What are the fat percentages of UK creams?

UK cream types by fat content: Single cream 18%, Whipping cream 36%, Double cream 48%, and Clotted cream 55%. Half-fat creme fraiche is about 15% and full-fat creme fraiche about 30%.

Why would I mix creams?

You might mix creams if you need a specific fat content that is not sold as a standard product, or if you only have two types and need something in between. For example, mixing double and single cream can approximate whipping cream if you have run out.

Can I whip a cream mixture?

Cream needs at least 30% fat to whip successfully. If your mixture falls below this, it will not hold air. Double cream (48%) whips very stiffly, whipping cream (36%) gives softer peaks, and anything below 30% will not whip at all.

Does mixing cream affect cooking?

The fat content determines how a cream behaves when heated. Higher-fat creams are more stable and less likely to curdle or split when added to hot sauces. Single cream (18%) can curdle if boiled, while double cream (48%) is very heat-stable.

What are the fat contents of different UK cream types?

UK cream types by fat content: single cream (18%), whipping cream (36%), double cream (48%), clotted cream (55%). Half cream (12%) is rarely used in baking. Extra-thick double cream is the same fat content as double cream but has been homogenised for a spoonable texture.

BakeCalcs

Cream Fat Content Calculator

Calculate how to mix creams of different fat percentages to achieve a target fat content.

Cream 1 Type

Cream 1 Volume

Cream 2 Type

Cream 2 Volume

How We Calculate This

This calculator uses a weighted average formula to determine the resulting fat percentage when two creams of different fat contents are mixed together.

The Formula

Result fat % = (Volume1 x Fat1 + Volume2 x Fat2) / (Volume1 + Volume2)

UK Cream Types

Single cream: 18% fat — pourable, for coffee and sauces
Whipping cream: 36% fat — whips to soft peaks
Double cream: 48% fat — whips to firm peaks, very rich

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.