Attribute
GPC: 20000049
Type of Cream
Indicates, with reference to the product branding, labelling or packaging, the descriptive term that is used by the product manufacturer to identify a particular type of cream.
Children
10
Value
GPC: 30000692
CLOTTED CREAM
Clotted cream has the highest fat percentage of all creams. It is made by baking double cream until a delicious crust forms on the surface.
Value
GPC: 30002273
SOUR CREAM
Soured cream has been treated with lactic acid, which gives it a tangy taste. It has a thick texture. Use it for making cheesecakes, dips, topping nachos, and i…
Value
GPC: 30003302
THICKENED/DOUBLE CREAM
Double Cream is the English name for Heavy Cream and it is a bit thicker than U.S. whipping cream. It is named because, when whipped, it can double in volume. I…
Value
GPC: 30003303
POURING/SINGLE CREAM
Value
GPC: 30003579
WHIPPING CREAM
Whipping cream is typically used to top desserts or fill cakes and pastries.
Value
GPC: 30004678
CRÈME FRAICHE
Créme fraîche is similar to soured cream but with a milder taste. It is traditionally made from unpasteurised cream that has been left to ferment, but nowadays,…
Value
GPC: 30017937
CONDENSED CREAM
Condensed cream is cream from which water has been removed.
Value
GPC: 30017938
HALF AND HALF
Half & Half is a mixture of cream & milk.
Value
GPC: 30017939
HEAVY SOUR CREAM
Heavy sour cream is a dairy product produced by souring heavy cream (e.g. Schmand).
Value
GPC: 30017940
TABLE CREAM
e.g. Coffee cream