From Wikipedia -

Types of cream

In the United States, cream is usually sold as:

* Half and half (10.5–18% fat)
* Light, coffee, or table cream (18–30% fat)
* Medium cream (25% fat)
* Whipping or light whipping cream (30–36% fat)
* Heavy whipping cream (36% or more)
* Extra-heavy or manufacturer's cream (38–40% or more), generally not available at retail except at some warehouse stores.

Not all grades are defined by all jurisdictions, and the exact fat content ranges vary. The above figures are based on the Code of Federal Regulations, Title 21, Part 131 [1][2] and a small sample of state regulations.


In the United Kingdom, the types of cream are legally defined [1] as follows:

Name... Minimum Milk Fat... Additional Definition... Main Uses

Clotted cream 55% and heat treated Serve as it is with scones and jam
Double cream 48% Whips the easiest and thickest for puddings and desserts, can be piped
Whipping cream 35% Whips well but lighter, can be piped - just
Whipped cream 35% and has been whipped
Sterilised cream 23% is sterilised
Cream or single cream 18% is not sterilised Poured over puddings, used in coffee
Sterilised half cream 12% is sterilised
Half cream 12% is not sterilised Only used in coffee