Cream

Cream is the pale-yellow, milk-fat layer that rises to the surface of milk during separation. It consists primarily of fat droplets suspended in water, with smaller amounts of lactose, protein, and minerals. Fat content varies by product, from light creams around 18 percent to heavy or whipping creams around 30 to more than 40 percent fat.

In dairy processing, cream is separated from milk by centrifugal separators. It is typically pasteurized for safety; some products are ultra-pasteurized to extend shelf life. Many commercial creams are stabilized with emulsifiers or stabilizers to improve texture and resist separation.

Dairy creams include light cream, half-and-half, whipping cream, and heavy cream, defined mainly by fat content. Non-dairy alternatives, such as coconut cream, almond cream, or soy cream, are produced from plant oils and other ingredients and are used by people avoiding dairy.

Cultured creams such as sour cream and crème fraîche are made by fermenting cream with lactic acid bacteria, producing tang and a thicker texture. Cream is also used as a cooking base or topping for desserts, sauces, soups, and pastries, and is a key ingredient in many rich sauces and fillings.

Nutritionally, cream is high in fat and calories and contains lactose. It should be refrigerated and kept in a sealed container; whipping cream should be used within a few days of opening. Freezing can alter texture and quality.