Inspiration

Cream

What’s special about essential Waitrose Cream?

Unlike other supermarkets all essential Waitrose cream comes from the same group of dedicated farmers who supply our milk. They work exclusively for us and understand and share our values. We work closely with our farmers to deliver the highest standards of cream and ensure best practice in animal health and welfare. Our farmers also commit to adopting sustainable farming methods that will help safeguard the environment and encourage local wildlife to flourish on their farms.

Does essential Waitrose mean better cream?

Cream is only as good as the milk it’s made from, and essential Waitrose quality standards are higher than any others in the dairy industry. That makes essential Waitrose the best cream you can buy.

How does Waitrose ensure animal welfare standards?

Waitrose farmers are committed to the animal welfare principles known as the Five Freedoms. The 5 freedoms form the core of our animal welfare standards – freedom from hunger and thirst, discomfort and pain, injury and disease, freedom to express normal behaviour, and freedom from fear and distress.

Our dairy cows have access to grazing fresh grass in the fine weather and are sheltered in comfortable airy barns with plenty of room to lie and turn in comfort when the weather is inclement. The cows like to loaf about in groups and lie on fresh bedding – with lots of readily available food and water.

Our dairy farmers produce a comprehensive herd health plan in conjunction with their farm vet. This is continually monitored to ensure that the dairy cows are kept healthy and happy.

How do Waitrose dairy farmers help protect wildlife and the countryside?

Waitrose offer farmers a long-term commitment and fair prices, which enable them to invest in sustainable farming methods that work in harmony with the environment. For example, each dairy farm dedicates a minimum of 10% of its farm area to wildlife habitat and has an individual action plan to protect and enhance the wildlife species on their farm. This is produced in conjunction with independent specialist wildlife advisors. Read more about WildCare, our commitment to wildlife.

Does all this cost more?

Yes, but the extra cost isn’t passed on to you. essential Waitrose cream is competitively priced. Even though we pay a significant premium to the farmers for the additional work needed to achieve and maintain our high standards and to allow them to re-invest in their farms, this is not passed on to our customers.

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% 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% 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% 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% 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.