Whipped Cream served atop hot chocolate.

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Creme-to-Powder

Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. more...

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In the industrial production of cream this process is accelerated by using centrifuges called "separators". In many countries, cream is sold in several grades depending on total butterfat content. Cream can be dried to a powder for shipment to distant markets.

Cream produced by cows (particularly Jersey cattle) grazing on natural pasture often contains some natural carotenoid pigments derived from the plants they eat; this gives the cream a slight yellow tone, hence the name of the yellowish-white colour cream. Cream from cows fed indoors, on grain or grain-based pellets, is white.

Types of cream

In the United States, cream is usually sold as:

Half and half (10.5â€“18% fat); Light, coffee, or table cream (18â€“30% fat); Medium cream (25% fat); Whipping or light whipping cream (30â€“36% fat); Heavy whipping cream (36% or more); Extra-heavy or manufacturer's cream (38â€“40% or more), generally not available at retail.;

Not all grades are defined by all jurisdictions, and the exact fat content ranges vary. The above figures are based on the Code of Federal Regulations, Title 21, Part 131 and a small sample of state regulations.

In the United Kingdom, the types of cream are legally defined as follows:

Other cream products

Sour cream in the U.S. is cream (18% or more milk fat) that has been subjected to a bacterial culture that produces lactic acid (0.5%+), which sours and thickens it.

CrÃ¨me fraÃ®che is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as American sour cream. Mexican crema (or cream espesa) is similar to crÃ¨me fraÃ®che. Smetana is a Central and Eastern European sour cream.

In the UK, clotted cream (similar to Indian malai) is a very high-fat (55%) product processed with heat.

Butter is made by churning cream.

Whipped cream

Cream with 30% or more fat can be turned into whipped cream by mixing it with air. The resulting colloid is roughly double the volume of the original cream as air bubbles are captured in a network of fat droplets. If, however, the whipping is continued, the fat droplets will stick together destroying the colloid and forming butter; the remaining liquid is buttermilk. Confectioner's sugar is sometimes added to the colloid in order to stiffen the mixture and to reduce the risk of overwhipping.

Whipped cream may be sold ready-to-use in pressurized containers. Nitrous oxide is used as a propellant, and when the cream leaves the nozzle, it produces four times the volume of whipped cream, i.e., twice the volume produced by whipping air into it. Using this technique, it may also be prepared in reusable dispensers, similar to a seltzer siphon bottle, using inexpensive disposable nitrous oxide cartridges.