35% cream
Rich in saturated fat and fat-soluble vitamins (vitamins A, D, and E); provides approximately 340 calories and 35 grams of fat per 100 milliliters. Contains minimal protein and carbohydrates but significant amounts of cholesterol.
About
A liquid dairy product composed of the fat-rich layer skimmed from whole milk, containing a minimum of 35% milk fat by volume. Cream is produced by centrifugal separation of milk, which concentrates the globules of butterfat suspended in the aqueous milk phase. The 35% fat content classifies this as a mid-range cream in most regulatory standards, positioning it between light cream (18-30% fat) and heavy cream (36-40% fat). This particular fat concentration provides a balance between richness and pourability, making it versatile for both culinary and beverage applications.
Culinary Uses
35% cream serves as a multipurpose ingredient in both sweet and savory cooking. It is commonly used to enrich sauces, soups, and braises, providing body and richness without the density of heavy cream. In pastry work, it can be whipped to soft peaks for lighter dessert applications, though it does not achieve the stability of heavier cream varieties. The ingredient is also suitable for coffee and tea enrichment, hot chocolate preparation, and as a component in custards, ice cream bases, and crème brûlée. Its intermediate fat content makes it adaptable to reduction sauces and cream-based preparations across European and North American cuisines.