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I can find whipping cream, half and half, and even clotted cream where I'm staying in the US but not double or single cream, are these familiar terms or is there a US equivalent term?

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Whoever answers this should update this wiki as well: cooking.stackexchange.com/q/784/60 –  hobodave Sep 11 '10 at 22:18
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3 Answers 3

up vote 5 down vote accepted

Single cream is milk product with 5% butterfat. Double cream has 48% butterfat. Neither are common in the US.

If you can find clotted cream, which is 55% fat, then there is a chance of making double cream at home by diluting it. As some clotted creams have a cooked taste, there may be other solutions.

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In Canada, we have

  • Half and Half (10%)
  • Table Cream (18%)
  • Whipping Cream (35%)

There's also a "Light" cream at about 6%, but that's a newer product.

So I've always taken Half and Half to be "Half cream", Table to be single (roughly 2 x 10%) and Whipping to be double (roughly 2 x 18%)

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It's not exactly a direct answer, but in terms of practicalities, I tend to use Darigold Classic 36% Heavy Whipping Cream as a substitute for double cream in recipes. and I've had a lot of success, where the cream was intended for richness as opposed to thickness.

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