CREAM

'Cream' (from Greek ''chrisma'') 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 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.

Contents

Types of cream

Other cream products

Whipped cream

Cream as an ingredient

Other uses

Other foods called ''cream''

Notes

References

See also

External links

Types of cream

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 or manufacturer's cream (38–40% or more), generally not available at retail except at some warehouse 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 [1][2] and a small sample of state regulations.

In the United Kingdom, the types of cream are legally defined ^[1] as follows:

Name	Minimum Milk Fat	Additional Definition	Main Uses
Clotted cream	55%	and heat treated	Serve as it is with scones and jam
Double cream	48%		Whips the easiest and thickest for puddings and desserts, can be piped
Whipping cream	35%		Whips well but lighter, can be piped - just
Whipped cream	35%	and has been whipped
Sterilised cream	23%	is sterilised
Cream or single cream	18%	is not sterilised	Poured over puddings, used in coffee
Sterilised half cream	12%	is sterilised
Half cream	12%	is not sterilised	Only used in coffee

Other cream products

Sour cream in the U.S. is cream (18% 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 is a heavy cream (30-40% milk fat) slightly soured with bacterial culture, but not as sour or as thick as American sour cream. Mexican 'crema' (or 'cream espesa') is similar to crème fraîche. Smetana is a Central and Eastern European sour cream.
In the UK, clotted cream (similar to Indian malai) is a very high-fat (55%) product processed with heat. 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.
Butter is made by churning cream.

Whipped cream

Cream with 30% or more fat can be turned into 'whipped cream' by mixing it with air. The resulting colloid is roughly double the volume of the original cream as air bubbles are captured in a network of fat droplets. If, however, the whipping is continued, the fat droplets will stick together destroying the colloid and forming butter; the remaining liquid is buttermilk. Confectioner's sugar is sometimes added to the colloid in order to stiffen the mixture and to reduce the risk of overwhipping.
Whipped cream may be sold ready-to-use in pressurized containers. (A popular brand is Reddi-wip.) Nitrous oxide is used as a propellant, and when the cream leaves the nozzle, it produces ''four'' times the volume of cream, i.e., twice the volume produced by whipping air into it. Using this technique, it may also be prepared in reusable dispensers, similar to a seltzer siphon bottle, using inexpensive disposable nitrous oxide cartridges. However, the whipped cream produced with nitrous oxide is unstable, and will return to a more or less liquid state within half an hour to one hour. Thus, the method is not suitable for decorating food that will not be immediately served.
Cool Whip is a brand of imitation (non-dairy) whipped cream called a "whipped topping" by its manufacturer.
'Chantilly cream' (French: crème Chantilly) is whipped cream with sugar and vanilla.

Cream as an ingredient

Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, and some custard bases, and also uses for cakes.
Cream (usually light cream/half-and-half/Single Cream) is often added to coffee.

Other uses

Whipped cream may be utilised as a sex toy, by licking it off of nipples or other erogenous zones [3].

Other foods called ''cream''

Some foods or even cosmetics may be labelled ''cream'' but not because they are made with cream, but because they make claim to the consistency or richness of cream. In some locations labelling restrictions prevent the use of the word ''cream'' to describe such products, so variations such as ''creme'', ''kreme'', ''creame'', or ''whipped topping'' may be found.

★ Artificial cream

★ Butter cream, a cake icing

★ ''Crème anglaise'', a light pouring custard

★ Pastry cream, custard thickened with starch

★ Fondant, a type of confection often referred to as "creme" in candy products

Notes

1. The Cheese and Cream Regulations 1995 (SI 1995 No. 3240) ISBN 0110538536

References

★ Larousse gastronomique

See also

★ Cool Whip, a brand of imitation whipped cream.

★ Kajmak, which is similar to clotted cream

★ Sour cream

★ Condensed milk

★ Creamer

★ Ice cream

★ Malai

★ Healing cream

★ Whipped-cream charger; describes how nitrous oxide whips cream

External links