Cream is the liquid skimmed from milk prior to homogenization, therefore having a higher butterfat content. It is used in cooking, baking, pastry, and as a beverage component.

Health considerations

Nutritional content of cream varies by fat percentage. Cream may contain added emulsifiers, thickening agents, stabilisers, and colouring agents. See: butter, milk

Keep in mind

Different countries have different terms to refer to cream with a particular butterfat content, such as heavy cream, half and half, double cream, and single cream.

May be found in

Ice cream, whipped cream, custard, sauces, soups, stews, puddings, coffee, creamers, liqueurs, caramel, flan, creme brulee, prepared dishes


What’s Cooking America

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