Australians love their dairy, and when it comes to adding richness and creaminess to dishes, knowing your creams is essential. If you’re coming from overseas or just starting your culinary adventures, you might be wondering about a particular ingredient: heavy cream. So, what is heavy cream called in Australia? The answer isn’t quite as straightforward as you might think.
Understanding Cream Varieties in Australia
Before diving into the specific Australian equivalent of heavy cream, it’s crucial to understand the general landscape of cream types available down under. The labeling and terminology can sometimes be confusing, and knowing the fat content of each option is key to making the right choice for your recipes.
Defining Cream by Fat Content
Cream, at its most basic, is the richer part of milk that rises to the top during processing. The fat content is the primary differentiator between various types of cream. In Australia, cream varieties are generally categorized based on this percentage of milk fat.
Full cream milk, for example, contains a minimum of 3.5% milk fat. This is different from cream itself, which has a significantly higher fat content. It’s this higher fat content that gives cream its characteristic richness and ability to be whipped.
Common Cream Types Found in Australian Supermarkets
Australian supermarkets typically stock several types of cream, each with a specific purpose in the kitchen. Understanding these distinctions is the first step to finding the best substitute for heavy cream. Some common options you’ll find include:
- Single Cream: This is the lightest variety, with a milk fat content typically around 18%.
- Light Cream: Slightly richer than single cream, light cream generally contains between 20% and 25% milk fat.
- Thickened Cream: This cream has had stabilizers added to prevent it from separating and usually contains around 35% milk fat.
- Whipping Cream: Designed specifically for whipping, whipping cream usually contains around 35% milk fat.
- Double Cream: The richest variety readily available, double cream boasts a milk fat content of around 48%.
The Australian Equivalent of Heavy Cream
Now, let’s tackle the main question: what is heavy cream called in Australia? The answer is that there isn’t a direct, universally recognized equivalent called “heavy cream.” However, the closest substitutes you’ll find are thickened cream and whipping cream.
While “heavy cream” typically refers to cream with around 36% or more milk fat in the United States, both thickened cream and whipping cream in Australia generally contain around 35% milk fat, making them excellent substitutes in most recipes.
Thickened Cream: A Reliable Option
Thickened cream is a popular choice in Australia due to its versatility. The addition of stabilizers means it holds its shape well, making it ideal for dolloping on desserts or swirling into sauces. However, it’s important to note that some brands might not whip as well as whipping cream due to these added stabilizers.
Look at the ingredients list. If it contains stabilizers like carrageenan or vegetable gum, it’s likely thickened cream. These additives help maintain its smooth texture and prevent separation.
Whipping Cream: Perfect for Whipped Toppings
As the name suggests, whipping cream is specifically formulated for whipping into fluffy peaks. It generally contains a similar milk fat percentage to thickened cream (around 35%), but it lacks the added stabilizers, allowing it to aerate more easily.
If you’re planning on making whipped cream for desserts or incorporating it into a recipe that requires a stable, airy texture, whipping cream is the preferred choice. Just be careful not to overwhip it, as it can quickly turn into butter!
Double Cream: For Ultimate Richness
While not a direct substitute, double cream provides the closest milk fat percentage available in Australian stores. At 48% milk fat, double cream is richer than American heavy cream and will create a very decadent result. This is not a direct substitute but could work in recipes where a very high-fat content and thickness is needed.
Choosing the Right Cream for Your Recipe
The best cream to use depends on the specific recipe you’re making. Here are some guidelines to help you choose the right option:
For Whipping
If your recipe calls for whipped cream, whipping cream is the obvious choice. Make sure it’s well-chilled before whipping to achieve the best results.
For Sauces and Soups
Both thickened cream and whipping cream can be used in sauces and soups. However, thickened cream is often preferred because it’s less likely to curdle at high temperatures due to the added stabilizers. Just add it at the end of cooking to prevent any issues.
For Desserts and Toppings
For dolloping on desserts or using as a topping, either thickened cream or whipping cream will work well, depending on your desired texture. Thickened cream will hold its shape better, while whipping cream will provide a lighter, airier texture.
For Baking
In baking, both thickened cream and whipping cream can be used, depending on the recipe’s requirements. Consider the desired level of richness and the importance of maintaining a stable texture when making your decision. If a recipe calls for blending into batter, a cream without stabilizers might be best.
Important Considerations When Substituting Creams
While thickened cream and whipping cream are generally good substitutes for heavy cream, there are a few things to keep in mind:
Fat Content Variations
The fat content of cream can vary slightly between brands. Always check the label to ensure you’re using a product with the desired fat percentage.
Stabilizers
As mentioned earlier, some creams contain stabilizers. These can affect the whipping ability and overall texture of the cream. If you’re unsure, it’s always best to choose a cream that is specifically labeled as “whipping cream” if you plan on whipping it.
Taste Differences
While the taste difference is subtle, some people may notice a slight difference in flavor between creams with and without stabilizers. Experiment to find the brands and types you prefer.
Where to Buy Cream in Australia
Cream is readily available in most Australian supermarkets, including:
- Woolworths
- Coles
- Aldi
You can also find cream at smaller grocery stores, farmers’ markets, and specialty food shops.
Storing Cream Properly
To keep your cream fresh and prevent spoilage, store it in the refrigerator at a temperature of 4°C (40°F) or below. Once opened, consume it within a few days. Always check the expiration date before using it.
Unopened cream can usually be stored until the expiration date printed on the package. Opened cream should be used within 3-5 days for optimal quality.
