Creme

Creme, or crème, is a dairy product consisting of milk fat that forms a semi-fluid to solid emulsion depending on processing and fat content. In English, the standard term is cream, while “creme” is often used in French culinary terms and in product names, such as crème fraîche and crème brûlée.

Fat content defines its broad classifications. Heavy cream (heavy whipping cream) contains about 36-40% milk fat and whips to stiff peaks; whipping cream is about 30-36%; light cream ranges roughly 18-30%. In British terminology, double cream can be around 48% fat, while single cream is closer to 18%. The percentage affects texture, whipping ability, and suitability for sauces or desserts.

Other forms include cultured creams such as crème fraîche and sour cream, which are ripened with bacteria and have a tangier flavor. There are also plant-based substitutes made from oils and thickeners that mimic dairy cream. In culinary use, cream is valued for its richness and ability to enrich textures and flavors.

Common culinary uses include enriching sauces and soups, adding depth to desserts, and serving as a beverage add-in. Cream is often whipped to garnish desserts or coffees, and it can be beaten to soft or stiff peaks depending on the recipe. It participates in many classic preparations, from custards to fillings and frostings.

Notable preparations named with crème include crème anglaise, a pourable custard; crème pâtissière, a pastry cream used as a filling; crème brûlée, a custard dessert with a caramelized sugar crust; crème caramel, a custard with caramel sauce; and crème Chantilly, vanilla-flavored whipped cream.

Production and storage: cream is obtained by separating fat from milk, then pasteurized and, depending on the product, homogenized. It should be refrigerated and used before the expiration date. Whipped cream should be kept cold and not left at room temperature for extended periods.