Cream
About the ingredient cream. Including 705 recipes with cream, nutrition data, and where to find it.
Contents
What is cream?
Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators".
In many countries, cream is sold in several grades depending on the total butterfat content. Cream can be dried to a powder for shipment to distant markets.
Cream skimmed from milk may be called "sweet cream" to distinguish it from whey cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy and "cheesy".
Cooking with
Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Irish cream is an alcoholic liqueur which blends cream with whiskey and coffee. Cream is also used in curries such as masala dishes.
Cream (usually light/single cream or half and half) is often added to coffee.
For cooking purposes, both single and double cream can be used in cooking, although the former can separate when heated, usually if there is a high acid content.
Most UK chefs always use double cream or full-fat crème fraîche when cream is added to a hot sauce, to prevent any problem with it separating or "splitting".
In sweet and savoury custards such as those found in flan fillings, crème brûlées and crème caramels, both types of cream are called for in different recipes depending on how rich a result is called for. It is useful to note that double cream can also be thinned down with water to make an approximation of single cream if necessary.
Nutrition
Nutrition Facts
Serving Size 1 cup (240g)Where found
Cream is usually found in the dairy section or aisle of the grocery store or supermarket.
Food group
Cream is a member of the Dairy and Egg Products US Department of Agriculture nutritional food group.
How much does cream weigh?
| Amount | Weight |
|---|---|
| 1 cup | 240 grams |
| 1 tbsp | 15 grams |
| 1 fl oz | 30 grams |
| 1 container, individual | 11 grams |
Related
Dairy and Egg Products
| In Chinese: | 奶油 | |
| British (UK) term: | ||
| en français: | la crème | |
| en español: | la crema |
Recipes using cream
There are 705 recipes that contain this ingredient.
Sage & Walnut Pesto Pasta
Sage and parsley bring herbal, earthy, and outdoorsy notes to the forefront, walnuts bring meaty richness, and Parmesan brings home the umami. This simple recipe is all about technique. The pesto then coats the pasta dreamily. Best of all, it's super simple and quick to plate.
Japanese Pumpkin Frittata Served with Bush Tomato Chutney
Japanese-style Frittata seasoned with Australian native spices and served with Australian Bush Tomato Chutney.
Chocolate Mousse Tart with Gumleaf Cream & Wild Rosella Confit
A chocolate mousse tart with cream made from gumleaf and served with a side of rosella confit.
Capsicum Toast
This open faced toasted capsicum sandwich is delicious as a quick snack or midnight feast. Also good as a healthy lunch for the kids. The secret ingredient is semolina!
Rich Pumpkin Bread or Muffins
Make a bunch of these buttery and moist pumpkin bread or muffins for Thanksgiving. Cream adds extra richness. Honey, molasses and vanilla with all the spices make the bread taste incredibly flavorful and tasty. They are also wonderful gifts for you to give away.
Dal Makhnai
Dal makhani or maa di dal, as it is popularly known in the punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the punjab. Every punjabi restaurant, roadside eating place and food stall vendor makes the claim that this is a delicacy that they alone can make to perfection. This my own tested recipe dare i claim it as the best? dal makhani is traditionally cooked on a low flame overnight and allowed to thicken. Using a pressure cooker helps cook the dal in a jiffy. Serve hot with naans.
Dal Makhnai
Dal makhani or maa di dal, as it is popularly known in the punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the punjab. Every punjabi restaurant, roadside eating place and food stall vendor makes the claim that this is a delicacy that they alone can make to perfection. This my own tested recipe dare i claim it as the best? dal makhani is traditionally cooked on a low flame overnight and allowed to thicken. Using a pressure cooker helps cook the dal in a jiffy. Serve hot with naans.
Roasted Spiced Pumpkin Maple Soup
Nothing is better than a warm pumpkin soup at your Thanksgiving menu.
