How cream is described on the label depends on its fat content. In the past, a product’s levels of fat required it to be called ‘light cream’, ‘cream’, ‘rich cream’ and so on, and these labels were defined by the Food Standards Code. Now the description is at the whim of the manufacturer.

Based on the products in our test, here’s what the labels seem to mean.

• Extra light (or ‘lite’): 12–12.5% fat.



• Light (or ‘lite’): 18–20% fat.



• Pure cream: 35–56% fat, without artificial thickeners.



• Thickened cream: 35–36.5% fat, with added gelatine and/or other thickeners to give the cream a richer, creamier texture (see Cream boosters).



• Single cream: Recipes calling for ‘single cream’ are referring to pure or thickened cream with about 35% fat.



• Double cream: 48–60% fat.



• Sour cream: 35–39% fat. This is cream cultured with bacteria. Lactic acid produced by these bacteria thickens the cream and gives it its characteristic tang. The same bacteria produce diacetyl, a compound that gives sour cream its rich, buttery flavour.



• ‘Light’ or ‘lite’ sour cream: 18–19% fat.



• ‘Extra light’ (or 'ultra light') sour cream: 9.5–12.5% fat.



• Crème fraîche: 42% fat. This is a French version of sour cream, with a higher fat content and a delicate, nutty flavour.

This article last reviewed August 2007