What are the fat percentages of UK creams?

These are legal minimum milk-fat percentages under the UK Compositional Standards for Cream (Dairy UK / PTF): half cream 12%, single cream 18%, sterilised cream 23%, whipping cream 35% (commonly sold at 35-36%), double cream 48% and clotted cream 55%. Half-fat creme fraiche is about 15% and full-fat creme fraiche about 30%. This calculator uses 36% as a representative value for whipping cream — pick Custom if your carton states a different figure.

Why would I mix creams?

You might mix creams if you need a specific fat content that is not sold as a standard product, or if you only have two types and need something in between. For example, mixing double and single cream can approximate whipping cream if you have run out.

Can I whip a cream mixture?

You need roughly 35% fat to whip cream into stable peaks; the calculator uses a conservative 30% default threshold you can adjust under Advanced Options. Below about 30% the fat globules cannot trap enough air to hold structure. Double cream (48%) whips very stiffly, whipping cream (around 35-36%) gives softer peaks, and single cream (18%) will not whip at all.

Does mixing cream affect cooking?

The fat content determines how a cream behaves when heated. Higher-fat creams are more stable and less likely to curdle or split when added to hot sauces. Single cream (18%) can curdle if boiled, while double cream (48%) is very heat-stable.

How accurate is a volume-based blend?

The calculator blends the two creams by volume using a weighted average (the same idea as Pearson’s square). Fat content is legally defined by weight (m/m), and cream densities vary slightly with fat — single cream is about 1.01 g/ml and double cream about 0.99 g/ml. Because of that small density difference, a strict mass balance differs from this volume result by under one percentage point, which is well within practical kitchen tolerance. For exact dairy standardisation, weigh the creams instead of measuring by volume.

Cream Fat Content Calculator — Free Online Tool

How We Calculate This

This calculator uses a weighted average formula to determine the resulting fat percentage when two creams of different fat contents are mixed together.

The Formula

Result fat % = (Volume1 x Fat1 + Volume2 x Fat2) / (Volume1 + Volume2)

Fat content is the milk fat as a proportion of the cream. It is legally defined by weight (m/m), and cream densities vary only slightly with fat (single ≈ 1.01 g/ml, double ≈ 0.99 g/ml), so this volume-weighted blend differs from a strict mass balance by under one percentage point — fine for kitchen use. Weigh the creams if you need exact dairy-standardisation accuracy.

UK Cream Types (legal minimum milk fat)

Single cream: 18% fat — pourable, for coffee and sauces
Whipping cream: 35% minimum (commonly 35-36%) — whips to soft peaks
Double cream: 48% fat — whips to firm peaks, very rich
Clotted cream: 55% fat — thick and spoonable

Standards from the UK Compositional Standards for Cream (Dairy UK / Provision Trade Federation). The 36% whipping-cream preset is a representative commercial value; use Custom for an exact carton figure.

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.