Tips For Cooking With Milk & Cream

  • Milk Butterfat Content

  • Skimmed milk is <0.3% butterfat
  • Semi-Skimmed milk is between 1.5 - 1.8% butterfat
  • Whole milk is between 3.5 - 4% butterfat

  • Cream Butterfat Content

  • Single Cream is 18% butterfat
  • Whipping Cream is 40% butterfat
  • Double Cream is between 48% butterfat

  • Using Whipping Cream

  • The colder cream is to start, and the colder it stays as you whip it, the easier and better it whips.
  • If it is not cold enough, it doesn’t “whip”, it “churns” so no air is incorporated, which makes butter.
  • When whipping cream, add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. Adding the sugar at the beginning results in lower volume.

    • Using Cream or Milk in Hot Dishes

    • The lower the butterfat content, the more likely cream is to separate.
    • The hotter the liquid, the more likely cream is to curdle.
    • Cream should never be added to a boiling liquid.
    • When adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid. It is partly the difference in temperature that causes milk or cream to curdle.
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