Cream 6109 225981784 2008-07-16T09:09:05Z Ykhwong 5662528 /* External links */ {{Unreferenced|date=March 2008}} {{otherusesof|Cream}} [[Image:Milk-bottle.jpg|thumb|275px|A milk bottle showing cream risen to the top]] '''Cream''' (from Greek ''[[chrism]]a'', literally "an anointing") 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 [[centrifuge]]s 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 [[plant]]s they eat; this gives the cream a slight yellow tone, hence the name of the yellowish-white colour [[cream (colour)|cream]]. Cream from cows fed indoors, on grain or grain-based pellets, is white. ==Types of cream== [[Image:Milkproducts.svg|thumb|400px|Chart of milk products and production relationships, including cream (Click for details)]] 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<ref>http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=131</ref><ref>http://www.access.gpo.gov/nara/cfr/waisidx_05/21cfr131_05.html</ref> and a small sample of state regulations. In the [[United Kingdom]], the types of cream are legally defined<ref>The Cheese and Cream Regulations 1995 (SI 1995 No. 3240) ISBN 0110538536</ref> as follows: {| class="wikitable" |- ! Name ! Minimum <br />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 | |- | Sterilized cream | 23% | is sterilized | |- | Cream or single cream | 18% | is not sterilized | Poured over puddings, used in coffee |- | Sterilized half cream | 12% | is sterilized | |- | Half cream | 12% | is not sterilized | Only used in coffee |} ==Other cream products== '''[[Butter]]''' is made by [[Churning (butter)|churning]] cream to separate apart the [[butterfat]] and [[whey]]. This can be done by hand or by machine. '''[[Whipped cream]]''' is made by [[whisk]]ing or [[mixer (cooking)|mixing]] [[air]] into cream with more than 30% fat, to turn the liquid cream into a soft solid. [[Nitrous oxide]] may also be used to make whipped cream. '''[[Sour cream]]''', common in the U.S., is cream (18% or more milk fat) that has been subjected to a [[bacteria]]l culture that produces [[lactic acid]] (0.5%+), which [[souring|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 (cream)|Smetana]]''' is a Central and Eastern European sour cream. '''[[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]]'''. == Cream as an ingredient == Cream is used as an ingredient in many foods, including [[ice cream]], many [[sauce]]s, [[soup]]s, 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 cream/half-and-half/Single Cream) 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 [[custard]]s 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. ==Other foods called "cream"== Some foods or even [[cosmetics]] may be labeled ''cream'' but not because they are made with cream, but because they make claim to the consistency or richness of cream. In some locations labeling 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. {{seealso|Cream (disambiguation)}} ==Notes== {{reflist}} ==References== *[[Larousse gastronomique]] ==See also== *[[Artificial cream]] *[[Cool Whip]], a brand of imitation whipped cream. *[[Kajmak]], which is similar to clotted cream *[[Sour cream]] *[[Condensed milk]] *[[Creamer]] *[[Ice cream]] *[[Malai]] *[[Mock cream]] *[[Healing cream]] *[[Whipped-cream charger]], describes how nitrous oxide whips cream *[[Whipped slotted cream]] == External links == * [http://www.cream2004.com/ Cream 2004- Cream Cooking] [[Category:Dairy products]] [[Category:Condiments]] [[ar:قشطة الحليب]] [[cs:Smetana]] [[da:Fløde]] [[de:Sahne]] [[es:Crema de leche]] [[eo:Laktokremo]] [[fr:Crème]] [[io:Kremo]] [[is:Rjómi]] [[it:Panna]] [[he:שמנת]] [[nl:Room]] [[ja:クリーム (食品)]] [[ko:크림]] [[no:Fløte]] [[pl:Śmietanka]] [[pt:Nata]] [[ro:Smântână]] [[ru:Сливки]] [[simple:Cream]] [[fi:Kerma]] [[sv:Grädde]] [[tr:Krem]] [[zh:奶油]]