What's the US equivalent of double and single cream?

Question

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?

Answer 1

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.

Answer 2

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%)

Answer 3

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.