Cream (including light whipping 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.
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Cream (including light whipping 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 produced by cows (particularly Jersey cattle) grazing on natural pasture often contains some natural carotenoid pigments derived from the plants they eat; this gives the cream a slight yellow tone, hence the name of the yellowish-white colour cream. Cream from cows fed indoors, on grain or grain-based pellets, is white.
Types
In the United Kingdom, the types of cream are legally defined as follows:
In the United States, cream is usually sold as:
- Half and half (10.5–18% fat)
- Light, coffee, or table cream (18–30% fat)
- Medium cream (25% fat)
- Whipping or light whipping cream (30–36% fat)
- Heavy whipping cream (36% or more)
- Extra-heavy, double, or manufacturer's cream (38–40% or more), generally not available at retail except at some warehouse and specialty stores.
Not all grades are defined by all jurisdictions, and the exact fat content ranges vary. The above figures are based on the Code of Federal Regulations, Title 21, Part 131 and a small sample of state regulations.
Other cream products
nowrap: Butter is made by churning cream to separate the butterfat and buttermilk. This can be done by hand or by machine.
Whipped cream is made by whisking or mixing air into cream with more than 30% fat, to turn the liquid cream into a soft solid. Nitrous oxide or carbon dioxide may also be used to make whipped cream.
Sour cream, common in many countries including the U.S. and Australia, is cream (12 to 16% or more milk fat) that has been subjected to a bacterial culture that produces lactic acid (0.5%+), which sours and thickens it. Crème fraîche (28% milk fat) slightly soured with bacterial culture, but not as sour or as thick as sour cream. Mexican crema (or cream espesa) is similar to crème fraîche. Smetana is a heavy cream product (35-40% milk fat) Central and Eastern European sour cream. Rjome or rømme is Norwegian sour cream cointaining 35% milk fat, similar to Icelandic rjómi.
Clotted cream, common in the United Kingdom, is cream that has been slowly heated to dry and thicken it, producing a very high-fat (55%) product. This is similar to Indian malai.
