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Cream
Whipped cream on top of apple crisp
  • Cookbook: Cream
  •   Media: Cream
A bottle of unhomogenised milk, with the cream clearly visible, resting on top of the milk

Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat.[1][2]

Cream skimmed from milk may be called "sweet cream" to distinguish it from cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy, and "cheesy".[3] In many countries partially fermented cream is also sold as: sour cream, crème fraîche, and so on. Both forms have many culinary uses in both sweet and savoury dishes.

Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some fat-soluble carotenoid pigments derived from the plants they eat; traces of these intensely coloured pigments concentrated during separation give cream a slightly yellow hue, hence the name of the yellow-tinged off-white colour cream. Carotenoids are also the origin of butter's yellow colour. Cream from goat's milk, water buffalo milk, or from cows fed indoors on grain or grain-based pellets, is white.[4]

Cuisine

[edit]
Christmas cake covered with whipped cream

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. Whipped cream is served as a topping on ice cream sundaes, milkshakes, lassi, eggnog, sweet pies, strawberries, blueberries, or peaches. Cream is also used in Indian curries such as masala dishes. Both single and double cream (see Types for definitions) can be used in cooking. Double cream or full-fat crème fraîche is often used when the cream is added to a hot sauce, to prevent it separating or "splitting". Double cream can be thinned with milk to make an approximation of single cream.[citation needed]

Cream (usually light/single cream or half and half) may be added to coffee.[citation needed]

The French word crème denotes not only dairy cream but also other thick liquids such as sweet and savory custards, which are normally made with milk, not cream.[5]

Types

[edit]
Stewed nectarines and heavy cream

Different grades of cream are distinguished by their fat content, whether they have been heat-treated, whipped, and so on. In many jurisdictions, there are regulations for each type.[citation needed]

Australia and New Zealand

[edit]

The Australia New Zealand Food Standards Code – Standard 2.5.2 – Defines cream as a milk product comparatively rich in fat, in the form of an emulsion of fat-in-skim milk, which can be obtained by separation from milk. Cream sold without further specification must contain no less than 350 g/kg (35%) milk fat.[6]

Manufacturers labels may distinguish between different fat contents, a general guideline is as follows:

Name Fat content % Main uses
Extra light (or 'lite') 12–12.5
Light (or 'lite') 18–20
Thickened cream 35–36.5 Cream with added gelatine and/or other thickeners to give the cream a thicker texture, also possibly with stabilisers to aid the consistency of whipped cream. Such cream would not typically be used for cooking.
Cream >= 35 Recipes calling for cream are usually referring to pure cream with about 35% fat. This is used for cooking as well as for pouring and whipping. It is comparable to whipping cream in some other countries.
Double cream 48–60 [7]

Canada

[edit]

Canadian cream definitions are similar to those used in the United States, except for "light cream", which is very low-fat cream, usually with 5 or 6 percent butterfat.[8] Specific product characteristics are generally uniform throughout Canada, but names vary by both geographic and linguistic area and by manufacturer: "coffee cream" may be 10 or 18 percent cream and "half-and-half" (crème légère) may be 3, 5, 6 or 10 percent, all depending on location and brand.[9][10]

Regulations allow cream to contain acidity regulators and stabilizers. For whipping cream, allowed additives include skim milk powder (≤ 0.25%), glucose solids (≤ 0.1%), calcium sulphate (≤ 0.005%), and xanthan gum (≤ 0.02%).[11] The content of milk fat in canned cream must be displayed as a percentage followed by "milk fat", "B.F", or "M.F".[12]

Name Minimum
milk fat % 		Additional definition Main uses
Manufacturing cream 40 Crème fraîche is also 40–45% but is an acidified cultured product rather than sweet cream. Commercial production.
Whipping cream 33–36 Also as cooking or "thick" cream 35% with added stabilizers. Heavy cream must be at least 36%. In Francophone areas: crème à fouetter 35%; and for cooking, crème à cuisson 35%, crème à l'ancienne 35% or crème épaisse 35%. Whips into a creamy and smooth topping that is used for pastries, fresh fruits, desserts, hot cocoa, etc. Cooking version is formulated to resist breaking when heated (as in sauces).
Table cream 15–18 Coffee cream. Also as cooking or "thick" cream 15% with added stabilizers. In Francophone areas: crème de table 15% or crème à café 18%; and for cooking, crème champêtre 15%, crème campagnarde (country cream) 15% or crème épaisse 15%. Added as rich whitener to coffee. Ideal for soups, sauces and veloutés. Garnishing fruit and desserts. Cooking version is formulated to resist breaking when heated.
Half and half 10 Cereal cream. Product with the most butterfat in the light cream category. In Francophone areas: crème à café 10% and sometimes crème légère 10%. Approximately equal to a 50/50 blend of table cream (at 16–18%) and whole milk (at 3.25%), hence the common name in English. Poured over hot cereal as a garnish. Ideal in sauces for vegetables, fish, meat, poultry, and pasta. Also in cream soups.
Light cream 3–10 Light cream 6%. In Francophone areas: mélange de lait et de crème pour café 5%, Crémette™ 5% or crème légère 3% to 10%. A mixture of milk and cream. 5% product is similar to the richest Guernsey or Jersey milk. A lower fat alternative to table cream in coffee.

France

[edit]

In France, the use of the term "cream" for food products is defined by the decree 80-313 of April 23, 1980.[13] It specifies the minimum rate of milk fat (12%) as well as the rules for pasteurisation or UHT sterilisation. The mention "crème fraîche" (fresh cream) can only be used for pasteurised creams conditioned on production site within 24h after pasteurisation. Even if food additives complying with French and European laws are allowed, usually, none will be found in plain "crèmes" and "crèmes fraîches" apart from lactic ferments (some low cost creams (or close to creams) can contain thickening agents, but rarely).[citation needed] Fat content is commonly shown as "XX% M.G." ("matière grasse").

