Every part of the world uses different cream terminology based on its fat content. It causes a lot of confusion – sometimes on this website. For example, here in Australia a popular type of cream is called “thickened cream”. This has a high fat content and is ideal for making ice cream. However, sometimes readers from other parts of the world think thickened cream means it needs to be beaten first. I can understand why they’d think that.
It’s time to clear this up.
I’ve whipped up a quick infographic (sorry for the bad pun) which shows cream terminology in Australia, Canada, UK and USA. Sorry to the countries I left off but I didn’t want things to get too confusing so I kept it simple.
I hope this helps.