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1. cream sherry a full-bodied sweet sherry
a. a yellowish-white colour
b. (as adjective): cream wallpaper



a dairy product with a high fat content, obtained by separating whole milk into cream and skim milk. Before the invention of the cream separator, cream was obtained by allowing milk to stand between 12 and 24 hours and removing or pouring off the cream that had formed. Dairies produce cream with fat contents of 10,20, and 35 percent (see Table 1).

Table 1. Chemical composition (in percentages) and caloric value of different types of cream
*1 calorie = 4.19 kilojoules
Fat .......................102035
Protein .....................
Lactose ....................
Calories* per 100g .............117.3213.1334.5

In addition to table cream, condensed and powdered cream are also produced. Most cream is made into butter. Cream is also used in the manufacture of sour cream and ice cream.

References in periodicals archive ?
ingredients with Mix all the ingredients with 100g of single cream and a small pinch of cinnamon, chill in fridge for about an hour then mix it well before serving.
Add the cocoa and whisk, followed by the melted chocolate and single cream.
Make sure you use whipping cream or double cream, as neither of these split when boiled, whereas single cream has a much lower fat content and you will end up with poor results.
Ingredients 3 medium eggs 284ml pot single cream Pinch dried chilli flakes 100g Parmigiano Reggiano, grated 366g pack frozen Jus Rol Shortcrust Pastry 6 Tartlet Cases 1 dressed Cromer crab, from the Fish Service Counter 100g watercress, - of the pack chopped, the rest reserved Method Preheat the oven to 200C, gas mark 6.
Chard Creamery: Gold and Bronze in the Single Cream Category Silver and Bronze in the Double Cream Category Silver in the Creme Frais Category.
The 10 items we asked our shoppers to find were: Danone Actimel 8-pack, Onken Natural Bio Pot 500g, Yoplait Petit Filous Frubes 9 pack, Frijj Fresh Classic shake 500ml, Anchor Spreadable 250g, own label semi-skimmed milk 4 pints, Cathedral City mature Cheddar 200g, Cheestrings 4 -pack, Philadelphia cheese spread 200g, and own label single cream 284ml.
Ingredients: 2 pheasants (plucked and dressed), 1lb fresh chestnuts (prepared and pureed), 1/3 gill claret, 2oz grated strong Cheddar cheese, 1lb wild mushrooms (cooked in butter), 2 tablespoons vegetable oil, 1/6 gill whisky, 1 egg, salt, pepper, nutme g, 1 pint pheasant stock, 1/4 pint single cream, 2oz butter, chopped chervil.
INGREDIENTS 4 large, day-old croissants 3 egg yolks 40g golden caster sugar 15g plain flour 2 tsp cornflour 200ml whole milk; 50ml single cream 1 tsp Nielsen-Massey vanilla bean paste Grated zest of half a lemon 15g flaked almonds Golden icing sugar for dusting METHOD | Whisk together egg yolks and sugar.
99 free fresh single cream 150ml", the council said.
2 ltr/2 pints vegetable stock 45ml/3tbsp chopped fresh coriander squeeze of lemon juice freshly grated nutmeg to taste salt and freshly ground black pepper single cream to serve if liked METHOD: 1.
If serving as a dessert, serve the warm cake inverted and cut into squares, with some single cream and the reserved raspberries and blueberries.
Individual Leek and Cheese Bread and Butter pudding (serves 8) Ingredients (all of which can be sourced locally apart from the seasoning) 500g fresh leeks 200g cheddar cheese, grated (Northumbrian cheese if you can) 500ml single cream 8 free-range eggs 125g butter 8 slices white bread Salt and pepper Method Butter 8 ramekins Use a scone cutter to cut 8 pieces from the bread and shred the rest into a bowl for the filling.

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