原版英文方子或节目中,经常会提到Cream,什么single cream, double cream等等,前几天@Sherry-Sherlocked　也问我几个Cream的区别，上周末忙于参加@CordonBleu蓝带　的厨艺活动，疏于整理，拖到现在才回答她，实在不好意思http://www/uc/myshow/blog/misc/gif/E___6717EN00SIGG.gif　可能大家也都会搞混,因此特地在网上搜集了一些资料,整理了一下,为了有个更直观的比较,所以按照每种奶油的乳脂含量来罗列: (PS:若有什么地方不对的，请专业人士补充指正哦！~)

 

名称	原文	乳脂含量	特点
半脂奶油	Half and Half Cream	12%	用于咖啡和低脂烘焙食物
单倍奶油	Single Cream	20%（18-30%）	又称淡奶油（light cream）
搅打奶油	Whipping Cream	30-36%	广泛用于烘焙，可以打发
浓奶油	Heavy Cream	36-40%	又称浓搅打奶油，打发性能更好
双倍奶油	Double Cream	48%	英式搅打奶油或浓奶油
凝结奶油	Clotted Cream	55-60%	又称德文郡奶油

 

Half and Half Cream 半脂奶油

这是由一半奶油与一半全脂牛奶混合制作出来的，乳脂含量太低，故无法打发，主要用于咖啡制作中，但有时在某些配方中，可以替代搅打奶油或浓奶油用于制作低脂烘焙的西点。

Single Cream 单倍奶油

单倍奶油，也成为light cream，同样不适合打发。

Whipping Cream　搅打奶油

国内经常翻译成淡奶油或鲜奶油，含有较高的乳脂含量，可以打发，但效果不如浓度更高的浓奶油（heavy cream)。

Heavy Cream　浓奶油

乳脂含量高，比whipping cream的打发性能更高，也更稳定。

Double Cream 双倍奶油

英式搅打奶油或浓奶油，很容易打发过度，质地非常浓稠。

Clotted Cream凝结奶油

又被称为德文郡奶油，制作工艺与普通奶油不同，对未经过巴氏杀菌的生牛奶加热，直到牛奶表面形成一层奶油，待牛奶冷却后，将奶油舀出。英国人习惯将这这种奶油与茶和小圆饼一起享用。

 

而不同国家出售的Cream浓度等也会有些不一样，我特地在维基百科上搜索了一下，贴过来下面的分类供大家参考：

 

United States

In the United States, cream is usually sold as:

Half and half (10.5–18% fat)

Light, coffee, or table cream (18–30% fat)

Medium cream (25% fat)

Whipping or light Whipping cream (30–36% fat)

Heavy Whipping cream (36% or more)

Extra-heavy, double, or manufacturer's cream (38–40% or more).

 

Australia

In Australia, levels of fat in cream are not regulated, therefore labels are only under the control of the manufacturers. A general guideline is as follows:

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 creamier texture, also possibly with stabilisers to aid the consistency of whipped cream (this would be the cream to use for whipped cream, not necessarily for cooking)

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

Double cream: 48–60% fat.

 

United Kingdom

In the United Kingdom, the types of cream are legally defined as followed:

Clotted cream: 55%-Served as it is. A traditional part of a Cream tea.

Extra-thick double cream: 48% - Thickest available fresh cream, spooned onto pies, puddings, and desserts (cannot be poured due to its consistency)

Double cream:48% - Whips the easiest and thickest for puddings and desserts, can be piped

Whipping cream: 35% - Whips well but lighter, can be piped

Whipped cream: 35% - Decorations on cakes, topping for ice cream, strawberries and so on.

Sterilized cream: 23%

Cream or single cream: 18% - Poured over puddings, used in sauces

Sterilized half cream: 12%

Half cream: 12% - Uncommon, some cocktails

 

Canada

Canadian cream definitions are similar to those used in the United States, except for that of "light cream". In Canada, "light cream" is low-fat cream, with 5% or 6% fat. Another form of cream available in Canada is "cereal cream", which is approximately mid-way between 5% cream and coffee cream in fat content.

 

Japan

In Japan, cream sold in supermarkets is usually between 35% and 48% butterfat.

Switzerland

In Switzerland, the types of cream are legally defined as follows:

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补充：

Crème fraîche 法式酸奶油

Crème在法语中是“奶油（cream）”的意思，而fraîche是“新鲜（fresh）”的意思,直译过来是“鲜奶油”，但事实上这是一种发酵酸奶油。Crème fraîche原产于法国诺曼底地区，其中又以卡尔瓦多斯省Isigny-sur-Mer市出产的Crème fraîche最富盛名。法国原产的法式酸奶油采用未经过巴氏杀菌的生牛奶制作，利用天然乳酸菌发酵，不添加如何其他配料。

然而，根据法律规定，美国生产的Sour Cream酸奶油必须采用巴氏牛奶，通过添加乳酸菌发酵剂来使奶油酸化。从食品安全方面考虑，巴氏杀菌牛奶的可靠性更高，不过美食爱好者依然对生奶酸奶油趋之若鹜。Crème fraîche乳脂含量28%，比北美地区流行的酸奶油（sour cream）浓了许多，价格也接近后者的两倍。也许是受欧洲文化的影响，尽管价格不菲，Crème fraîche在全世界的销量仍然扶摇直上。

相对于Sour Cream酸奶油，Crème fraîche 法式酸奶油的发酵口感更强烈，脂肪含量高于Sour Cream酸奶油，更醇厚也更稠，但酸的程度比Sour Cream酸奶油低。