Editing Cream (section)

===United Kingdom===

In the United Kingdom, these types of cream are produced.<ref name=types>{{Cite web |title=Types of cream |website=Waitrose |date= |access-date=4 May 2022 |url=https://www.waitrose.com/content/waitrose/en/home/recipes/food_glossary/cream.html |archive-date=28 May 2022 |archive-url=https://web.archive.org/web/20220528135114/https://www.waitrose.com/content/waitrose/en/home/recipes/food_glossary/cream.html |url-status=live }}</ref> Fat content must meet the Food Labelling Regulations 1996.<ref name=labreg>{{Cite web |title=The Food Labelling Regulations 1996 No. 1499 SCHEDULE 8 PART III: Cream |author= |website=UK Government legislation |url=https://www.legislation.gov.uk/uksi/1996/1499/schedule/8/part/III/made#text%3Dcream |access-date=2022-05-04 |archive-date=2022-05-04 |archive-url=https://web.archive.org/web/20220504211801/https://www.legislation.gov.uk/uksi/1996/1499/schedule/8/part/III/made#text%3Dcream |url-status=live }}</ref>

{| class="wikitable"
|-
! Name
! Minimum <br />milk fat
! Additional definition
! Main uses
|-
| [[Clotted cream]]<ref name=labreg/>
| 55
| is clotted (by heat treatment)
| Clotted cream is the thickest cream available and a traditional part of a [[cream tea]] and is spread onto scones like butter.
|-
| Extra-thick double cream
| 48
| is heat-treated, then quickly cooled
| Extra-thick double cream is the second thickest cream available. It is spooned onto pies, puddings, and desserts due to its heavy consistency.
|-
| Double cream<ref name=labreg/>
| 48
|
| Double cream whips easily and produces heavy whipped cream for puddings and desserts.
|-
| Whipping cream<ref name=labreg/>
| 35
|
| Whipping cream whips well and produces lighter whipped cream than double cream.
|-
| [[Whipped cream]]<ref name=labreg/>
| 35
| has been whipped
| Whipped cream is used for decorations on cakes, topping for ice cream, and fruit.
|-
| Sterilized cream<ref name=labreg/>
| 23
| is sterilized
|
|-
| Cream or single cream<ref name=labreg/>
| 18
| is not sterilized
| Single cream is poured over puddings, used in sauces, and added to coffee.
|-
| Extra-thick single cream<ref name=types/>
| 18
| not sterilized; homogenised for consistency like double cream
|
|-
| Sterilized half cream<ref name=labreg/>
| 12
| is sterilized
|
|-
| Half cream<ref name=labreg/>
| 12
|
| Uncommon. Used in some cocktails.
|}