Cream

Pure cream doesn't usually contain any thickening agents and has a fat content of around 40%.

With 35% milk fat, thickened cream contains additives such as gelatin, vegetable gum or other modifiers. The additives act as thickening agents, making it easier to whip and less likely to separate or curdle. There is also a reduced-fat version containing only 18% milk fat. Due to it's lower fat content, it won't whip as well.

Clotted or scalded cream has a slight caramelised flavour, and contains no less than 48% milk fat.

Sour cream is made by adding a culture and heating the cream to about 20°C for 12 to 14 hours. The lactic acid produced in this process gives a slightly sour taste and a thicker than normal consistency.  There is also a light version, containing only 18% milk fat. It has a thinner consistency than regular sour cream but is produced in a similar way.

Crème fraiche contains between 38% and 48% milk fat and is thicker and less tart than sour cream. Lactic acid is added to cream and matured under controlled conditions which produces the naturally tart, slightly acidic and more refined nutty flavour.

Long-life cream contains 35% milk fat. It has undergone ultra heat treatment (UHT) to extend its shelf life by heating it at high temperatures for a short period.

This is a thickened and reduced cream that contains a minimum of 25% milk fat. It comes with a safe nitrous oxide gas propellant.

Canned cream is heat-sterilised reduced-fat cream containing 21% milk fat. The heat coagulates and thickens the cream. The shelf life of the product is extended by the canned packaging.