I’m increasingly confused when it comes to the difference between sour cream, single cream, double cream, whipping cream, crème fraîche and whatever else is in my supermarket’s chiller. Please can you help us all with a list of what’s what?
Okay – here goes. Sour cream is cream with lactic acid added to give it that sour taste. Use it in Mexican-style cooking, stir it into kedgeree or have it as a potato topping. Crème fraîche is the French version, which is a little thinner. While there are bacterial cultures in it, there aren’t as many as in sour cream. Use it to thicken stews or casseroles – particularly stroganoff. It’s also lovely with dessert if you whip some icing sugar into it. Single and double cream are differentiated by the amount of fat that’s in them, and whipping cream has a higher percentage of buttermilk. You forgot to mention clotted cream, which is high in fat and heat treated so it almost resembles soft butter.
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