Name Milk fat % Definition Main uses
Without lactic ferments added (liquid texture)
Crème fraîche crue 30-40 Directly from the farm production. Local food circuits. No sterilisation and no pasteurisation.
Crème fleurette 30 No sterilisation but pasteurised. Liquid and soft the first days, it gets heavier and develops a more pronounced taste with time. Commonly used by cooks in restaurants.
Crème entière liquide 22-40 UHT sterilised (in France, a cream can not legally be called "fraîche" if it has been UHT sterilised).
Crème fraîche liquide: 30-40

(usually 30%)

Pasteurised (can be called "fraîche"). Mostly used for fruit desserts and to make crème chantilly or ganaches. Can also be used to make white sauces or added in soups or pastas.
Crème fraîche légère liquide 12-21

(usually 15)

Pasteurised (can be called "fraîche"). Less fat. Can be used for the same recipes as the non diet one but sometimes considered as less tasty and/or less convenient to cook with.
With lactic ferments added (heavy texture)
Crème crue maturée 30-40 Directly from the farm production. Local food circuits. No sterilisation and no pasteurisation.
Crème entière épaisse 22-40 UHT sterilised (in France, a cream can not legally be called "fraîche" if it has been UHT sterilised).
Crème fraîche épaisse 30-40

(usually 30)

Pasteurised (can be called "fraîche"). Suits best for cooking especially reductions and liaisons (used as a binding agent). Also used to cook quiches (such as quiche Lorraine).
Crème fraîche légère épaisse 12-21

(usually 15)

Pasteurised (can be called "fraîche"). Less fat. Can be used for the same recipes as the non diet one but sometimes considered as less tasty and/or less convenient to cook with.
Crème aigre 16-21 More acidic taste. Same product as the American sour cream or the Canadian crème sure, but rarely used in France.

Russia

[edit]

Russia, as well as other EAC countries, legally separates cream into two classes: normal (10–34% butterfat) and heavy (35–58%),[14] but the industry has pretty much standardized around the following types:

English Russian Transliteration Milk fat (wt%)
Low-fat or drinking[14][15] cream Нежирные (питьевые) сливки Nezhirnÿe[16] (pityevÿe) slivki 10%
(Normal) Cream Сливки Slivki 15–20
Whipping cream Сливки для взбивания Slivki dlya vzbivaniya 33–35
Double cream Двойные (жирные) сливки Dvoinÿe (Zhirnÿe) slivki 48

Sweden

[edit]

In Sweden, cream is usually sold as:

  • Matlagningsgrädde ("cooking cream"), 10–15%
  • Kaffegrädde ("Coffee cream"), 10–12%, earlier mostly 12%
  • Vispgrädde (whipping cream), 36–40%, the 36% variant often has additives.

Mellangrädde (27%) is, nowadays, a less common variant. Gräddfil (usually 12%) and Creme Fraiche (usually around 35%) are two common sour cream products.

Switzerland

[edit]
See also: Swiss cheeses and dairy products

In Switzerland, the types of cream are legally defined[17] as follows:

English[18] German French Italian Typical
milk fat
wt%		 Minimum
milk fat
wt%
Double cream Doppelrahm double-crème doppia panna 45 45
Full cream
Whipping cream
Cream		 Vollrahm
Schlagrahm
Rahm/Sahne		 crème entière
crème à fouetter
crème		 panna intera
panna da montare
panna		 35 35
Half cream Halbrahm demi-crème mezza panna 25 15
Coffee cream Kaffeerahm crème à café panna da caffè 15 15

Sour cream and crème fraîche (German: Sauerrahm, Crème fraîche; French: crème acidulée, crème fraîche; Italian: panna acidula, crème fraîche) are defined as cream soured by bacterial cultures.

Thick cream (German: verdickter Rahm; French: crème épaissie; Italian: panna addensata) is defined as cream thickened using thickening agents.

United Kingdom

[edit]

In the United Kingdom, these types of cream are produced.[19] Fat content must meet the Food Labelling Regulations 1996.[20]

Name Minimum
milk fat 		Additional definition Main uses
Clotted cream[20] 55 is clotted (by heat treatment) Clotted cream is the thickest cream available and a traditional part of a cream tea and is spread onto scones like butter.
Extra-thick double cream 48 is heat-treated, then quickly cooled Extra-thick double cream is the second thickest cream available. It is spooned onto pies, puddings, and desserts due to its heavy consistency.
Double cream[20] 48 Double cream whips easily and produces heavy whipped cream for puddings and desserts.
Whipping cream[20] 35 Whipping cream whips well and produces lighter whipped cream than double cream.
Whipped cream[20] 35 has been whipped Whipped cream is typically used for decorating cakes, as a topping on desserts, or as an accompaniment with fresh fruit.
Sterilized cream[20] 23 is sterilized
Cream or single cream[20] 18 is not sterilized Single cream is poured over puddings, used in sauces, and added to coffee.
Extra-thick single cream[19] 18 not sterilized; homogenised for consistency like double cream
Sterilized half cream[20] 12 is sterilized
Half cream[20] 12 Uncommon. Used in some cocktails.

United States

[edit]

In the United States, cream is usually sold as:

Name Fat content Main uses
Half and half 10.5-18 Half and half is equal parts milk and light cream, and is added to coffee.
Light cream 18–30 Light cream is added to coffee and hot cereal, and is also used as an ingredient in sauces and other recipes.
Whipping cream 30–36 Whipping cream is used in sauces and soups, and as a garnish. Whipping cream will only produce whipped cream with soft peaks.
Heavy (whipping) cream 36+ Heavy whipping cream produces whipped cream with stable peaks.
Manufacturer's cream 36-40 [21] Used in commercial and professional production applications. Not generally available at retail until recently[when?].

