Cream#Types
{{short description|Dairy product}}
{{other uses}}
{{Infobox food
| cookbook = Cream
| image = 01 Mmm... Apple Crisp with Whipped Cream.jpg
| caption = Whipped cream on top of apple crisp
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Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat.{{cite web|url=https://www.cdc.gov/nutrition/everyone/basics/fat/saturatedfat.html|title=Nutrition for Everyone: Basics: Saturated Fat – DNPAO – CDC|website=www.cdc.gov|access-date=16 June 2017|archive-url=https://web.archive.org/web/20140129222042/http://www.cdc.gov/nutrition/everyone/basics/fat/saturatedfat.html|archive-date=29 January 2014|url-status=dead|df=dmy-all}}{{cite web|url=http://www.nhs.uk/Livewell/Goodfood/Pages/Eat-less-saturated-fat.aspx|title=Eat less saturated fat – Live Well – NHS Choices|first=NHS|last=Choices|website=www.nhs.uk|access-date=16 June 2017|archive-date=24 April 2015|archive-url=https://web.archive.org/web/20150424075505/http://www.nhs.uk/livewell/goodfood/pages/eat-less-saturated-fat.aspx|url-status=live}}
Cream skimmed from milk may be called "sweet cream" to distinguish it from cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy, and "cheesy".{{cite web|url=http://oukosher.org/index.php/common/article/everything_is_in_butter/|title="Everything Is In Butter" – Kosher|date=8 June 2013|access-date=16 June 2017|archive-date=20 February 2012|archive-url=https://web.archive.org/web/20120220100350/http://oukosher.org/index.php/common/article/ation everything_is_in_butter/|url-status=live}} In many countries partially fermented cream is also sold: sour cream, crème fraîche, and so on. Both forms have many culinary uses in both sweet and savoury dishes.
Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some fat-soluble carotenoid pigments derived from the plants they eat; traces of these intensely colored pigments concentrated during separation give cream a slightly yellow hue, hence the name of the yellow-tinged off-white color cream. Carotenoids are also the origin of butter's yellow color. Cream from goat's milk, water buffalo milk, or from cows fed indoors on grain or grain-based pellets, is white.{{cite book |doi=10.1002/0471238961.0315121513011813.a01.pub3|chapter=Colorants for Foods, Drugs, and Cosmetics |title=Kirk-Othmer Encyclopedia of Chemical Technology |year=2012 |last1=Marmion |first1=Daniel |last2=Updated By Staff |isbn=978-0471238966 }}
Cuisine
File:Merry christmas!.jpg covered with whipped cream]]
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. Whipped cream is served as a topping on ice cream sundaes, milkshakes, lassi, eggnog, sweet pies, strawberries, blueberries, or peaches. Cream is also used in Indian curries such as masala dishes. Both single and double cream (see Types for definitions) can be used in cooking. Double cream or full-fat crème fraîche is often used when the cream is added to a hot sauce, to prevent it separating or "splitting". Double cream can be thinned with milk to make an approximation of single cream.{{Citation needed|date=February 2025}}
Cream (usually light/single cream or half and half) may be added to coffee.{{Citation needed|date=February 2025}}
The French word {{Lang|fr|crème}} denotes not only dairy cream but also other thick liquids such as sweet and savory custards, which are normally made with milk, not cream.Larousse Gastronomique, 1938, translated 1961, p. 337
Types
File:Stewed nectarines.JPGs and heavy cream]]
Different grades of cream are distinguished by their fat content, whether they have been heat-treated, whipped, and so on. In many jurisdictions, there are regulations for each type.{{Citation needed|date=February 2025}}
=Australia and New Zealand=
The Australia New Zealand Food Standards Code – Standard 2.5.2 – Defines cream as a milk product comparatively rich in fat, in the form of an emulsion of fat-in-skim milk, which can be obtained by separation from milk. Cream sold without further specification must contain no less than 350 g/kg (35%) milk fat.{{cite act |title=Australia New Zealand Food Standards Code |type=Standard |number=2.5.2 |date=25 March 2015 |article=Proposal P1025 – Code Revision |articletype=Food Standards Variation |url= https://www.legislation.gov.au/Details/F2015L00470 |access-date=2016-10-26}}
