Half and Half Cream

12% fat (range 10.5-18%)

In the United States, half and half is a mix of 1/2 whole milk and ½ cream, typically used as a cream in coffee. Half-and-half does not whip, but it can be used in place of whipping (heavy) cream in many recipes for less fat cooking.
 

Single Cream

20%

Cream with a low fat-content, which does not thicken when beaten. Used in both sweet and savory dishes. Also know as light cream.
 

Light Cream

20% fat (range 18-30%)

Pretty much the same as half and half. Also know as coffee cream or table cream. Will whip if it contains 30% butterfat but will not be very stable. Generally contains only 20% butterfat. Also know as single cream. Light cream is not available everywhere.
 

Whipping Cream

30%

Cream with enough butterfat in it to allow it to thicken when whipped.
Does not whip as well as heavy cream but works well for toppings and fillings.

Almost all whipping cream is now ultra-pasteurized, a process of heating that considerably extends its shelf life by killing bacteria and enzymes.
 

Heavy Cream
or
Heavy Whipping Cream

36 to 38%

This cream whips denser than whipping cream. Whips up well and holds its shape. Doubles in volume when whipped.
 

Double Cream

48%

Double cream is the British term for heavy or whipping cream in the United States, but it is a little thicker than our whipping cream. It contains about 48% butterfat.

Double cream is so rich, in fact, that it is easy to over whip it and get it too thick.
 

Clotted Cream

55 to 60%

Also know as Devonshire or Devon Cream. It is a thick, rich, yellowish cream with a scalded or cooked flavor that is made by heating unpasteurized milk until a thick layer of cream sit on top. The milk  is cooled and the layer of cream is skimmed off.

Traditionally served with tea and scones in England.

How to make a Mock or Faux Devonshire Cream

 

Creme fraiche

It is a matured, thickened cream that has a slightly tangy, nutty flavor and velvety rich texture. The thickness can range from that of commercial sour cream to almost as solid as room temperature margarine. In France, the cream is unpasteurized and therefore contains the bacteria necessary to thicken it naturally. In America, where all commercial cream is pasteurized, the fermenting agents necessary can be obtained by adding buttermilk or sour cream.

It is used as a dessert topping and in cooked sauces and soups, where it has the advantage of not curdling when boiled.

How to make a Mock or Faux Creme Fraiche.
 

Pasteurized and Ultra-pasteurized: Creams will generally be labeled pasteurized or ultra-pasteurized. Ultra-pasteurized creams will remain fresh longer but pasteurized will provide a better flavor, will whip up fluffier, and will hold up longer. If pasteurized cannot be found, ultra-pasteurized will work.