Not all grades are defined by all jurisdictions, and the exact fat content ranges vary. The above figures, except for "manufacturer's cream", are based on the Code of Federal Regulations, Title 21, Part 131.[22][23]

Processing and additives

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Cream may have thickening agents and stabilizers added. Thickeners include sodium alginate, carrageenan, gelatine, sodium bicarbonate, tetrasodium pyrophosphate, and alginic acid.[24]: 296 [25]

Other processing may be carried out. For example, cream has a tendency to produce oily globules (called "feathering") when added to coffee. The stability of the cream may be increased by increasing the non-fat solids content, which can be done by partial demineralisation and addition of sodium caseinate, although this is expensive.[24]: 297 

Other cream products

[edit]
Chart of 50 types of milk products and relationships, including cream (click on image to enlarge)
  • Butter is made by churning cream to separate the butterfat and buttermilk. This can be done by hand or by machine.
  • Whipped cream is made by whisking or mixing air into cream with more than 30% fat, to turn the liquid cream into a soft solid. Nitrous oxide, from whipped-cream chargers may also be used to make whipped cream.
  • Sour cream, produced in many countries, is cream (12 to 16% or more milk fat) that has been subjected to a bacterial culture that produces lactic acid (0.5%+), which sours and thickens it.
  • Crème fraîche (28% milk fat) is slightly soured with bacterial culture, but not as sour or as thick as sour cream. Mexican crema (or cream espesa) is similar to crème fraîche.
  • Smetana is a heavy cream-derived (15–40% milk fat) Central and Eastern European sweet or sour cream.
  • Rjome or rømme is Norwegian sour cream containing 35% milk fat, similar to Icelandic sýrður rjómi.
  • Clotted cream in the United Kingdom is made through a process that starts by slowly heating whole milk to produce a very high-fat (55%) product, similar to Indian malai.
  • Reduced cream is a cream product in New Zealand, often used to make Kiwi dip.

Other items called "cream"

[edit]

Some non-edible substances are called creams due to their consistency: shoe cream is runny, unlike regular waxy shoe polish; hand/body "creme" or "skin cream" is meant for moisturizing the skin.[citation needed]

Regulations in many jurisdictions restrict the use of the word cream for foods. Words such as creme, kreme, creame, or whipped topping (e.g., Cool Whip) are often used for products which cannot legally be called cream, though in some jurisdictions even these spellings may be disallowed, for example under the doctrine of idem sonans.[26][27] 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." In some cases, foods can be described as cream although they do not contain predominantly milk fats; for example, in Britain, "ice cream" can contain non-milk fat (declared on the label) in addition to or instead of cream, and salad cream is the customary name for a non-dairy condiment that has been produced since the 1920s.[28]

In other languages, cognates of "cream" are also sometimes used for non-food products, such as fogkrém (Hungarian for toothpaste), or Sonnencreme (German for sunscreen).[citation needed]

Some products are described as "cream alternatives". For example, Elmlea Double, etc. are blends of buttermilk or lentils and vegetable oil with other additives sold by Upfield in the United Kingdom packaged and shelved in the same way as cream, labelled as having "a creamy taste".[29]

See also

[edit]

References

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Cream

View on Grokipedia
from Grokipedia
Cream is a composed of the higher-fat layer that naturally rises to the top of unhomogenized before separation, rich in globules and typically yellowish in color. It has been used in cooking, , and as a direct food ingredient for millennia, with origins tracing back to the early days of in the Palaeolithic Era. Cream varies by fat content and processing, ranging from light to heavy varieties, and is a key component in many cuisines worldwide.

Definition and History

Definition

Cream is a consisting of the high-fat fraction separated from whole , forming an oil-in-water where globules are dispersed in an aqueous phase of skim , , proteins, and . It typically contains 10% to 40% by weight, with variations such as half-and-half (10.5-18%), light cream (18-30%), and (36-40% or more). Traditionally, cream was separated from by allowing it to rise naturally to the surface through , a method used for millennia before mechanical innovations. This content distinguishes cream from lower-fat products and positions it as a versatile in culinary applications. In major jurisdictions, legal standards define cream based on minimum fat percentages to ensure consistent quality and labeling. In the United States, the requires cream to contain at least 18% milk fat. In the , the term "cream" is reserved exclusively for products derived from milk under (EEC) No 1898/87; minimum fat content is defined nationally, typically at least 30% in many member states. These thresholds differentiate cream from whole (approximately 3.25-3.5% fat) and skim (0.5% fat or less), while excluding , which is produced by agitating cream to yield a solid fat product with at least 80% milk fat. Cream exhibits basic physical properties that reflect its composition, including a color ranging from to , attributed to in the fat fraction. Its texture is fluid and viscous in liquid form, but higher-fat types can incorporate air to form a semi-solid whipped structure. under refrigeration is generally 2-3 weeks for pasteurized cream, limited by microbial growth and fat oxidation.

History

The use of cream as a dairy product dates back to ancient civilizations, where natural skimming methods were employed to separate it from milk. In ancient Egypt during the Pharaonic period (circa 3200–332 BCE), dairy manufacturing involved basic separation techniques to obtain cream, which was integrated into local food preparations alongside cheese and butter production. During the Middle Ages in Europe, cream production advanced through monastic communities, which played a central role in dairy farming and preservation techniques. Monasteries managed extensive agricultural estates that included milk processing to support self-sufficiency and regional trade. In England, medieval records highlight involvement in dairy output, with cream often produced via natural settling or gentle heating methods to create preserved forms like clotted cream, which facilitated trade across markets. The marked a pivotal shift toward industrialization in cream production, driven by technological innovations that enabled efficient large-scale separation. In 1878, Swedish engineer patented the first practical centrifugal cream separator, which revolutionized the process by rapidly spinning to separate cream without relying on or manual skimming, thereby boosting output for commercial use. In the , further advancements focused on preservation and uniformity, with ultra-high-temperature (UHT) processing emerging in the to extend through rapid heating and aseptic packaging. This method, initially applied to and cream mixes in the late 1950s and commercialized for fluid products by the mid-, allowed for longer storage without while maintaining quality. Post-World War II, global standardization efforts by organizations like the (ISO) developed testing methods and hygiene protocols for processing, including fat content determination in cream, to facilitate and ensure consistent product safety across regions. Culturally, cream gained prominence in during the , as Italian influences introduced richer dairy applications in sauces and desserts, elevating its status from a basic ingredient to a staple in refined dishes.

Production and Processing

Milk Separation

The initial extraction of cream from relies on separating the lighter globules from the denser skim milk components. This process exploits differences in , where , being less dense, naturally rises or is mechanically directed away from the aqueous phase. In the traditional natural skimming method, is allowed to stand undisturbed in a container, permitting to cause the globules to coalesce and float to the surface over time, forming a distinct cream layer that is then manually skimmed off. This pre-industrial technique typically requires 12 to 24 hours for effective separation, depending on factors such as freshness and ambient temperature, and was widely practiced before mechanical innovations. The modern method uses high-speed separators to accelerate this separation efficiently on an industrial scale. is fed into a rotating bowl containing stacked conical discs, spinning at 6,000 to 10,000 RPM, which generates thousands of times stronger than ; this force drives lighter towards the center and outwards through axial outlets, while heavier skim milk is directed to peripheral channels. Several factors influence the yield and quality of separated . The fat content of whole cow's , averaging 3 to 5% by weight, directly determines the potential volume of , as higher initial levels produce more extractable . Optimal separation occurs at temperatures of 35 to 40°C, where is reduced without risking or damage, enhancing the efficiency of both natural and centrifugal methods. Breed variations also play a role; for instance, cows produce with richer content (around 5%), yielding higher-quality compared to breeds (typically 3.5 to 4%). Yield calculations for are based on the fat balance equation, accounting for the percentage in the original , the desired in the , and residual in skim milk (usually 0.05 to 0.1%). For with 4% separated into at 40% , the yield is approximately 10% of the original volume, as the total mass is concentrated into this smaller portion while minimizing losses in the skim.

Homogenization and Pasteurization

After separation, cream undergoes homogenization to achieve a stable . This process involves forcing the cream through small nozzles or orifices in a high-pressure at 100-200 bar, which mechanically disrupts the fat globules, reducing their average diameter from 3-10 μm to less than 1 μm. By breaking down these globules and increasing their surface area, homogenization prevents creaming and separation, resulting in a smoother, more uniform texture suitable for further processing or direct consumption. Industrial , often operating in single- or two-stage configurations, are the standard equipment for this step, with the first stage handling the majority of the to achieve efficient fat disruption. Pasteurization follows homogenization to ensure microbial safety while preserving quality. The high-temperature short-time (HTST) method heats cream to 72°C for 15 seconds, effectively killing pathogens such as and other bacteria without significantly altering taste or nutritional profile. For extended , ultra-high temperature (UHT) pasteurization is used, treating cream at 135-150°C for 1-2 seconds, which achieves near-sterility and allows ambient storage. This thermal treatment denatures harmful microorganisms while maintaining the cream's creamy consistency, as the brief exposure limits flavor changes like cooked notes. Plate heat exchangers are typically employed for pasteurization, providing rapid, controlled heating and cooling in a continuous flow system.

Additives and Standardization

To ensure consistency in texture and prevent issues such as separation or collapse during whipping, dairy cream often incorporates stabilizers like at levels typically ranging from 0.1% to 0.5% by weight. This seaweed-derived interacts with proteins to enhance and foam stability without altering flavor. Emulsifiers, such as mono- and diglycerides of fatty acids, are also commonly added to promote uniform fat distribution and extend in processed creams, functioning by reducing between fat globules and the aqueous phase. Standardization of cream involves precisely adjusting the content through blending with , , or other fractions to achieve targeted percentages required for specific products. For instance, half-and-half is standardized to contain between 10.5% and 18% by combining equal parts of (approximately 3.25% ) and light cream (around 18-30% ), ensuring uniformity across batches for commercial consistency. This process, often automated in production facilities, maintains product quality while complying with regulatory definitions. International regulations govern the use of additives in cream to prioritize safety and authenticity. In the , Regulation (EC) No 1333/2008 permits certain stabilizers and emulsifiers, such as (E 407), at levels in unflavored pasteurized cream (category 01.6.1). In the United States, the FDA allows stabilizers and emulsifiers as "safe and suitable" ingredients in creams like and half-and-half under 21 CFR Part 131, without a universal percentage cap but subject to good manufacturing practices that limit usage to the minimum necessary for functionality, often not exceeding 0.5% for specific emulsifiers like . Quality control in cream production includes rigorous testing to verify safety and purity, such as measuring somatic cell counts to assess udder health and milk quality, with limits not exceeding 750,000 cells per milliliter as per the FDA's Pasteurized Milk Ordinance standards, which apply to the raw milk used in cream separation. Additionally, screening for antibiotic residues is mandatory through methods like microbial inhibition tests or enzyme-linked immunosorbent assays to ensure levels remain below maximum residue limits (e.g., zero tolerance for many beta-lactams in the U.S.), preventing contamination that could affect downstream processing or consumer health. These tests are conducted at multiple stages, from farm bulk tanks to final product, to uphold market compliance.

Composition and Nutrition

Chemical Composition

Cream, as the lipid-rich fraction separated from bovine , consists primarily of , , proteins, , and minerals, with the exact proportions varying based on the fat content, which typically ranges from 10% to 40% in commercial products. For heavy whipping cream (approximately 36% ), constitutes about 58% of the total composition, serving as the continuous phase in which other components are dispersed. The phase, comprising roughly 36%, is predominantly triglycerides, which account for over 98% of the milk content and form the core of milk fat globules. Proteins make up 2-3% of cream, including micelles and proteins that contribute to its structural stability, while , the primary , is present at 3-4% and imparts mild sweetness. Minerals, such as calcium and , comprise about 0.7-1%, primarily in ionic forms that support emulsification and buffering. The in cream is structured as globules with an average diameter of 3-5 μm, enveloped by a (MFGM) that consists of a trilayer of phospholipids (e.g., and ) and glycoproteins, comprising 2-6% of the total mass. This membrane, derived from the mammary epithelial cell secretions, stabilizes the by preventing coalescence. Triglycerides within the globules are esterified from a mix of fatty acids, with saturated fats dominating at 65-70% of the total, including (C16:0) as the most abundant at around 25-30%. Unsaturated fatty acids account for 30-35%, primarily (C18:1) at approximately 25%, which influences the cream's fluidity and whipping properties. Cream exhibits a slightly acidic range of 6.6-6.7, similar to that of whole , due to the presence of phosphates and citrates that maintain colloidal stability. Its density varies with content, typically falling between 0.99 and 1.03 g/cm³ at 20°C, lower than milk's due to the buoyant fat globules. Variations in can occur based on the animal's diet; for instance, cream from grass-fed cows contains higher levels of (CLA), a bioactive unsaturated , often 2-4 times more than in grain-fed counterparts, reaching up to 118 mg per in .

