Cream

heavy creamdouble creamwhipped creamcremecreamsmilk creamall-purpose creamcrèmeheavy whipping creamsingle cream
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization.wikipedia
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Milk

cow's milkcow milkwhole milk
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization.
Milk is processed into a variety of products such as cream, butter, yogurt, kefir, ice cream, and cheese.

Saturated fat

saturated fatty acidsaturatedsaturated fats
It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat.
Examples of foods containing a high proportion of saturated fat include animal fat products such as cream, cheese, butter, other whole milk dairy products and fatty meats which also contain dietary cholesterol.

Sour cream

soured creamculturedgräddfil
In many countries, cream is usually sold partially fermented: sour cream, crème fraîche, and so on.
Sour cream (American English) or soured cream (British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria.

Separator (milk)

cream separatorseparatorcream separators
In the industrial production of cream, this process is accelerated by using centrifuges called "separators".
A separator is a centrifugal device that separates milk into cream and skimmed milk.

Butter

Bennecultured buttermelted butter
This is also the origin of butter's yellow color.
It is made by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk.

Cream (colour)

creamcreamycream colour
Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some natural carotenoid pigments derived from the plants they eat; this gives it a slightly yellow tone, hence the name of the yellowish-white color: cream.
Cream is the colour of the cream produced by cattle grazing on natural pasture with plants rich in yellow carotenoid pigments, some of which are incorporated into the fresh milk (specifically, the butterfat).

Ice cream

ice-creamIcecreamDairy Division
Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes.
It may be made from dairy milk or cream and is flavored with a sweetener, either sugar or an alternative, and any spice, such as cocoa or vanilla.

Sauce

saucesmother saucecream sauce
Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes.
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods.

Custard

pastry creamegg custardcrème pâtissière
Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes.
Custard is a variety of culinary preparations based on milk or cream cooked with egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin.

Soup

soupscanned soupcondensed soup
Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes.
Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream.

Crème fraîche

crème fraichecreme fraichefresh Ontario milk and cream
In many countries, cream is usually sold partially fermented: sour cream, crème fraîche, and so on.
Crème fraîche is produced by adding a starter culture to heavy cream and allowing it to stand at an appropriate temperature until it thickens.

Eggnog

egg nogEgg toddyegg-nog
Whipped cream is served as a topping on ice cream sundaes, milkshakes, lassi, eggnog, sweet pies, strawberries, blueberries or peaches.
It is traditionally made with milk, cream, sugar, whipped egg whites, and egg yolks (which gives it a frothy texture, and its name).

Homogenization (chemistry)

homogenizedhomogenizationhomogenizing
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization.
It is normally preceded by "standardization" (the mixing of several different milking herds and/or dairies to produce a more consistent raw milk prior to processing and to prevent, reduce and delay natural separation of cream from the rest of the emulsion).

Irish cream

cream liqueursIrish cream liqueur
Irish cream is an alcoholic liqueur which blends cream with whiskey, and often honey, wine, or coffee.
Irish cream is a cream liqueur based on Irish whiskey, cream and other flavorings.

Clotted cream

Cornish clotted creamdevon creameshta
Clotted cream, common in the United Kingdom, is made through a process that starts by slowly heating whole milk to produce a very high-fat (55%) product.
Clotted cream (dehen molys, sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly.

Whey

whey powdersweet wheylactoserum
Cream skimmed from milk may be called "sweet cream" to distinguish it from cream skimmed from whey, a by-product of cheese-making.
Cream can be skimmed from whey.

Churning (butter)

churningchurnedchurning butter
Butter is made by churning cream to separate the butterfat and buttermilk.
Churning is the process of shaking up cream or whole milk to make butter, usually using a butter churn.

Ganache

chocolate sauceGanashicing
It is made from chocolate and cream.

Buttermilk

butter milkcultured buttermilkMajjige
Butter is made by churning cream to separate the butterfat and buttermilk.
Traditionally, it was the liquid left behind after churning butter out of cultured cream; most modern buttermilk is cultured, however.

Butterfat

milkfatmilk fatfat
Butter is made by churning cream to separate the butterfat and buttermilk.
Milk and cream are often sold according to the amount of butterfat they contain.

Smetana (dairy product)

smetanapavlakatejföl
Smetana is a heavy cream derived (15–40% milk fat) Central and Eastern European sweet or sour cream.
It is a dairy product produced by souring heavy cream.

Half and half

half-and-halfbelowhalf & half creamer
Cream (usually light/single cream or half and half) is often added to coffee in the US and Canada.
In Canada and the United States, half and half almost always refers to a light cream typically used in coffee.

Oreo

OreosOreo cookieOreo cookies
Oreo and Hydrox cookies are a type of sandwich cookie in which two biscuits have a soft, sweet filling between them that is called "crème filling."
An Oreo is a sandwich cookie consisting of two (usually chocolate) wafers with a sweet crème filling.

Crema (dairy product)

cremaQueso Crema
Mexican crema (or cream espesa) is similar to crème fraîche.
Crema, sometimes referred to as crema espesa (English: "thick cream"), and referred to as crema fresca (English: "fresh cream") in Mexico, is a Mexican and Central American dairy product prepared with heavy cream and buttermilk.

Whipped cream

whipped toppingchantilly creamCrème Chantilly
Whipped cream is served as a topping on ice cream sundaes, milkshakes, lassi, eggnog, sweet pies, strawberries, blueberries or peaches.
Whipped cream is cream that is whipped by a whisk or mixer until it is light and fluffy.