Cream Viscosity

5 10 15 20 25
Single cream minimum 18% fat 2 3 5 8 13
Whipping cream minimum 35% fat 1 2 3 5 8
Double cream minimum 48% fat
Clotted cream 55% fat

Fat % Temperature Temp Vicosity

[C] (K) (Cps)
25 5 278 13

Cream Viscosity

Row 3 Row 4

180

160

140

120
Viscosity (Cps)

100

80

60

40

20

0
0 10 20 30 40 50
% Fat
 30 35 40 45 50 % Fat
22 36 60 99 160 Viscosity (Cps) at 5 deg C
14 23 38 62 103 Viscosity (Cps) at 20 deg C

User inputs
Calculated values

50 60
In the United Kingdom, the types of cream are legally defined [2] as follows:

Name Minimum Additional definition

milk fat
Clotted cream 55% and heat treated
Double cream 48%
Whipping 35%
cream
Whipped cream 35% and has been whipped

Sterilized 23% is sterilized

cream
Cream or single 18% is not sterilized
cream
Sterilized half 12% is sterilized
cream
Half cream 12% is not sterilized

References
2. The Cheese and Cream Regulations 1995 (SI 1995 No. 3240) ISBN 0110538536
Calculation Theory