▁pretty ▁much ▁standard ized ▁around ▁the ▁following ▁types : ▁ ▁Sweden ▁In ▁Sweden , ▁cre am ▁is ▁usually ▁sold ▁as : ▁Mat lag nings gr äd de ▁(" cook ing ▁cre am "), ▁ 1 0 – 1 5 ▁% ▁K aff egr äd de ▁(" C off ee ▁cre am "), ▁ 1 0 - 1 2 ▁%, ▁earlier ▁mostly ▁ 1 2 ▁% ▁Vis p gr äd de ▁( wh ipping ▁cre am ), ▁ 3 6 – 4 0 ▁%, ▁the ▁ 3 6 ▁% ▁variant ▁often ▁has ▁add it ives . ▁ ▁M ell ang rä d de ▁( 2 7 %) ▁is , ▁now ad ays , ▁a ▁less ▁common ▁variant . ▁ ▁Gr ä dd fil ▁( us ually ▁ 1 2 ▁%) ▁and ▁Cre me ▁Fra iche ▁( us ually ▁around ▁ 3 5 ▁%) ▁are ▁two ▁common ▁s our ▁cre am ▁products . ▁▁ ▁Switzerland ▁ ▁In ▁Switzerland , ▁the ▁types ▁of ▁cre am ▁are ▁leg ally ▁defined ▁as ▁follows : ▁ ▁S our ▁cre am ▁and ▁cr ème ▁fra î che ▁( G erman : ▁S auer ra hm , ▁Cr ème ▁fra î che ; ▁French : ▁cr ème ▁acid ul ée , ▁cr ème ▁fra î che ; ▁Italian : ▁p anna ▁acid ula , ▁cr ème ▁fra î che ) ▁are ▁defined ▁as ▁cre am ▁sou red ▁by ▁b acter ial ▁cult ures . ▁ ▁Th ick ▁cre am ▁( G erman : ▁verd ick ter ▁Rah m ; ▁French :