The Difference Between Cream and Crème—How to Use Each for Baking Perfection

Welcome to Caking 101! Today, we’re diving into a common question among home bakers: what exactly is the difference between cream and crème? Both are creamy, rich ingredients essential for baking, but they each serve unique purposes and bring different textures and flavors to your desserts. In this article, we'll break down the distinctions, discuss some tasty recipes, and offer easy tips on how to make the most of both cream and crème.

The Basics: Cream vs. Crème

Let's start with the basics of what makes cream and crème different. Cream is the rich, fatty part of milk and comes in several varieties based on its fat content, like heavy cream, whipping cream, and half-and-half. It’s a versatile ingredient used for adding smoothness to everything from cakes to soups.

On the other hand, crème refers to cream that’s cultured or mixed with something else. It often has a slight tang, making it a wonderful contrast to sweet desserts. Crème is usually thicker, more luxurious, and a staple in French-inspired pastries.

Types of Cream and How to Use Them in Baking

1. Heavy Cream (36% fat)

Heavy cream is ultra-rich, giving it the ability to whip into soft or stiff peaks, making it ideal for frosting cakes or topping pies.

Best for: Whipped cream, ganache, and creamy cake fillings

2. Whipping Cream (30-35% fat)

Similar to heavy cream, but with a lower fat content. Whipping cream also whips well but won’t hold peaks as stiffly.

Best for: Light toppings, mousses, and custards

3. Half-and-Half (10-12% fat)

Half-and-half is a mixture of cream and milk. Though it can’t be whipped, it still adds creaminess to recipes.

Best for: Adding to coffee, creamy sauces, or as a lighter cream base in cakes

Types of Crème and Their Baking Uses

1. Crème Fraîche

This French-style crème is tangy and slightly nutty, bringing a unique depth to sweet and savory dishes alike. It’s also thicker than heavy cream and adds a lovely richness.

Best for: Dolloping on tarts, swirled into frostings, or as a cake filling

2. Crème Pâtissière (Pastry Cream)

Crème pâtissière, or pastry cream, is a smooth, custard-like filling that’s cooked with milk, sugar, and cornstarch.

Best for: Filling éclairs, cream puffs, and fruit tarts

3. Mascarpone Crème

Though technically Italian, mascarpone is a creamy, spreadable type of crème used often in layered desserts like tiramisu. Its rich, slightly sweet flavor enhances frostings and fillings.

Best for: Layered cakes, frostings, and fillings

When to Use Cream vs. Crème in Cakes

Knowing when to use cream versus crème can make all the difference in your baking. Here’s a quick guide for which to use depending on the dessert.

• For frostings and ganache: Heavy cream will whip into a perfect, fluffy frosting, while crème fraîche adds a slightly tangy depth, especially if paired with chocolate.
• For fillings: Go for crème pâtissière or mascarpone if you’re looking for a thick, luxurious filling. This works well in layer cakes, doughnuts, and more.
• For light desserts: Whipping cream or half-and-half can add a lighter texture, perfect for desserts like mousses or custards.

Recipe: Chocolate Cream Frosting

Try this simple recipe to create a decadent chocolate frosting using heavy cream!

Ingredients:

• 100 ml heavy cream
• 1 tbsp Cadbury cocoa powder
• 2 tbsp powdered sugar

Instructions:

1. Whisk together the heavy cream, Cadbury cocoa powder, and powdered sugar until stiff peaks form.
2. Spread or pipe onto cupcakes, cakes, or any dessert for a creamy, chocolatey finish.

Recipe: Vanilla Crème Pâtissière

This crème pâtissière recipe makes a delicious filling for pastries or layer cakes.

Ingredients:

• 250 ml milk
• 1 tbsp sugar
• 1 tsp vanilla extract
• 2 tbsp cornstarch
• 2 egg yolks

Instructions:

1. Heat the milk and vanilla extract in a saucepan until just simmering.
2. In a bowl, whisk the sugar, cornstarch, and egg yolks. Gradually pour the hot milk over the mixture, whisking constantly.
3. Return to heat and cook until thickened, then let cool before using as a filling.

Final Tips for Working with Cream and Crème

• Temperature matters: Keep cream cold for best whipping results, but let crème come to room temperature before mixing for smoother consistency.
• Combining flavors: Both cream and crème pair beautifully with chocolate. Add a touch of Cadbury Bournville dark chocolate to intensify the richness of your dessert.

Understanding the difference between cream and crème opens up endless possibilities for bakers. From the airy texture of heavy cream to the luxurious thickness of crème pâtissière, each adds its own magic to cakes and desserts. So next time you’re baking, think about which texture and flavor best suits your recipe, and don’t be afraid to experiment.