Waitrose Select Farm cream

Where does Waitrose Select Farm cream come from?

Like our Select Farm milk, Select Farm cream comes exclusively from a group of 70 British farmers who we know and trust. Our Select Farm cream comes from the same group of British farms that produce Select Farm milk exclusively for Waitrose. These 70 farmers are committed to maintaining exemplary standards of quality, animal welfare and environmental protection, and in return, we pay a premium over the market price. That in turn allows them to plan for the future, and invest in sustainable farming methods that help protect the countryside.

Does Select Farm mean better cream?

Cream is only as good as the milk it’s made from, and Select Farm quality standards are higher than any others in the dairy industry. That makes Select Farm the best milk you can buy. We can trace every pint back to the farm that produced it.

What about animal welfare standards?

Select Farms are committed to the animal welfare principles known as the Five Freedoms:

• Freedom from hunger and thirst;
• Freedom from discomfort;
• Freedom from pain, injury and distress;
• Freedom to express normal behaviour;
• Freedom from fear and distress.

For example, farmers must ensure cows are comfortable and have access to grazing during the course of the year.

What types of cream does Waitrose sell?

We offer different types of cream, so you can choose the right cream for every purpose, and for your personal taste.

Single cream

Thin and runny, single cream is ideal for pouring over desserts. It can be used for sauces, soups, custards and quiches, but will not whip and shouldn’t be boiled. It contains 18 per cent fat.

Double cream

The most versatile kind of cream, double cream can be whipped to one and a half times its volume, poured, piped or used in cooking. It is not spoiled by boiling. Double cream contains 48 per cent fat.

Extra thick single and double creams

These are heated and then rapidly chilled, so they set to a rich, spoonable consistency. Nothing else is added to thicken them, and their fat content remains the same. Ideal for spooning onto desserts or scones, they can be used instead of whipped cream.

Half fat extra thick single and double cream

This has the same luxurious, spoonable consistency as our extra thick double cream but with half the fat.

Reduced fat pouring cream

This has the same qualities as single cream but only 12% fat.

Whipping cream

This can be whipped to double its volume, so is ideal for light, airy souffles, trifles and cake fillings. It contains 38 per cent fat. Take care not to overwhip, and for best results, serve soon after whipping; cream that is allowed to stand will lose volume.

Clotted cream

Thick, buttery-yellow clotted cream is made by heating cream to evaporate some of the liquid. It has 55 per cent fat, and is traditionally spooned onto scones. It also makes good ice cream.

Soured cream and reduced fat soured cream

Fresh single cream is soured by adding a culture similar to those used in yogurt. Soured cream can be used in cooking, dips and salad dressings, and on baked potatoes.

Storing cream

Cream keeps in the fridge for around five days, but should be used within three days of opening. Double cream freezes well, but single cream should only be frozen if it has been incorporated into a cooked dish.

Try these cream recipes: