¼ cup cream
High in saturated fat and calories, cream is also a source of fat-soluble vitamins including vitamin A and vitamin D, along with calcium and phosphorus.
About
Cream is the fat-rich layer that naturally rises to the top of milk, consisting primarily of milk fat globules suspended in a serum. It is produced by separating the fatty portion from whole milk through gravitational separation or centrifugation. Cream typically contains between 18-40% milk fat by volume, depending on the type and processing method. Heavy cream (also called heavy whipping cream) contains at least 36% milk fat, while light cream contains 18-30%. The composition varies slightly depending on the dairy animal and feed, but cream is fundamentally an emulsion of fat, water, and milk solids that contributes richness, body, and distinctive flavor to dishes.
Culinary Uses
Cream is a foundational ingredient in both sweet and savory cooking across numerous culinary traditions. It is whipped to produce whipped cream for desserts and beverages, reduced in sauces to create velvety textures and concentrated flavors, and added to soups, custards, ice creams, and baked goods for richness and mouthfeel. In French cuisine, cream features prominently in velouté and beurre blanc sauces; in Russian and Eastern European cooking, it enriches borscht and stroganoff dishes. Cream can be soured with acid to produce crème fraîche or sour cream, which have distinct culinary applications. It is also used in coffee, dessert fillings, and as a finishing element to add luxury and depth to finished dishes.