Manufacturers labels may distinguish between different fat contents, a general guideline is as follows:
| class="wikitable" |
| width=120px | Name
! Fat content % ! Main uses |
|---|
| style="text-align: center;"
| Extra light (or 'lite') | 12–12.5 | |
| style="text-align: center;"
| Light (or 'lite') | 18–20 | |
| style="text-align: center;"
| Thickened cream | 35–36.5 | Cream with added gelatine and/or other thickeners to give the cream a thicker texture, also possibly with stabilisers to aid the consistency of whipped cream. Such cream would not typically be used for cooking. |
| style="text-align: center;"
| Cream | >= 35 | Recipes calling for cream are usually referring to pure cream with about 35% fat. This is used for cooking as well as for pouring and whipping. It is comparable to whipping cream in some other countries. |
| style="text-align: center;"
| Double cream | 48–60 |{{cite web|url=http://www.choice.com.au/viewArticle.aspx?id=105898&catId=100286&tid=100008&p=6&title=Cream+and+sour+cream|archive-url=https://web.archive.org/web/20080806005136/http://www.choice.com.au/viewArticle.aspx?id=105898&catId=100286&tid=100008&p=6&title=Cream+and+sour+cream|archive-date=6 August 2008|publisher=Choice|title= Cream and Sour Cream|date=26 February 2015}} |
| style="text-align: center;" |
= Canada =
Canadian cream definitions are similar to those used in the United States, except for "light cream", which is very low-fat cream, usually with 5 or 6 percent butterfat.{{cite web|url=http://www.dairygoodness.ca/cream/types-of-cream/5-or-6-light-cream-or-cream-and-milk-blend-for-coffee|title=5% or 6% Light Cream or Cream and Milk Blend for Coffee – Types of Cream – Cream – Dairy Goodness|first=Dairy Farmers of|last=Canada|website=www.dairygoodness.ca|access-date=2010-05-14|archive-date=2010-06-16|archive-url=https://web.archive.org/web/20100616104417/http://www.dairygoodness.ca/cream/types-of-cream/5-or-6-light-cream-or-cream-and-milk-blend-for-coffee|url-status=live}} Specific product characteristics are generally uniform throughout Canada, but names vary by both geographic and linguistic area and by manufacturer: "coffee cream" may be 10 or 18 percent cream and "half-and-half" ({{Lang|fr|crème légère}}) may be 3, 5, 6 or 10 percent, all depending on location and brand.{{cite web|url=https://bcdairy.ca/milk/articles/what-kind-of-cream-should-i-use|title=What Type of Cream Should I Use?|date=27 November 2016|access-date=16 June 2017|archive-date=6 June 2017|archive-url=https://web.archive.org/web/20170606163026/https://bcdairy.ca/milk/articles/what-kind-of-cream-should-i-use|url-status=live}}{{cite web|url=http://metsdelacreme.com/lafamilledescremes/|title=Tout sur la fabrication de la crème et ses bienfaits – La Famille du lait|website=metsdelacreme.com|access-date=16 June 2017|archive-date=16 January 2017|archive-url=https://web.archive.org/web/20170116132109/http://metsdelacreme.com/lafamilledescremes/|url-status=live}}
Regulations allow cream to contain acidity regulators and stabilizers. For whipping cream, allowed additives include skim milk powder (≤ 0.25%), glucose solids (≤ 0.1%), calcium sulphate (≤ 0.005%), and xanthan gum (≤ 0.02%).{{Cite web|url = https://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-55.html#h-571830|title = Consolidated federal laws of canada, Food and Drug Regulations|date = 16 September 2021|access-date = 15 July 2019|archive-date = 2 September 2019|archive-url = https://web.archive.org/web/20190902011006/https://www.laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-55.html#h-571830|url-status = live}} The content of milk fat in canned cream must be displayed as a percentage followed by "milk fat", "B.F", or "M.F".{{Cite web|url=http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-54.html#h-79|title=Consolidated federal laws of Canada, Food and Drug Regulations|last=Branch|first=Legislative Services|website=laws.justice.gc.ca|language=en|access-date=2017-07-18|archive-date=2017-07-15|archive-url=https://web.archive.org/web/20170715054859/http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-54.html#h-79|url-status=live}}
