Why is single cream thicker than whipping cream, even though the fat % is lower?

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The title says it all. From what I can tell single cream is about 20% milk fat, and whipping cream clocks in at 5. So why is single cream so much thicker (more viscose)?

All the answers I’ve seen cite the only difference as fat %, but this doesn’t explain the difference in viscosity. What do the British do to their cream‽

-A confused Canadian living in the UK

Edit: I didn’t buy Elmlea or anything like that, and both single cream and whipping cream from e.g. Sainsbury’s or Tesco list 100% Dairy Cream as the only ingredient, so what gives‽

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celexico

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Posted: 4 months ago
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