• ttbc Esperanto: kremkoloro (2), ungvento (4)
• ttbc French: crème (2,3,4), gratin (3)
• ttbc Galician: crema
• ttbc Hungarian: krém (4)
• ttbc Indonesian: cream (4)
• ttbc Interlingua: crema
• ttbc Korean: 크리임 (keuriim)
• ttbc Persian: (kerem) (2,4)
• ttbc Romanian: crem (2), cremă (3,4)
• ttbc Spanish: pasta
• ttbc Turkish: krem (2?,4)
• Volapük: krem

• Chinese: 奶油变色 (nǎiyóu biànsè)
• Danish: cremefarvet
• Dutch: crèmekleurig, crème
• Esperanto: kremkolora, krema
• Finnish: kermankeltainen
• French: crème
• Galician: crema
• Interlingua: crema
• Japanese: (kurīmuiro no)
• Norwegian: fløte farget
• Persian: (kerem)
• Portuguese: creme, de cor creme
• Spanish: de color crema
• Ukrainian: сметанковий, сметанкового кольору, кремовий, кремового кольору
• Volapük: kremik

• Danish: purere, røre til creme
• Finnish: soseuttaa
• German: cremen, schlagen
• Spanish: mezclar con crema

• Finnish: kalveta

Derived terms

• barrier cream
• Boston cream pie
• ceramware
• Chantilly cream
• clotted cream
• cold cream
• cream bun
• cream cake
• cream cheese
• cream cracker
• cream horn
• cream of tartar
• cream puff
• cream sauce
• cream sherry
• cream soda
• cream tea
• creamcups
• creamer
• cream-laid
• creamy
• Devonshire chream
• double cream
• egg cream
• glacier cream
• heavy cream
• ice cream
• salad cream
• shaving cream
• sour cream
• sun cream
• suntan cream
• the cream of the crop
• vanishing cream
• whipping cream

Related terms

• crème brûlée
• crème caramel
• crème de cacao
• crème de la crème
• crème de menthe
• crème fraîche
• espresso crème
• ramekin
• ras malai
• vichyssoise

See also

Romanian

Pronunciation

[kreˈam|lang=ro

Verb

cream

otherusesof Cream Cream (from Greek chrisma, literally "an anointing") 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. 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 (10.5–18% fat)
• Light, coffee, or table cream (18–30% fat)
• Medium cream (25% fat)
• Whipping or light whipping cream (30–36% fat)
• Heavy whipping cream (36% or more)
• Extra-heavy or manufacturer's cream (38–40% or more), generally not available at retail except at some warehouse stores.

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 http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=131http://www.access.gpo.gov/nara/cfr/waisidx_05/21cfr131_05.html and a small sample of state regulations.

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

Other cream products

Butter is made by churning cream to separate apart the butterfat and whey. This can be done by hand or by machine.

Whipped cream is made by whisking or mixing air into cream with more than 30% fat, to turn the liquid cream into a soft solid. Nitrous oxide may also be used to make whipped cream.

Sour cream, common 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. Crème fraîche is a heavy cream (30-40% milk fat) slightly soured with bacterial culture, but not as sour or as thick as American sour cream. Mexican crema (or cream espesa) is similar to crème fraîche. Kysana smetana is a Central and Eastern European sour cream.

Clotted cream, common in the United Kingdom, is cream that has been slowly heated to dry and thicken it, producing a very high-fat (55%) product. This is similar to Indian malai.

Cream as an ingredient

Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, and some custard bases, and is also used for cakes. Irish cream is an alcoholic liqueur which blends cream with whiskey and coffee. Cream is also used in curries such as masala dishes.

Cream (usually light cream/half-and-half/Single Cream) is often added to coffee.

For cooking purposes, both single and double cream can be used in cooking, although the former can separate when heated, usually if there is a high acid content. Most UK chefs always use double cream or full-fat crème fraîche when cream is added to a hot sauce, to prevent any problem with it separating or "splitting". In sweet and savoury custards such as those found in flan fillings, crème brûlées and crème caramels, both types of cream are called for in different recipes depending on how rich a result is called for. It is useful to note that double cream can also be thinned down with water to make an approximation of single cream if necessary.

Other foods called "cream"

Some foods or even cosmetics may be labeled cream but not because they are made with cream, but because they make claim to the consistency or richness of cream. In some locations labeling restrictions prevent the use of the word cream to describe such products, so variations such as creme, kreme, creame, or whipped topping may be found.

Notes

References

• Larousse gastronomique

See also

• Cool Whip, a brand of imitation whipped cream.
• Kajmak, which is similar to clotted cream
• Sour cream
• Condensed milk
• Creamer
• Ice cream
• Malai
• Healing cream
• Whipped-cream charger, describes how nitrous oxide whips cream
• Whipped slotted cream

External links

• Cream 2004- Cream Cooking

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