| class="wikitable" |
| width=120px | Name
! Minimum ! Additional definition ! Main uses |
|---|
| Manufacturing cream
| 40 |Crème fraîche is also 40–45% but is an acidified cultured product rather than sweet cream. | Commercial production. |
| Whipping cream
| 33–36 | Also as cooking or "thick" cream 35% with added stabilizers. Heavy cream must be at least 36%. In Francophone areas: crème à fouetter 35%; and for cooking, crème à cuisson 35%, crème à l'ancienne 35% or crème épaisse 35%. | Whips into a creamy and smooth topping that is used for pastries, fresh fruits, desserts, hot cocoa, etc. Cooking version is formulated to resist breaking when heated (as in sauces). |
| Table cream
| 15–18 | Coffee cream. Also as cooking or "thick" cream 15% with added stabilizers. In Francophone areas: crème de table 15% or crème à café 18%; and for cooking, crème champêtre 15%, crème campagnarde (country cream) 15% or crème épaisse 15%. | Added as rich whitener to coffee. Ideal for soups, sauces and veloutés. Garnishing fruit and desserts. Cooking version is formulated to resist breaking when heated. |
| Half and half
| 10 | Cereal cream. Product with the most butterfat in the light cream category. In Francophone areas: crème à café 10% and sometimes crème légère 10%. Approximately equal to a 50/50 blend of table cream (at 16–18%) and whole milk (at 3.25%), hence the common name in English. | Poured over hot cereal as a garnish. Ideal in sauces for vegetables, fish, meat, poultry, and pasta. Also in cream soups. |
| Light cream
| 3–10 | Light cream 6%. In Francophone areas: mélange de lait et de crème pour café 5%, Crémette™ 5% or crème légère 3% to 10%. A mixture of milk and cream. | 5% product is similar to the richest Guernsey or Jersey milk. A lower fat alternative to table cream in coffee. |
= France =
In France, the use of the term "cream" for food products is defined by the decree 80-313 of April 23, 1980.{{Citation|title=Décret n° 80-313 du 23 avril 1980 relatif aux crèmes de lait destinées à la consommation|date=1980-04-23|url=https://www.legifrance.gouv.fr/affichTexte.do?cidTexte=JORFTEXT000000879692|access-date=2018-01-13|archive-date=2018-01-14|archive-url=https://web.archive.org/web/20180114021137/https://www.legifrance.gouv.fr/affichTexte.do?cidTexte=JORFTEXT000000879692|url-status=live}} It specifies the minimum rate of milk fat (12%) as well as the rules for pasteurisation or UHT sterilisation. The mention "crème fraîche" (fresh cream) can only be used for pasteurised creams conditioned on production site within 24h after pasteurisation. Even if food additives complying with French and European laws are allowed, usually, none will be found in plain "crèmes" and "crèmes fraîches" apart from lactic ferments (some low cost creams (or close to creams) can contain thickening agents, but rarely).{{citation needed|date=July 2019}} Fat content is commonly shown as "XX% M.G." ("matière grasse").
| class="wikitable"
|+ !width=200px | Name !Milk fat % !Definition !Main uses |
| colspan="4" |Without lactic ferments added (liquid texture) |
| Crème fraîche crue
|30-40 |Directly from the farm production. Local food circuits. No sterilisation and no pasteurisation. | |
| Crème fleurette
|30 |No sterilisation but pasteurised. Liquid and soft the first days, it gets heavier and develops a more pronounced taste with time. |Commonly used by cooks in restaurants. |
| Crème entière liquide
|22-40 |UHT sterilised (in France, a cream can not legally be called "fraîche" if it has been UHT sterilised). | |
| Crème fraîche liquide:
|30-40 (usually 30%) |Pasteurised (can be called "fraîche"). |Mostly used for fruit desserts and to make crème chantilly or ganaches. Can also be used to make white sauces or added in soups or pastas. |
| Crème fraîche légère liquide