Nutritional Content

Cream exhibits high caloric density, typically ranging from 300 to 400 kcal per 100 grams, with the energy primarily sourced from its content. For (at least 36% ), this equates to approximately 340 kcal per 100 grams. The macronutrient composition of cream includes 30 to 40 grams of , about 2 grams of protein, and 3 grams of carbohydrates per 100 grams, with the carbohydrates mainly comprising . In , the breakdown is 36.1 grams of , 2.8 grams of protein, and 2.8 grams of carbohydrates per 100 grams. Cream provides notable amounts of fat-soluble vitamins, including (often as vitamin A palmitate) at 300 to 400 μg per 100 grams, at 0.1 to 0.5 μg per 100 grams, and , alongside (vitamin B2) at around 0.2 mg per 100 grams. For heavy cream, these values are 408 μg for , 1.6 μg for , 0.9 mg for , and 0.2 mg for per 100 grams. Key minerals in cream include calcium at approximately 65 mg per 100 grams and at about 95 mg per 100 grams. In heavy cream, calcium measures 66 mg and 94 mg per 100 grams.
NutrientAmount per 100 g (Heavy Cream)% Daily Value*
Calories340 kcal17%
Total Fat36.1 g46%
Protein2.8 g6%
Carbohydrates2.8 g1%
408 μg45%
1.6 μg8%
0.9 mg6%
Riboflavin (B2)0.2 mg15%
Calcium66 mg5%
94 mg2%
*Percent Daily Values are based on a 2,000 diet. Data sourced from USDA FoodData Central for heavy whipping cream.

Health Considerations

Consumption of cream, a high-fat , carries potential health risks primarily due to its elevated content, which can contribute to increased levels of () cholesterol, a key risk factor for . Studies in the , including reports from the (WHO), emphasize limiting intake to less than 10% of total daily energy intake to mitigate these risks and support heart health. The U.S. similarly recommend capping at under 10% of , aligning with broader efforts to reduce chronic disease incidence. On the beneficial side, cream contains (CLA), a naturally occurring in products with demonstrated properties that may help modulate immune responses and reduce inflammation-related conditions. Additionally, its content supports vision health by aiding in the maintenance of function and preventing deficiencies that could lead to night blindness or other ocular issues. These nutrients, as outlined in cream's nutritional profile, provide targeted health support when consumed appropriately. Lactose intolerance poses another consideration, affecting approximately 65% to 70% of the global population, where the inability to digest —the sugar in —leads to symptoms such as , , and . typically contains 3% to 4% , which, though lower than in , can still trigger these effects in sensitive individuals, particularly with higher intake volumes. Health authorities advocate moderation in cream consumption to balance these factors; for instance, the USDA guidelines suggest limiting overall while allowing flexibility for dietary patterns like ketogenic (keto) diets, where high-fat such as cream fulfills energy needs with minimal carbohydrates to sustain . In keto contexts, cream's fat profile supports and metabolic goals without exceeding recommended limits when portioned mindfully.

Types and Varieties

Classification by Fat Content

Dairy cream is primarily classified by its milk fat content, which influences its , whipping properties, and culinary versatility. According to the Standard for Cream and Prepared Creams (CODEX STAN 288-1976), cream is defined as a milk product with a minimum of 10% milk fat (m/m), serving as an international baseline for compositional requirements. This threshold ensures cream's emulsion of fat in , distinguishing it from lower-fat products like . Internationally, the (CODEX STAN 206-1999) further classifies light cream as not less than 10% but less than 20% milk fat, whipping cream as not less than 20% but less than 35% milk fat, and as not less than 35% milk fat. In the United States, according to standards from the , categories include light cream (18–30% fat), which is suitable for adding to due to its pourable consistency without excessive richness. Whipping cream follows with 30–36% fat, enabling it to incorporate air effectively for in preparations like mousses. , containing 36% fat or more, provides a thick, stable base ideal for sauces and reductions owing to its high fat globule concentration. Within these fat-based classes, ultra-pasteurized variants are processed at higher temperatures (at or above 280°F for at least 2 seconds) to achieve extended refrigerated shelf life, typically up to 60 days unopened versus 10–18 days for standard pasteurized cream. This treatment, applicable across light, whipping, and heavy categories, minimizes microbial growth while preserving essential qualities, though it may slightly alter flavor compared to conventional pasteurization. International equivalents for these fat thresholds appear in regulatory frameworks like the FDA's, with similar delineations in other standards for consistent trade and labeling.

Processed Varieties

Processed varieties of cream undergo additional treatments to alter texture, flavor, or stability beyond simple separation and . These include , heating and cooling, , and pressurization, resulting in products with distinct characteristics suitable for various applications. is produced through the of pasteurized cream, typically with 18% fat, using such as and . The cream is inoculated with a starter culture and incubated at temperatures of 20-30°C for 12-18 hours until the reaches 4.5-4.6, at which point the is halted by cooling. This process develops the product's tangy flavor and thick consistency through acid production and partial of proteins. Clotted cream is prepared by gently heating unhomogenized full-cream or cream in shallow pans to temperatures of 70-85°C, often using or a water bath, for several hours. The mixture is then left to cool slowly at , allowing the to rise and form a golden crust or "clots" on the surface, which is skimmed off. The final product has a high content of 55-60%, contributing to its rich, velvety texture. Whipped cream involves the mechanical incorporation of air or gas into with 30-36% fat content, expanding its volume by 2-3 times to create a , foamy . This destabilizes the fat globules, allowing them to partially coalesce and trap air bubbles, and is often enhanced by whipping with for better stability. Stabilizers such as may be added to prevent collapse and extend by reinforcing the foam network. Aerosol is a convenient variant of filled into pressurized cans along with like , which dissolves into the fat phase under . Upon dispensing, the expands rapidly, aerating the to produce an instant without manual whipping. This method ensures consistent overrun and texture, typically using standardized to 30-35% fat.

