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