The Brits have a playful name for whipped cream that comes in a can — they call it "squirty cream." "Squirty cream" is what Americans would simply refer to as whipped cream. Here in the States, we tend to use that term for both canned whipped cream, such as Reddi-Whip, and the kind made in a bowl with a whisk.
What do British people call whipped cream? British people do call canned whip cream "squirty cream." and for heavy whipping cream it is called “Double cream”.
Cream aerated by the expansion of dissolved gas, forming a firm colloid, is also called whipped cream. It is often sweetened, typically with white sugar, and sometimes flavored with vanilla. Whipped cream is also called Chantilly cream or crème Chantilly (French pronunciation: [kʁɛm ʃɑ̃tiji]).
The British use double cream in recipes the way we use heavy cream or whipping cream here in the US, but they also allow it to accompany dessert the way we might use ice cream.
Whipped cream is best when made with cream that has at least 30% fat content. So, heavy cream, whipping cream, heavy whipping cream, and double cream will all work nicely. Milk, half-and-half, and single cream are all much lower in fat content, so they will not whip.
In terms of taste and consistency, a combination of half-and-half and butter is one of the best substitutes for heavy whipping cream—it tastes just like the real thing. As its name suggests, half-and-half is made up of half whole milk and half cream, and its fat content is typically between 10.5% and 18%.
It has been sold under brand names such as Liquor Whipped, which is 28 proof; CREAM, which is 30 proof; Whipped Lightning which is 35.5 proof and is made in various flavors; Get Whipped, Whipsy, which is 27 proof and made with wine; and Canisters of Cream. The commercial preparations are offered in aerosol cans.
Preservation: Before opening, store in a cool dry place. Place the container in the fridge for 2 hours minimum before use. Once opened, keep refrigerated and use within 10 days.
The cream should contain enough fat, at least 30%. Single cream won't whip but whipping cream (36%) and double cream (48%) will. Thick cream and clotted cream don't need whipping, they have a different, heavier, smoother texture than whipped cream. Whipping cream will be lighter and fluffier than double cream.
Single cream is a richer version of milk, with around 18% fat content. You can use it for pouring or adding to coffee. Single cream will not whip and will curdle if boiled, so it can't be a substitute in recipes that call for whipping or double cream.
Whipping cream contains 30% to 36% butterfat. Heavy cream has a butterfat content of 36% to 40%. Finally, double cream, with the highest fat content, ranges from 48% to 55% butterfat. It's worth noting that not all types of cream are available in all regions.
Elmlea stays fresher for longer, over the double the shelf life of dairy cream (before and after opening). Elmlea Double is our multipurpose cream alternative - whip it up for desserts, pour over pudding or stir in to sauces or pasta to further enrich your cooking.
It used to be called "milk snow." In very old texts, it was referred to as neige de lait in French and neve di latte in Italian. Both translate to milk snow. A 1545 English recipe for "A Dyschefull of Snowe" is a variation on whipped cream.
Heavy cream is called crème liquide, crème fluide, or crème entière in French. They are liquid pouring creams and are available in supermarkets. (Be aware that entière is full-fat and légère is low-fat, which containers thickeners and will not whip.)
Double cream appears in some of Nigella's recipes. It is a high fat cream (with a fat content of around 48%) which is common in the UK but not in other countries. Fortunately in most of Europe whipping cream can be used as an alternative. If possible look for a whipping cream with a fat content of 34% or more.