Regional Variations

United Kingdom

In the , cream types are classified by fat content with distinct names: single cream (approximately 18% , pourable for sauces), whipping cream (about 35% , suitable for whipping), double cream (48% or more, rich for pouring and cooking), and (55–60% , thick and spreadable, traditionally from and ).

United States

U.S. varieties align with FDA standards, including half-and-half (10–18% , a mix of and for ), in addition to light, whipping, and heavy creams as described above. (minimum 18% , cultured) is common for both culinary and processed uses.

France

French creams emphasize cultured and thick varieties, such as (30–40% fat, mildly fermented for a tangy, stable texture used in sauces and desserts) and crème entière liquide (full-fat liquid cream at 30% fat). Crème épaisse (thick cream, around 30% fat) is pasteurized without homogenization for a denser consistency.

Other Countries

In countries like , (a thick, unprocessed surface layer from boiled , high in fat) serves as a traditional cream equivalent. Australian standards include thickened cream (35–36% fat, with additives for stability). Variations reflect local practices and regulations.

Regional Variations

United Kingdom

In the , cream is classified according to strict compositional standards established under The Cheese and Cream Regulations 1995, which define specific fat content thresholds for named varieties to ensure consistency and quality in British dairy products. These regulations align with broader European-derived rules emphasizing purity, requiring that creams be derived exclusively from without any substances replacing milk constituents, though limited additives such as colorings are permitted under EU-approved lists. Single cream, containing not less than 18% , is a light pouring cream suitable for direct use over desserts and in lighter applications, distinguishing it within the UK's fat-based classification system. Double cream, with a minimum of 48% , offers a richer consistency ideal for both pouring and cooking, reflecting traditional British preferences for higher-fat dairy options. These standards, upheld by Dairy UK through voluntary codes of practice, prohibit the use of additives that alter the core milk-derived composition in these pure cream varieties, maintaining their unadulterated nature. Clotted cream, a specialty rooted in the traditional scalding methods of and , must contain at least 55% milk fat and features a thick, golden crust formed during gentle heating. Cornish clotted cream specifically holds (PDO) status, granted in 1998, which restricts its production to milk sourced exclusively from and adherence to the regional method, safeguarding its cultural and qualitative distinctiveness. This protection underscores the UK's emphasis on geographical and traditional integrity in dairy naming conventions.

United States

In the , cream varieties are primarily defined and regulated by the (FDA) under standards that emphasize fat content, methods, and product safety to meet consumer demands for versatile products suitable for both home cooking and commercial use. These regulations ensure consistency across the market, allowing for a range of creams that can be used in everything from to baked goods. Half-and-half, a popular staple in American households, is defined by the FDA as a blend of and containing not less than 10.5 percent but less than 18 percent milkfat, providing a lighter alternative to full with a creamy texture ideal for beverages and sauces. This product is typically pasteurized to extend usability while maintaining flavor, reflecting consumer preferences for convenience in daily routines. Light whipping cream, another key variety, contains not less than 30 percent but less than 36 percent milkfat according to FDA specifications, making it suitable for whipping into stable foams for desserts without the richer density of . It is often used in recipes requiring , such as mousses or frostings, and its fat range balances whipability with reduced calorie density compared to higher-fat options. Organic and grass-fed certifications for cream in the adhere to USDA National Organic Program standards, which were fully implemented in 2002 and prohibit the use of synthetic hormones like recombinant bovine somatotropin (rBST) to ensure and environmental integrity. These certifications require cows to receive 100 percent organic feed and access to , with grass-fed claims further verified under USDA guidelines that mandate at least 80 percent of dry matter intake from grass during the . Such labeled creams appeal to health-conscious consumers seeking hormone-free and pasture-raised products. The cream market is dominated by ultra-pasteurized products, with the majority of sales featuring this process to achieve shelf lives of up to 60 days under , catering to widespread distribution and reduced waste in retail settings. This prevalence aligns with FDA-approved standardization practices that enhance microbial safety without additives.

In , cream is deeply embedded in culinary traditions, with fermented varieties playing a central role in due to their rich flavors and versatility in both classic and modern dishes. , a fermented cream with approximately 30% content, is produced by adding such as to , resulting in a tangy, nutty profile that enhances sauces and reductions without curdling under heat. This stability stems from its high and the natural thickening during , making it indispensable in French cooking techniques. Crème entière, or whole cream, typically ranges from 30% to 40% fat and is favored in artisanal production where it is often left unpasteurized to retain its fresh, robust character derived from . In such settings, particularly among small-scale producers, this unprocessed approach highlights the cream's natural creaminess and subtle regional influences. French cream production benefits from protected designations that safeguard quality and heritage, exemplified by the (AOC, now PDO) status awarded to Isigny cream in 1986, which mandates use of milk from a defined zone and specific maturation processes. This protection underscores 's storied dairy legacy, where fertile pastures and traditional farming practices yield creams renowned for their superior richness and integration into iconic dishes like .

Other Countries

In and , thickened cream is a popular variety standardized at a minimum of 35% fat, often incorporating as a stabilizer to enhance whipping stability and texture for culinary applications. These standards are governed by the Australia New Zealand Food Standards Code, which defines cream as a fat-rich derived from separation, ensuring consistency across production. Canada's cream offerings align closely with North American norms, featuring whipping cream at 35% fat content, suitable for both household and commercial use. Regulatory oversight by the Canadian Food Inspection Agency (CFIA) mandates bilingual English-French labeling on all prepackaged products to accommodate the country's linguistic diversity. In , smetana represents a traditional fermented cream integral to , typically ranging from 15% to 30% fat, achieved through bacterial culturing for a tangy profile. This variation emphasizes natural over high-fat whipping, distinguishing it from unfermented creams while maintaining regional authenticity. Sweden's vispgrädde, or whipping cream, is commonly produced at 36% fat, with ultra-high temperature (UHT) processing prevalent to extend without until opened. In neighboring , cream benefits from alpine cow breeds like Brown Swiss, which yield with elevated levels around 4.5%, contributing to richer, more flavorful cream suited to local cheese and dessert traditions.

