single cream
Definition
Noun: A type of liquid cream that contains a relatively low percentage of milk fat, specifically at least 18% butterfat. It is pourable and is typically used in cooking or poured over desserts. In some regions, such as England, this product is known as 'single cream'.
Usage
'Single cream' is an uncountable noun. It refers to the dairy product itself, not to an individual serving or container. It is used in contexts related to cooking, baking, and food service. - It is commonly used as an ingredient in sauces, soups, and desserts. - It is often poured over fruit, pies, or puddings. - It is contrasted with thicker creams like 'double cream' or 'whipping cream'.
Examples
Advanced Usage
- Regional Terminology: The term 'single cream' is standard in British English and some Commonwealth countries. In American English, a roughly similar product is often called 'light cream' or 'table cream', though the exact fat content regulations may differ.
- Culinary Context: In professional recipes, 'single cream' specifies a fat content that will influence the texture and stability of a dish, unlike 'milk' or 'heavy cream'.
Variants and Related Words
- Light Cream (AmE): The American English term for a cream with a comparable fat content (often 18-30%).
- Double Cream: A much thicker British cream with a higher fat content (around 48%).
- Whipping Cream: Cream with a fat content (usually 30-36%) high enough to allow it to be whipped into soft peaks.
- Pouring Cream: Another descriptive term sometimes used interchangeably with 'single cream'.
Synonyms
- Light cream (primarily AmE)
- Table cream
Antonyms
- Double cream
- Clotted cream
- Skimmed milk
Noun
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cream that has at least 18% butterfat
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in England they call light cream `single cream'
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