– ¾ oz cream
Rich in saturated fat and fat-soluble vitamins (vitamins A, D, and K2); also contains milk proteins and trace minerals including calcium and phosphorus.
About
Cream is the fatty layer that rises to the surface of milk when left undisturbed, consisting of milk fat globules suspended in milk serum. It contains a minimum fat content of approximately 18-40% depending on the type and regional standards (light cream, whipping cream, heavy cream). Cream is produced by separating the fat fraction from whole milk through centrifugation or gravity separation. The fat content, emulsifiers naturally present in milk, and processing methods determine the cream's body, texture, and culinary properties, including its ability to whip and achieve stable foam.
Cream varies in consistency and application based on fat content: light cream (18-30% fat) is ideal for coffee and sauces; whipping cream (30-40% fat) can be whipped into stable peaks; and heavy cream or double cream (40%+ fat) provides maximum richness and stability. The flavor ranges from mild and slightly sweet in fresh cream to richer and more developed in aged or cultured varieties.
Culinary Uses
Cream serves as a fundamental ingredient across numerous cuisines, enriching sauces, soups, and desserts. In European cooking, it is essential for beurre blanc, pan sauces, and bisques, while in Indian cuisine it appears in curries and desserts. Whipped cream garnishes pastries and desserts, and cream is integral to ice cream, custards, and pastry creams. It functions as an emulsifier, tenderizer in marinades, and flavor amplifier. Fresh cream can be whipped to soft or stiff peaks depending on fat content and application, while soured or cultured cream (crème fraîche, sour cream) adds tang to both sweet and savory preparations.