Overview
Cream is a dairy product.
Also known as “milk cream,” it’s the fatty layer skimmed from milk, obtained naturally either by allowing the milk to rest or through centrifugation.
It’s the essential ingredient for making butter, rich in fat and cholesterol.
Types of Cream
There are two main varieties available: fresh cream and UHT or cooking cream.
- Fresh cream, often called “dessert cream,” was traditionally reserved for patisserie, while UHT cream was preferred for cooking. It’s also known as “whipping cream” and should be kept refrigerated. More fluid than cooking cream, whipping cream is actually suitable for a wide range of recipes.
- Cooking cream has fewer calories than dessert cream due to its lower fat content. It undergoes pasteurisation and sterilisation, allowing it to be stored at room temperature.
There’s also a type called “soured cream,” made by adding mesophilic bacteria.
This variety is common in Russian cuisine and is gaining popularity in other culinary traditions.
Using Cream in the Kitchen
Cream is widely used in both sweet and savoury dishes.
It’s especially popular in Central and Northern European cooking, where it complements meats, fish, and vegetables alike.
Children are particularly fond of cream in both savoury and sweet recipes: puddings, ice creams, mousses, and semifreddos all rely on whipped cream.
It pairs beautifully with chocolate cakes, fruit salads, strawberries, berries, and ice cream (such as the traditional Sicilian dessert caldo freddo di San Vito Lo Capo) among many other delights.
Some rich cheeses, like camembert, are made using cream, which is also the key ingredient in mascarpone.
Buying Tips
Cream, whether liquid fresh or UHT cooking cream, is widely available in supermarkets.
Both types are usually sold in carton bricks.
There are also speciality versions on the market, such as coffee-flavoured cream or spray cream, which come in cans.
Additionally, plant-based cream alternatives made from oils can be found.
Always check the use-by date before purchasing.
Storage
Fresh cream should be kept in the fridge, well sealed and away from light, to prevent contamination by harmful bacteria such as salmonella.