The main difference between the various creams is the amount of fat in each and the method used in their production. The fat content is important when deciding what the cream is best used for – the higher the fat, the better the cream will whip and the richer the final product will taste.

It’s best to use single and double cream in cooking, although the former (which contains only 18 to 20% fat) is more prone to separating when heated.

That said, single or pouring cream is ideal for use in coffee or cocktails, or poured over fruit, although, unlike whipping cream, which contains more than 30% fat and added stabilisers, it cannot be whipped.

Heavy cream, on the other hand, contains 40% milk fat and as a result, whips easily to a thick consistency.

Finally, when it comes to double cream, you’re looking at a fat content as high as 48%, which makes this cream easy to whip and utterly sublime on scones.