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Eggs & dairy · Milk & cream

Cream

The fat-rich layer skimmed from milk, sold in grades from pouring cream to double cream and cultured creams.

Also called: fresh cream

144 recipes with it

What it is

Cream is the butterfat-rich part of milk that rises to the top before homogenisation. Grades are defined by fat content: light or single cream for pouring, whipping and heavy or double cream for whipping and sauces, and soured or cultured creams such as sour cream and crème fraîche. Higher-fat creams whip and resist curdling when boiled.

How it’s used

  • Enriching sauces, soups and curries
  • Whipped for desserts and cake filling
  • Poured over fruit, pies and puddings
  • Custards, ice cream and panna cotta
  • Cultured for dips and toppings

Characteristics

Taste
Rich, sweet and milky; cultured creams are tangy.
Texture
From pourable to spoonably thick.
When cooked
The more fat, the more stable when heated; low-fat creams can split in acidic or boiling sauces.
Sold as
fresh, liquid, canned
Cooking uses
Usually eaten raw, Commonly cooked, Suitable for baking, Used for thickening

Kinds in our pantry

Storage

Refrigerated. Keep chilled and use soon after opening; sour smell or lumps (in non-cultured cream) mean it has spoiled.

Diet, allergens and safety

Contains Milk.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains milk (allergen).

Related ingredients

Recipes with cream

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