A Quick Guide: Cream Comparison Table
| Cream Type | Fat Content (Approx.) | Stabilizers Added | Best Used For | Australian Equivalent of Heavy Cream |
| —————– | ———————- | —————– | ————————————————- | ————————————– |
| Single Cream | 18% | No | Coffee, pouring over desserts | No |
| Light Cream | 20-25% | No | Coffee, sauces | No |
| Thickened Cream | 35% | Yes | Sauces, desserts, toppings | Yes, good substitute |
| Whipping Cream | 35% | No | Whipping, desserts, sauces | Yes, good substitute |
| Double Cream | 48% | No | Very rich desserts, sauces, thickening purposes | No, but highest fat content option |
| Heavy Cream (US) | 36%+ | Varies | Whipping, sauces, desserts, baking | Thickened Cream/Whipping Cream |
This table provides a quick overview of the different types of cream available in Australia and how they compare to heavy cream in the US. Remember to always check the label for specific fat content and ingredients, as variations can occur between brands. By understanding these differences, you can confidently choose the right cream for your culinary creations.
What is heavy cream primarily called in Australia?
In Australia, heavy cream is most commonly referred to as “thickened cream”. This term is widely used in supermarkets, recipe books, and general cooking contexts. It accurately describes the cream’s high fat content, which is essential for achieving the rich and stable consistency required for various culinary applications, such as whipping and creating sauces.
While other types of cream exist, such as single cream, double cream, and whipping cream, “thickened cream” is the default term when a recipe simply calls for “heavy cream”. It’s important to note that it has a fat content of around 35% or more, which is similar to the standard definition of heavy cream in other countries.
Is there a difference between ‘thickened cream’ and ‘whipping cream’ in Australia?
Yes, there is a significant difference between “thickened cream” and “whipping cream” in Australia, though the distinction can sometimes be confusing. “Thickened cream” generally has a higher fat content (typically 35% or more) and often contains added stabilizers like gelatine or vegetable gum. These stabilizers help the cream maintain its shape and prevent it from separating, making it ideal for decorating cakes and other desserts where a stable whipped cream is desired.
“Whipping cream”, on the other hand, usually has a slightly lower fat content (around 35%) and is often sold without added stabilizers. This makes it less stable than thickened cream when whipped but results in a lighter, more natural flavour and texture. While it can be whipped, it may not hold its shape for as long as thickened cream, and it is best suited for situations where a freshly whipped, less structured cream is preferred.
Can I substitute ‘thickened cream’ for ‘heavy cream’ in recipes?
Generally, yes, you can substitute “thickened cream” for “heavy cream” in most recipes in Australia. Thickened cream in Australia has a fat content comparable to heavy cream in other regions, typically around 35% or higher. This fat content is crucial for achieving the desired consistency and richness in many dishes, such as sauces, desserts, and whipped toppings.
However, always check the ingredient list of the thickened cream you are using. Some brands might include added stabilizers. While these stabilizers won’t usually negatively impact the final result, understanding their presence can help you anticipate slight differences in texture or stability, especially when whipping the cream.
What should I look for on the label to ensure I’m buying the right type of cream?
To ensure you are buying the correct type of cream, carefully examine the label on the packaging. Look for the words “thickened cream” prominently displayed. Also, pay attention to the fat content, which should ideally be 35% or higher to be comparable to heavy cream. Checking the ingredient list is equally important.
Specifically, look for any added stabilizers, such as gelatine or vegetable gum. While these are common in thickened cream to improve stability, knowing they are present will allow you to anticipate potential differences if you are specifically aiming for a more natural, stabilizer-free cream like pure whipping cream. Compare different brands to find the option that best suits your needs.
Is ‘double cream’ available in Australia, and how does it compare to ‘thickened cream’?
Yes, “double cream” is available in Australia, although it is not as widely stocked as thickened cream. Double cream is significantly richer and has a higher fat content than thickened cream, usually around 48% or more. This makes it incredibly thick and luxurious, with a very rich flavour profile.
While you could theoretically substitute double cream for thickened cream, it is generally not recommended due to the significant difference in fat content. Using double cream will result in a much richer and potentially heavier dish than intended. It is best reserved for specific recipes that call for its distinct characteristics, such as making clotted cream or incredibly decadent desserts.
Where can I find ‘thickened cream’ in Australian supermarkets?
You can typically find “thickened cream” in the dairy section of most Australian supermarkets. It is usually located alongside other types of cream, milk, butter, and cheese. Look for it in refrigerated sections dedicated to dairy products. It is a staple item and is usually stocked by all major supermarket chains.
The packaging is usually distinct and clearly labelled as “thickened cream”. If you are having trouble locating it, you can always ask a staff member for assistance. They can guide you to the dairy section and point out the specific location of the thickened cream within the dairy product aisle.
Can I make my own version of ‘thickened cream’ if I can’t find it in the store?
While you can’t precisely replicate commercially produced thickened cream at home, you can approximate it by combining regular whipping cream (with a fat content of at least 35%) with a thickening agent. One method is to gently heat the whipping cream on the stovetop while whisking in a small amount of cornstarch or arrowroot powder slurry (cornstarch/arrowroot mixed with cold water) until it thickens slightly. Be careful not to overheat or boil the cream, as this can cause it to curdle.
Another option is to add a small amount of sour cream or creme fraiche to the whipping cream. The sour cream or creme fraiche will add both thickness and a slight tanginess to the cream. Experiment with small amounts until you achieve the desired consistency. Keep in mind that these homemade substitutes may not have the same stability as commercially produced thickened cream with added stabilizers, so they are best used immediately or for recipes where absolute stability is not critical.