(1) To work one or more foods until smooth and creamy with a spoon or spatula, rubbing the food against the sides of the mixing bowl until of the consistency of cream. See creaming.
(2) A rich filling for cakes, eclairs, cream puffs, flans, or fancy tarts. It is somewhat similar to custard filling.
(3) The rich, fatty, aggregation of oil globules found in milk. Learn more about the different types of Cream.
half and half cream
It is a blending of heavy cream and milk and has about 12% butterfat, 7% milk solids, and 51% water.
heavy cream
Also called whipping cream. It contains about 40% butterfat, 5% milk solids, and over 50% water.
light cream
It contains about 20% butterfat and 7% milk solids; the rest is water.
sour cream
This is cream that has been processed commercially so as to be soured under ideal conditions. It contains about 20% butterfat, 7% milk solids, and the remainder is water.
cream cheese
It is a soft, white, smooth, cheese that melts quickly and should not be frozen. It is similar to unripe Neufchatel cheese but has a higher fat content. It is one of the most popular soft cheeses in the United States.
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