Ann Reardon


What Cream Should I use?

There have been so many questions about cream that I thought I’d dedicate and entire page to it.

Firstly what is cream?  Cream is the fat found in milk.  When I was a child we had our own goats.  After milking them we’d of course put the milk in the fridge.  By the next morning the cream would have risen to the top of the milk and be sitting there as a layer.  Most milk that you buy now is homogenized to make the droplets of cream so small that is stays suspended in the milk.

Cream goes by many different names in many countries and it can also range in fat content.  To get a similar result you want to use one that is similar to the fat content of the one used in the recipe.

In my recipes I use Australian ‘pure cream’ which is around 35% fat.  So what can you use instead?

Australia:  Pure Cream (35% fat) or thickened cream (35% fat plus has a small amount of gelling agent to make it appear a little thicker and stabilize it when whipped)

Brazil: Creme de leite fresco

Canada: Whipping cream (30-35% fat)

Denmark: piskefløde (38% fat)

cream % fat






Finland: kuohukerma (30%-40% fat)







France: Crème Florette or crème fraîche entière fluide 30%

cream in france






Germany: Schlagsahne (30% fat)

types of cream






Guatemala: Crema para batir (33% fat)

what time of cream to use






Ireland : Fresh Cream (38% fat)

types of cream






Netherlands: 30-40% vet Slagroom
what is cream






New Zealand: fresh cream (36% fat)

what cream to use howtocookthat






Norway: Kremfløte (38% fat)

flote whipping cream






Pakistan:  milkpack cream 30% milk fat OR olpers cream  40%

what cream in pakistan






Poland: Śmietana kremówka  (30% fat)

cream in poland






Romania: smantana dulce pentru frisca (33% fat)

what is cream called in romania






Saudi Arabia: almarai (المراعي) whipping cream (كريمة خفق)

(35 % fat)

what is cream





ITALY:  Panna de Montare – Italian Kitchen Cream (35% fat)



INDIA:  Tropolite (This is a non-dairy product with 35-40% fat that will work well for decorating)


SWEDEN: Vispgradde (36-40% fat)

UK: Whipping cream (35% fat)

USA:  Heavy Cream (35% fat)

RUSSIA:  Parmalat (35% fat)

Thanks to my subscribers for helping me compile this list.  If the country you live in has a different name for cream that is around 30-35% fat?  We’d love to know about it, let us know in the comments below.

206 Comments View Comments

  1. This is the cream to use if you’re in Kenya 🙂

    • Thanks Aliya.

  2. Hello! In Mexico we use Lyncott Crema para Batir (30% fat)
    It’s the most popular brand, but anything that says “Crema para batir” should work as well! I tried your No Bake Marshmallow Cheesecake and it worked great! Thank you!

    • Thanks Kaybi.

  3. Hi Ann
    I would like to know what you used for the oreo truffles , was the chocolate real or fake?
    Plus how long would u have to put the oreo middles in the freezer
    Please Reply

    • Hi Wendy, The answers to this can be found on the truffles page. Ann prefers to use real chcolate. How long the oreo’s need to be in your freezer will depend on the quality of your freezer. An half hour in my freezer is fine. They need to be firm enough to hold their shape.

  4. What about Philippines ?

  5. Hi Ann,

    I’m new to Australia and not sure of the brands here. Can u recommend a good brand for cream to make ganache. I found using pura double cream gave me a good consistency but it’s exp. there are normal thickened cream in foodland and aldis or Woolworths do u recommend any of that?

    • Hi Nichola, Double cream is lovely and rich but you can use standard fresh pure cream or thickened cream in any of the supermarkets you mention. As long as it is fresh cream then they will do the trick.

  6. Hi Ann,
    My Mum is intolerant to full-fat dairy products, can I use lite cream or lite whipping cream that is an aerosol can.

    • Hi Maria, It will depend on the recipe but usually those products will not work as replacements, as it is the fat content that makes them work well.

  7. Hi Ann, Im from Philippines and i don’t know what kind of cream exactly that i’m gong to use. hopefully you can help me with this. thank you have a greet day!

    • Hi Marilou, look at the packaging your cream comes in. As long as it is real cream with 30% milk fat content or higher, it should be fine.

  8. What abut israel (i dont know what to buy) its more like whipping cream or yogurt or what??
    Thanks and good day 🙂

    • Hi Ofir, yoghurt and cream are completely different products. Don’t use yoghurt. Use cream that is sourced from cows milk, with a fat content of 30% or higher. We cannot advise you as to what best fits that bill in your local area as we are based in Australia. In Australia you can get whipping cream with 30% milk fat content. It also has a setting agent in it but will still be fine for most recipes. We recommend pure cream if you can get it, otherwise whipping cream will be fine.

      • What type of cream do i use to melt chocolate, all purpose cream? Or whip cream?

  9. Hi
    Am from India and now living saudi Arabia.And here In Saudi Arabia i used almarai dairy whipping cream for frost a cake for first time here,, but unfortunately I didn’t got stiff peaks . Please help me to get some tips based on this.
    Thank you

    • Hi Aisha, cream wont become firm enough for a frosting on it’s own. Whipped cream will become thick and hold soft peaks while chilled. Use your cream to make a ganache for frosting.

  10. i just use double creme it works perfectly

  11. What types of recipes generally don’t need cream?

  12. I could I replace the whipped cream (35% of fat) with cool whip in the oreo mousse fora having less fat ? Thank you for the answer!

    • Hi Madeline, If the Cool Whip product you have is the same as what is available here, then no it will not work as well.

  13. I live in Indonesia, it is north of Australia, what cream can i buy here? Can you show me a picture of it?

    • Hi Abella, We can’t as we dont live in Indonesia and so dont know what you may have locally. I have heard that you can get UHT Dairy Whipping cream or culinary cream. We dont have it locally, so best you check the side of the packet for the fat content first and then test it out.

  14. Hi Ann,

    I was just looking at your buttercream recipes. What differences are there in the buttercream icing finish if you use milk rather than cream or vice versa? All of the buttercream icings ive made in the past like separate and have white flecks through them.

  15. I want to make desserts that have ingredients that have simple ingredients. If I do not have cream, can I use anything else as a replacement?

    • Hi Callie, Cream is a base ingredient in many recipes and generally does not have a replacement. In some recipes where the cream is not essential to the recipe, it can be replaced with milk or even water. It just depends on what you are trying to make.

  16. Hi Ann! In Serbia this cream can be used.

    • Thanks Jelena.

  17. Hi Ann, i’m from Singapore, and i guess this 2 whipping cream also content 35% fat, hope i’m using the right cream as well.
    Easy to find these brand at Singapore / Malaysia Market.

    • Thanks Elaine.

  18. A better photo

    • Thanks Raphael.

  19. In india this cream can be used

  20. We have cream here that has 5.4%( which also says whipping cream).
    Can I use that??
    Please reply…thanks 🙂

    • Hi RWL, In most cases you will find that the cream must have a fat content of around 30% or greater. There are some recipes that may tolerate less, it all depends on what you are using it for. Generally if it is called whipping cream that just means they may have added something to it to help it whip well. In Australia, the standard cream that is readily available has a fat content of 35% so that is what Ann uses and tests for all her recipes.

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