creams

Cream is a dairy product comprising the higher-fat portion of milk that rises to the surface during resting or is separated by centrifugation. It is typically pasteurized and, in many cases, homogenized to produce a uniform texture. The fat content largely determines its culinary behavior and classification.

Common dairy varieties include light cream, half-and-half, whipping cream, and heavy cream. Fat content ranges roughly from 10% in some light creams to about 36–40% in whipping creams, and higher for heavy or double creams in some regions. The exact definitions and names vary by country. Cream can be whipped into foams for desserts, used in sauces, soups, and beverages, or added to enrich textures and flavors. It is perishable and should be refrigerated; opened containers have limited shelf life and can spoil if left at room temperature.

Beyond dairy, the term cream also appears in cosmetics and pharmaceuticals. Many topical creams are semi-solid emulsions—either oil-in-water or water-in-oil—designed to deliver moisture, medicaments, or active ingredients. These products combine water, oils, emulsifiers, and stabilizers and may require preservatives. They are used for skin moisturization, protection, and therapeutic purposes, and are formulated to suit different skin types and conditions.

Plant-based and non-dairy creams are available for those avoiding dairy. These may be produced from coconut, almond, soy, or other fats and may mimic the texture of dairy creams in cooking and beverages.

Overall, creams span a range of products defined by fat content and intended use, from culinary staples to cosmetic and medicinal formulations.