A thick white substance derived from Cow's milk used in a wide variety of recipes. Cream is mostly made up of butterfat and buttermilk, which separate with churning. The most common commercially available forms of milk cream include heavy whipping cream, light cream, and half and half.


Other names: whipping cream, heavy cream, sweet cream, light cream
Translations: Krējums, Grietinėlė, Smântână, Krema, Kem, Krem, Room, क्रीम, Creme, Крем, Κρέμα, كريم, 크림, Smetana, Krim, 奶油, Crema, Smotana, Crema, קרם, Grädde, Крем, クリーム, Crème, Sahne, Fløde, Krem, Crema, Крем, Kerma, Сметана

Physical Description

Cream is generally thick and white. It can appear frothy and sometimes has a layer of butter-like fat floating in it.

Colors: white to medium creamy white

Tasting Notes

Flavors: sweet and creamy
Mouthfeel: Thick and luxurious, Soothing and satisfying
Food complements: Cheese, Fresh berries, Coffee, Vegetables, Peaches
Beverage complements: Coffee, Coffee liquors
Substitutes: Milk, Non-fat milk, Powdered milk, Buttermilk, Soy milk, Almond milk, Coconut milk

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Most cream will be bought in your local grocery store. look for a carton or bottle that is not expired or has a stale date the furthest date from today.
Buying: Available at an grocer and most dairies.

Preparation and Use

Cream can be used by itself or to enhance other dishes.

Conserving and Storing

Store in the refridgerator when not in use.



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