Which of the nine types of cream commonly on offer in supermarkets has the highest butterfat content?
Clotted cream percent, but an average of 64 percent). Though often compared to butter, in the United States it would not be classified as butter, as butter is required to have at least 80% butterfat. For comparison, the fat content of single cream is only 18 percent. Due to its high saturated fat content, the regular consumption of clotted cream was, until recently, thought to be bad for health, though now dairy fat in the diet, in moderation, is considered beneficial by some researchers. A 2006 survey of nutrition professionals ranked clotted cream as the least healthy of 120 foods selected to
Cream supermarkets is usually between 35% and 48% butterfat. Russia, as well as other EAC countries, legally separates cream into two classes: normal (10–34% butterfat) and heavy (35–58%), but the industry has pretty much standardized around the following types: In Sweden, cream is usually sold as: Mellangrädde (27%) is, nowadays, a less common variant. Gräddfil (usually 12 %) and Creme Fraiche (usually around 35 %) are two common sour cream products. In Switzerland, the types of cream are legally defined as follows: Sour cream and crème fraîche (German: Sauerrahm, Crème fraîche; French: crème acidulée, crème fraîche; Italian: panna acidula, crème fraîche)