cream milk
Rich in milk fat and fat-soluble vitamins (A, D, E, K), cream is also a source of milk proteins and lactose, though it is calorie-dense with minimal carbohydrates or fiber.
About
Cream milk, commonly referred to simply as "cream," is the fatty layer that rises to the surface of unhomogenized whole milk due to the buoyancy of milk fat globules. Derived from bovine dairy, cream consists of a natural emulsion of fat, water, milk proteins, and lactose, with fat content typically ranging from 18% to 40% depending on the type and processing method. The flavor profile ranges from mild and sweet in fresh cream to richer and more complex in aged or cultured varieties. While homogenization has made separation less common in commercial dairy, cream remains a distinct product that is either mechanically separated or collected during traditional milk processing.
Culinary Uses
Cream serves as a fundamental ingredient in both sweet and savory cooking, used to enrich sauces, soups, and desserts across numerous cuisines. It is whipped to incorporate air, producing whipped cream for toppings and mousses; reduced and heated for custards, crème brûlée, and ice cream bases; and fermented into sour cream and crème fraîche for acidic garnishes and baking. In savory applications, cream forms the base for cream-based sauces (béarnaise derivatives, pan reductions), enriches pasta dishes, and stabilizes emulsified preparations. It is also churned into butter and used in high-fat dairy products like crème fraîche and mascarpone.