Culinary Uses

In Desserts and Baking

Cream plays a pivotal role in desserts and due to its ability to emulsify fats, incorporate air, and add luxurious richness without overpowering other flavors. In sweet preparations, —typically with at least 36% fat content—serves as a base that enhances texture and , allowing for foams and smooth custards when properly incorporated. Whipping cream is essential for creating light, airy structures in mousses and ganaches, where it incorporates air bubbles during the whisking process to increase volume and achieve a creamy perfection. The fat in heavy cream stabilizes these air bubbles through proteins like , preventing collapse, while added sugar further reinforces the foam's structure by interacting with the fat globules. In mousses, whipped cream lightens melted , contributing to the dessert's signature fluffiness, and in whipped ganaches, the cream-to- ratio determines the final spreadable or pipeable consistency. In custards and pastries, enriches fillings like crème pâtissière, a thickened mixture of , eggs, , and , by providing a velvety body that withstands temperatures without curdling when gently heated. Recipes often combine equal parts and to balance richness and smoothness, ensuring the custard sets firmly for use in éclairs, tarts, or napoleons. As a foundational in , provides much of the required 10-18% milkfat content by weight in the mix, supplying that coats the palate and stabilizes the during freezing. The base is aerated to achieve an overrun of 50-100%, where air incorporation doubles or more the volume, resulting in a scoopable texture that varies from dense to lighter premium ice creams. Notable global examples highlight cream's versatility in desserts. Chantilly cream, originating in during the 16th century and popularized at the , is sweetened whipped flavored with vanilla, often served atop fruits or pastries for its stable, pillowy peaks. In , relies on full-fat (around 36% fat) thickened with and sugar, molded into a silky, wobbly pudding typically garnished with berries to showcase the cream's pure, indulgent profile.

In Savory Dishes

Cream serves as a foundational element in many savory sauces, where its high fat content—typically 36% or more in —enables it to bind ingredients and create a stable without separating during reduction. In , a classic mother sauce made from a light and white , cream is often incorporated toward the end of cooking to enrich the texture and impart a silky finish, as described in traditional French culinary techniques. Similarly, modern versions of Alfredo sauce, particularly in the United States, rely on reduced with cheese and to form a thick, coating consistency for , preventing the from breaking under heat; the traditional Italian recipe uses only and cheese. In soups and stews, cream is generally added after the main cooking process to preserve its smooth integration and avoid curdling caused by prolonged exposure to high or acidity. For instance, vichyssoise, a chilled potato-leek , incorporates heavy cream or crème fraîche post-blending and gentle reheating to achieve its signature velvety without separation. This method ensures the cream enhances flavor and creaminess in dishes like creamy mushroom bisque or beef stews, where it is stirred in off the . Regional savory preparations highlight cream's versatility in traditional cuisines. In , gräddstuvning features boiled potatoes simmered in a mixture of cream, , and onions until the liquid reduces into a rich coating, often seasoned simply with salt and for a comforting . Russian cuisine employs cream in mannaya kasha, a cooked with milk and finished with additional cream for a creamy consistency, sometimes incorporating or mushrooms for depth in savory variations. These staples demonstrate cream's role in elevating staple grains and into hearty, emulsified components of meals. To maintain emulsion stability in savory applications, tempering cream by gradually incorporating a small amount of hot liquid from the dish into the cold cream before adding it back prevents and ensures even distribution. This technique, applied when finishing sauces or soups, involves whisking the cream with portions of the warm base over low heat, avoiding direct which can cause proteins to denature. Using full-fat cream further supports this process by providing a higher tolerance to changes during integration.

In Beverages

Cream is commonly added to beverages such as lattes, where or half-and-half provides a richer texture compared to lower-fat , resulting in a smoother, more velvety due to its higher content that stabilizes the during steaming. For optimal balance in , creams with 10-20% content, such as half-and-half, are preferred to enhance creaminess without overpowering the 's flavor or causing separation. In cocktails, cream serves as a base for liqueurs like , which combines dairy cream with and flavorings such as cocoa and , typically at 17% to achieve a smooth, indulgent texture that softens the spirit's bite. For hot drinks like chai or cocoa, cream contributes a luxurious by coating the and mellowing intensities, with small additions elevating the beverage's richness without diluting its warmth. Since the , non-dairy cream alternatives, such as those derived from or , have gained popularity in these applications due to rising demand for plant-based options that mimic dairy's emulsifying properties. To maintain flavor harmony and prevent an oily separation from excess fat, baristas and home preparers recommend using 1-2 tablespoons of per 8-ounce serving of or hot beverage, adjusting based on the drink's strength and personal taste.

Cultured Creams

Cultured creams are fermented products made by inoculating pasteurized with mesophilic , such as Lactococcus lactis subsp. lactis and diacetylactis, along with Leuconostoc mesenteroides subsp. cremoris, to initiate . The process begins with the cream being cooled to 22–25°C after and homogenization, followed by gentle mixing of the starter culture for up to 30 minutes to ensure even distribution. then proceeds at approximately 22°C for 14–18 hours, during which the bacteria metabolize into , thickening the cream and developing its characteristic texture without the need for additional stabilizers. This method builds on standard cream processing, where fat is separated from milk and pasteurized to eliminate pathogens before culturing. Prominent types include , originating from and standardized at around 30% fat content for a rich, velvety consistency, and smetana, a traditional Russian fermented cream typically containing 15% fat for a lighter profile suitable for everyday use. Both are derived directly from cream rather than , distinguishing them from thicker ferments like , and their fat levels influence the final and during production. The flavor profile of cultured creams arises from the accumulation of , reaching 0.5–1% titratable acidity, which imparts a tangy, mildly acidic balanced by diacetyl's buttery notes produced by the bacterial cultures. This acidification not only enhances sensory appeal but also lowers the to around 4.5, contributing to an extended refrigerated of 3–6 weeks by inhibiting spoilage organisms. The market for artisanal cultured creams is driven by consumer demand for premium, naturally fermented dairy alternatives with benefits and traditional authenticity.