|12-21 (usually 15) |Pasteurised (can be called "fraîche"). Less fat. |Can be used for the same recipes as the non diet one but sometimes considered as less tasty and/or less convenient to cook with. |
| colspan="4" |With lactic ferments added (heavy texture) |
| Crème crue maturée
|30-40 |Directly from the farm production. Local food circuits. No sterilisation and no pasteurisation. | |
| Crème entière épaisse
|22-40 |UHT sterilised (in France, a cream can not legally be called "fraîche" if it has been UHT sterilised). | |
| Crème fraîche épaisse
|30-40 (usually 30) |Pasteurised (can be called "fraîche"). |Suits best for cooking especially reductions and liaisons (used as a binding agent). Also used to cook quiches (such as quiche Lorraine). |
| Crème fraîche légère épaisse
|12-21 (usually 15) |Pasteurised (can be called "fraîche"). Less fat. |Can be used for the same recipes as the non diet one but sometimes considered as less tasty and/or less convenient to cook with. |
| Crème aigre
|16-21 |More acidic taste. |Same product as the American sour cream or the Canadian crème sure, but rarely used in France. |
= Russia =
Russia, as well as other EAC countries, legally separates cream into two classes: normal (10–34% butterfat) and heavy (35–58%),Eurasian Customs Union Technical Requirements "[http://www.dairyunion.ru/wp-content/uploads/2015/05/Tex_reglament_moloko033.pdf On milk and dairy products safety] {{Webarchive|url=https://web.archive.org/web/20160609232559/http://www.dairyunion.ru/wp-content/uploads/2015/05/Tex_reglament_moloko033.pdf |date=2016-06-09 }}" but the industry has pretty much standardized around the following types:
| class="wikitable" | |||
| English | Russian | Transliteration | Milk fat (wt%) |
|---|---|---|---|
| Low-fat or drinkingLegally, the "drinking cream" term denotes pasteurized and individually packed cream, and has nothing to do with its fat content. cream | Нежирные (питьевые) сливки | Nezhirnÿe"Ÿ" denotes Cyrillic letter Yery, which is here a separate vowel and should not be read as a part of a diphthong. (pityevÿe) slivki | 10% |
| (Normal) Cream | Сливки | Slivki | 15–20 |
| Whipping cream | Сливки для взбивания | Slivki dlya vzbivaniya | 33–35 |
| Double cream | Двойные (жирные) сливки | Dvoinÿe (Zhirnÿe) slivki | 48 |
=Sweden=
In Sweden, cream is usually sold as:
- Matlagningsgrädde ("cooking cream"), 10–15%
- Kaffegrädde ("Coffee cream"), 10–12%, earlier mostly 12%
- Vispgrädde (whipping cream), 36–40%, the 36% variant often has additives.
Mellangrädde (27%) is, nowadays, a less common variant.
Gräddfil (usually 12%) and Creme Fraiche (usually around 35%) are two common sour cream products.
= Switzerland =
{{see also|Swiss cheeses and dairy products}}
In Switzerland, the types of cream are legally defined{{cite swiss law | sr = 817.022.108 | link = 817_022_108 | art = 48 | date = 2010-11-23 | en = | enab = | de = Verordnung des EDI über Lebensmittel tierischer Herkunft | deab = | fr = Ordonnance du DFI sur les denrées alimentaires d'origine animale | frab = | it = Ordinanza del DFI sulle derrate alimentari di origine animale |es = | esab = | itab = }} as follows:
| class="wikitable" | |||||
| EnglishThe English terms are not legally regulated | German | French | Italian | Typical milk fat wt% | Minimum milk fat wt% |
|---|---|---|---|---|---|
| Double cream | Doppelrahm | double-crème | doppia panna | 45 | 45 |
| Full cream Whipping cream Cream | Vollrahm Schlagrahm Rahm/Sahne | crème entière crème à fouetter crème | panna intera panna da montare panna | 35 | 35 |
| Half cream | Halbrahm | demi-crème | mezza panna | 25 | 15 |
| Coffee cream | Kaffeerahm | crème à café | panna da caffè | 15 | 15 |
Sour cream and crème fraîche (German: Sauerrahm, Crème fraîche; French: crème acidulée, crème fraîche; Italian: panna acidula, crème fraîche) are defined as cream soured by bacterial cultures.
Thick cream (German: {{Lang|de|verdickter Rahm}}; French: {{Lang|fr|crème épaissie}}; Italian: {{Lang|it|panna addensata}}) is defined as cream thickened using thickening agents.
