a beautiful thing.   

Sorry. That was a typo. I meant to say 48%!!!

 

Sorry. That was a typo. I meant to say 48%!!!

 

ya beauty!!!