Cream
Dairy cream used to add richness, softness, and body to cocktails. Provides a smooth mouthfeel and rounds sharp or bitter flavours.
Quick Facts
Flavour Profile
Primary Flavours
Tasting Notes
Clean, creamy mouthfeel with subtle dairy sweetness. Acts as a softening agent rather than a dominant flavour.
Recommended Brands
Budget Choice
Supermarket double cream
Premium Choice
Fresh British double cream (Higher fat content, cleaner flavour)
Storage & Handling
Store refrigerated and sealed. Shake gently before use. Use immediately once opened for best quality.
Shelf Life
Unopened: As per use-by date. Opened: 2–3 days refrigerated
Cream
Dairy cream used to add richness, softness, and body to cocktails. Provides a smooth mouthfeel and rounds sharp or bitter flavours.
Pro Tip
If the drink tastes flat, add bitterness — not less cream.
Usage
Used as a mixer to add texture and richness. Typically shaken to fully integrate and create a smooth, velvety consistency.
Top Tips
- Use fresh double or heavy cream for best texture.
- Shake hard to fully emulsify and avoid separation.
- Balance with bitterness or acidity to prevent heaviness.
Possible Substitutions
- Half-and-half (lighter)
- Milk (much lighter, less texture)
- Coconut cream (non-dairy, stronger flavour)
Production Method
Produced by separating high-fat cream from fresh milk, typically via centrifugation. Not fermented.
History & Context
Cream has been used in cocktails since the early 20th century, particularly in dessert-style and after-dinner drinks. Its ability to soften strong flavours made it a staple in classics like the White Russian.