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Wikipedia
Cream (including light whipping cream) is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators". In many countries, cream is sold in several grades depending on the total butterfat content. Cream can be dried to a powder for shipment to distant markets. Cream may have thickening agents and stabilisers added without this needing to be declared on packaging, depending upon the jurisdiction. Cream skimmed from milk may be called "sweet cream" to distinguish it from whey cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy and “cheesy”. Cream produced by cows (particularly Jersey cattle) grazing on natural pasture often contains some natural carotenoid pigments derived from the plants they eat; this gives the cream a slight yellow tone, hence the name of the yellowish-white colour, cream. Cream from cows fed indoors, on grain or grain-based pellets, is white.
[edit] About Cream
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 commericallly available forms of milk cream include heavy whipping cream, light cream, and half and half.
Recipes With Cream
Amaretto, Cream, Liqueur
Cream, Green Onion
Cream, Cream Cheese, Ranch Dressing
Cream, Milk
Chocolate, Cream
