© Denzil Green
British Single Cream, with 18% butterfat content, is equivalent to what North Americans call Table Cream or Coffee Cream (if those have 18% fat content as well; some dairy producers will produce a table cream with up to 30% butterfat content.)
Single Cream is homogenised to keep the butterfat from separating out from the milk during transport and storage.
It is a good pouring cream and good for cooking with in any recipes that call for milk, when you want more creaminess than just milk would give. But don’t let it boil, as it takes a much higher-fat cream to not curdle if boiled. It is also good in coffee.
Will not whip as the fat content is not high enough.
Cannot be frozen; will separate upon thawing.