½ pint cream
Cream is high in saturated fat and calories, providing fat-soluble vitamins A, D, and K2. A half-pint serving contains approximately 400-500 calories and 40-45 grams of fat depending on fat content.
About
Cream is a dairy product consisting of the higher-fat layer that rises to the top of fresh milk when left undisturbed, or the separated and concentrated fat portion of milk. In culinary contexts, "cream" typically refers to heavy cream (also called whipping cream or double cream), which contains approximately 35-40% milk fat. Light cream and half-and-half are lower-fat variants. Cream is an emulsion of fat globules suspended in water with milk proteins and lactose, distinguished by its pale yellow or white color and rich, smooth texture.
The composition and characteristics of cream vary by production method and regional standards. European-style creams tend to be higher in fat content than their American counterparts. Cream can be cultured or acidified to produce sour cream and crème fraîche, which have distinct flavor and cooking properties.
Culinary Uses
Cream serves as a fundamental ingredient in both sweet and savory cooking. It enriches sauces, soups, and gravies, stabilizes emulsions, and provides body and richness to desserts, ice creams, and custards. Heavy cream can be whipped to incorporate air, creating whipped cream for topping or folding into mousses and chiffons. In French cuisine, cream is essential in classical sauce-making, particularly béchamel-based preparations and beurre blanc reductions. Cream is also used in coffee and tea, in pasta dishes, and as a base for ganache and crème brûlée. Its high fat content makes it valuable for creating mouthfeel and preventing curdling when added to acidic ingredients.