=United Kingdom=
In the United Kingdom, these types of cream are produced.{{Cite web |title=Types of cream |website=Waitrose |date= |access-date=4 May 2022 |url=https://www.waitrose.com/content/waitrose/en/home/recipes/food_glossary/cream.html |archive-date=28 May 2022 |archive-url=https://web.archive.org/web/20220528135114/https://www.waitrose.com/content/waitrose/en/home/recipes/food_glossary/cream.html |url-status=live }} Fat content must meet the Food Labelling Regulations 1996.{{Cite web |title=The Food Labelling Regulations 1996 No. 1499 SCHEDULE 8 PART III: Cream |author= |website=UK Government legislation |url=https://www.legislation.gov.uk/uksi/1996/1499/schedule/8/part/III/made#text%3Dcream |access-date=2022-05-04 |archive-date=2022-05-04 |archive-url=https://web.archive.org/web/20220504211801/https://www.legislation.gov.uk/uksi/1996/1499/schedule/8/part/III/made#text%3Dcream |url-status=live }}
=United States=
In the United States, cream is usually sold as:
| class="wikitable" |
| Name
! Fat content ! Main uses |
|---|
| style="text-align: center;"
| 10.5-18 | Half and half is equal parts milk and light cream, and is added to coffee. |
| style="text-align: center;"
| Light cream | 18–30 | Light cream is added to coffee and hot cereal, and is also used as an ingredient in sauces and other recipes. |
| style="text-align: center;"
| Whipping cream | 30–36 | Whipping cream is used in sauces and soups, and as a garnish. Whipping cream will only produce whipped cream with soft peaks. |
| style="text-align: center;"
| Heavy (whipping) cream | 36+ | Heavy whipping cream produces whipped cream with stable peaks. |
| style="text-align: center;"
| Manufacturer's cream | 36-40 {{cite web|url=https://www.californiadairypressroom.com/Products/Cream |title=cream}} | Used in commercial and professional production applications. Not generally available at retail until recently{{When|date=May 2022}}. |
| style="text-align: center;" |
Not all grades are defined by all jurisdictions, and the exact fat content ranges vary. The above figures, except for "manufacturer's cream", are based on the Code of Federal Regulations, Title 21, Part 131.{{cite web|url=http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=131|title=CFR – Code of Federal Regulations Title 21|website=www.accessdata.fda.gov|access-date=16 June 2017|archive-date=25 May 2017|archive-url=https://web.archive.org/web/20170525161909/https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=131|url-status=dead}}{{cite web|url=http://www.access.gpo.gov/nara/cfr/waisidx_05/21cfr131_05.html|title=Food and Drugs|website=www.access.gpo.gov|access-date=16 June 2017|archive-url=https://web.archive.org/web/20120301023331/http://www.access.gpo.gov/nara/cfr/waisidx_05/21cfr131_05.html|archive-date=1 March 2012|url-status=dead|df=dmy-all}}
Processing and additives
Cream may have thickening agents and stabilizers added. Thickeners include sodium alginate, carrageenan, gelatine, sodium bicarbonate, tetrasodium pyrophosphate, and alginic acid.Dairy Fats and Related Products, edited by Adnan Tamime. This book has a great deal of technical information on cream and other dairy fat products. Extracts available on Google books [https://books.google.com/books?id=9h9dnGz7aP0C&dq=cream+alginate+carrageenan+-ice&pg=PA296] {{Webarchive|url=https://web.archive.org/web/20230415035027/https://books.google.com/books?id=9h9dnGz7aP0C&dq=cream+alginate+carrageenan+-ice&pg=PA296|date=2023-04-15}}{{rp|296}}{{cite web|url=http://www.hispanagar.com/carrageenan.htm|title=Carrageenan: food thickener and gelling agent from Hispanagar|website=www.hispanagar.com|access-date=16 June 2017|archive-url=https://web.archive.org/web/20180815191434/http://www.hispanagar.com/carrageenan.htm|archive-date=15 August 2018|url-status=dead}}
Other processing may be carried out. For example, cream has a tendency to produce oily globules (called "feathering") when added to coffee. The stability of the cream may be increased by increasing the non-fat solids content, which can be done by partial demineralisation and addition of sodium caseinate, although this is expensive.{{rp|297}}
Other cream products
- 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, from whipped-cream chargers may also be used to make whipped cream.
- Sour cream, produced in many countries, 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) is 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-derived (15–40% milk fat) Central and Eastern European sweet or sour cream.