Cream-Based Foods

is a popular where cream serves as the primary source, typically comprising 10-16% of the total content in the mix, combined with , emulsifiers, and flavorings before being pasteurized, homogenized, and churned to incorporate air. The churning process aerates the mixture, achieving an overrun of 20-30% in premium varieties, which enhances texture and without diluting creaminess. Emulsifiers like mono- and diglycerides stabilize the fat globules during freezing, preventing separation and ensuring a smooth . Butter is derived directly from through a churning process that agitates with 30-40% content, breaking the between globules and to form solid granules. The resulting contains approximately 80% , with the remaining , salt (in salted varieties), and proteins contributing to its spreadable texture and flavor. This mechanical separation, often performed at controlled temperatures around 10-15°C, clumps the into a workable that is then washed and kneaded. Cream cheese is produced from the soft curds of a -cream blend, standardized to achieve a minimum fat content of 33% in the finished product, as defined by U.S. regulatory standards. In the process, pioneered by the brand's developers, pasteurized and cream are homogenized, acidified with lactic cultures or acids to form curds, and then concentrated by removing to yield a spreadable consistency. This method ensures a tangy flavor and smooth texture, distinguishing it from harder cheeses. Beyond these staples, cream features prominently in global desserts like Italy's , a silky molded treat made by gently heating (around 35% fat) with sugar and vanilla, then setting it with for a wobbly yet firm texture. In , is a dense, cone-shaped incorporating and cream, slowly evaporated and flavored with or pistachios to create a rich, custard-like indulgence without churning. These products highlight cream's versatility in elevating simple mixtures into culturally significant treats.

Other Meanings

Non-Dairy Creams

Non-dairy creams are plant-based or synthetic substitutes designed to replicate the texture, richness, and functionality of traditional , catering to vegan, lactose-intolerant, and environmentally conscious consumers. These alternatives derive from sources such as coconuts, soy, oats, or other plants, avoiding animal products entirely through extraction or formulation processes that emphasize emulsification and stabilization. Coconut cream, one of the most established non-dairy options, is produced by pressing fresh coconut meat to extract a thick emulsion with 20-25% fat content, providing a creamy consistency suitable for both sweet and savory applications. It is particularly prevalent in Asian cuisines, where it serves as a base for curries, desserts like mango sticky rice, and beverages, owing to its natural sweetness and ability to withstand high-heat cooking without separating. The medium-chain triglycerides in its fat contribute to thermal stability, making it ideal for simmering or baking processes that would curdle dairy cream. Soy and oat-based creams offer versatile alternatives, typically formulated to achieve 10-20% fat through blending plant oils with proteins and emulsifiers like at concentrations around 0.2-0.5% to prevent and mimic dairy's whipability. These products are created by grinding soaked soybeans or oats, extracting the with water, and homogenizing the mixture to ensure uniformity, resulting in a smooth texture for uses in , sauces, or whipped toppings. Oat creams, in particular, benefit from beta-glucans for natural thickening, while soy versions provide higher protein content for enhanced . Production of non-dairy creams generally involves direct extraction from materials—such as mechanical pressing for or enzymatic for soy and oats—or hydration of spray-dried powders reconstituted with water to form the final , ensuring and shelf stability without relying on animal-derived ingredients. These methods prioritize minimal processing to retain nutritional profiles, with homogenization and steps to achieve microbial safety and consistent . The market for non-dairy creams has experienced robust growth, with the broader dairy alternatives sector expanding at a (CAGR) of approximately 10% since 2020, fueled by rising , health concerns over , and demand for sustainable options. In the , labeling regulations established by a 2017 ruling prohibit the use of terms like "cream" for plant-based products unless qualified as "non-dairy cream" to avoid consumer confusion with animal-derived goods. This has standardized marketing while promoting transparency in ingredient sourcing.

Non-Culinary Items

Cream of tartar, chemically known as or potassium hydrogen tartrate with the formula KC₄H₅O₆, is the potassium acid salt of L-(+)- and serves as a white crystalline powder unrelated to products. It functions primarily as an acidifying agent in , where it stabilizes whipped egg whites by lowering and reacts with baking soda to produce for leavening. This compound occurs naturally as a of but is purified for culinary and pharmaceutical uses, emphasizing its distinct chemical identity from dairy creams. Cosmetic creams, such as those for the face and hands, are oil-in-water emulsions designed for moisturization and , typically comprising 70-80% , 10-20% emollients like oils or petrolatum, and emulsifiers to maintain stability. These formulations emerged in the late with advancements in emulsification techniques and the incorporation of humectants like glycerin, marking a shift from earlier rudimentary ointments to modern topical applications. Unlike cream, they contain no milk-derived fats and instead rely on synthetic or plant-based to form a protective barrier on the skin, with development driven by the growing industry in the 1800s. Industrial creams refer to metalworking fluids, particularly soluble emulsions used as cutting fluids in processes, consisting of 5-20% dispersed in along with additives like emulsifiers, inhibitors, and biocides. These oil-in-water mixtures, often derived from or oils, provide and cooling during metal cutting or grinding, reducing and heat buildup without any relation to food-grade creams. Developed in the early to optimize efficiency, they are formulated at concentrations of 3-10% for typical use, highlighting their engineering-specific role in industrial applications. Shoe creams are wax-based polishes applied to for shine and protection, composed primarily of waxes such as carnauba or (20-40%), solvents like or , and pigments or dyes, forming a creamy unrelated to products. These formulations, which soften and waterproof , originated in the as part of the burgeoning care industry and typically include or oils for spreadability. The cream type differs from paste polishes by its structure, allowing easier application while providing a non-food, surface-treatment function.

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