Crème double

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Whipping cream with an exceptionally high content of fat, i.e. at least 40 percent.

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Crème fraîche

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A mildly acidified cream used in cooking. It has not undergone heat processing and has a fat content of at least 30 percent.

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Coffee cream

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contains at least 10 percent fat, but is also available in versions with 12 or 15 percent fat. The homogenisation process increases the whitening ability of the cream in coffee.

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Sour cream

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contains at least 10 percent fat and is produced using sweet cream and lactic starter cultures.

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Whipping cream

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contains at least 30 percent fat. Whipping this cream increases its volume by 90 to 100 percent. Ready-whipped cream (available in cans with a spray nozzle attached) is a mixed-milk product containing 33 percent fat and 5 percent added sugar.