- Rjome or rømme is Norwegian sour cream containing 35% milk fat, similar to Icelandic sýrður rjómi.
- Clotted cream in the United Kingdom is made through a process that starts by slowly heating whole milk to produce a very high-fat (55%) product, similar to Indian malai.
- Reduced cream is a cream product in New Zealand, often used to make Kiwi dip.
Other items called "cream"
Some non-edible substances are called creams due to their consistency: shoe cream is runny, unlike regular waxy shoe polish; hand/body "creme" or "skin cream" is meant for moisturizing the skin.{{Citation needed|date=February 2025}}
Regulations in many jurisdictions restrict the use of the word cream for foods. Words such as creme, kreme, creame, or whipped topping (e.g., Cool Whip) are often used for products which cannot legally be called cream, though in some jurisdictions even these spellings may be disallowed, for example under the doctrine of idem sonans.1952 Idaho Op. Atty. Gen. 20, cited in {{cite book|url=https://www.ag.idaho.gov/content/uploads/2017/12/1951-1952.pdf#page=33 |archive-url=https://web.archive.org/web/20181205150218/https://www.ag.idaho.gov/content/uploads/2017/12/1951-1952.pdf |archive-date=2018-12-05 |url-status=live|last=Smylie|first=Robert E.|author-link=Robert E. Smylie|title=Thirty-First Biennial Report of the Attorney General of Idaho|publisher=Idaho Commission for Libraries|page=33|date=1952-12-01|access-date=2018-12-05|oclc=953006240|quote=Unless a frozen novelty or dessert meets the legal requirements for "ice cream", it cannot use the words "creme", "Kreme", etc.}}{{cite book|chapter-url=https://books.google.com/books?id=t8FKAQAAMAAJ&q=%22during+the+middle+1950s%22|chapter=Instant Whipped Vegetable Fat Toppings|title=Report of the Joint Legislative Committee on Imitation Food Products and Problems to the Legislature|publisher=New York State Legislature|year=1955|oclc=10325809|pages=23–34}} Oreo and Hydrox cookies are a type of sandwich cookie in which two biscuits have a soft, sweet filling between them that is called "crème filling." In some cases, foods can be described as cream although they do not contain predominantly milk fats; for example, in Britain, "ice cream" can contain non-milk fat (declared on the label) in addition to or instead of cream, and salad cream is the customary name for a non-dairy condiment that has been produced since the 1920s.{{cite journal|title=Ministry of Food.—statutory rules and orders|date=1 January 1945|journal=Analyst|volume=70|issue=833|pages=306–307|doi=10.1039/AN9457000306|bibcode=1945Ana....70..306.}}
In other languages, cognates of "cream" are also sometimes used for non-food products, such as fogkrém (Hungarian for toothpaste), or Sonnencreme (German for sunscreen).{{Citation needed|date=February 2025}}
Some products are described as "cream alternatives". For example, Elmlea Double, etc. are blends of buttermilk or lentils and vegetable oil with other additives sold by Upfield in the United Kingdom packaged and shelved in the same way as cream, labelled as having "a creamy taste".{{Cite web |title=Elmlea Products |website=Elmlea |access-date=4 May 2022 |url=https://www.elmlea.com/productoverview |quote=Elmlea Double Plant Alternative: Lentil preparation (water, 1.1% lentil protein), 31% Vegetable Oils (Palm, Rapeseed), Sugar, Modified Corn Starch, Emulsifiers (Sunflower Lecithin, Sugar Esters of Fatty Acids, Mono- and Diglycerides of Fatty Acids), Stabilisers (Guar Gum, Locust Bean Gum), Natural Flavour, Salt, Colour (Carotene) |archive-date=25 May 2022 |archive-url=https://web.archive.org/web/20220525182847/https://www.elmlea.com/productoverview |url-status=live }}
See also
- Creaming (chemistry)
- Buttercream
- Condensed milk
- Crème, a French culinary term for cream-like preparations
- Crème liqueur
- Ice cream
- Kaymak, which is similar to clotted cream
- List of cream soups
- Milk skin
- Plant cream
References
{{Reflist|30em}}
External links
{{Commons category|Cream}}
- [http://www.carnamah.com.au/milk-cream-butter Virtual Museum Exhibit on Milk, Cream & Butter]
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