Clotted cream or heavy cream

Use the same weight. For clotted cream, whip lightly or spoon over; it is thinner and less nutty. For heavy cream, it whips and cooks the same.

For cooking only, use 75% single cream plus 25% melted unsalted butter by weight; it will not whip and is less rich.

Use 75% of the weight off the heat or over low heat; it is tangy and can split, so not for whipping.