fl oz or 250 ml cream
Rich in saturated fat and fat-soluble vitamins (A, D, E, K), with minimal protein or carbohydrates depending on variety. Heavy cream provides approximately 5 calories and 0.5g fat per milliliter, while lighter creams are proportionally lower in fat content.
About
Cream is the fatty layer that rises to the surface of milk and can be skimmed off, consisting of milk fat globules suspended in a water-based fluid. The fat content of cream varies significantly depending on processing and regional standards: heavy (whipping) cream contains 36-40% milk fat, light cream contains 18-20% fat, and sour cream is fermented cream with added lactic acid cultures. Cream originates from dairy cattle and has been separated from milk through gravity or centrifugal methods for centuries. The flavor is characteristically rich, buttery, and slightly sweet, with texture ranging from pourable to thick depending on fat content and treatment.
Cream's versatility stems from its emulsifying properties, which allow it to bind ingredients, stabilize sauces, and contribute luxurious mouthfeel to preparations. Different cream types serve distinct culinary functions: whipping cream can be aerated into whipped cream, sour cream provides tang and body to dishes, and crème fraîche (cream fermented with Lactobacillus) offers cultured depth.
Culinary Uses
Cream is fundamental to European and North American cooking, serving as a base for sauces (béchamel, hollandaise derivatives), soups, and desserts. Heavy cream is whipped for garnishes and incorporated into mousses, panna cotta, and ice cream bases. Sour cream appears in Eastern European and Mexican cuisines as a condiment and ingredient in baked goods, while crème fraîche enriches French sauces and accompanies fresh berries. Cream is essential in coffee and tea preparations across cultures, and provides body to curries and braised dishes in various cuisines. Its emulsifying capacity makes it invaluable for finishing sauces and tempering egg-based preparations.