Cream is made out of milk and is a dairy product. Cream is usually yellowish white in color. However cream from goat's or cow's milk is usually white in color. It is nothing but the milk fat that accumulates if milk is allowed to sit undisturbed for a while. Processed and packaged cream may have thickening agents like sodium bicarbonate, gelatine, alginic acid, etc. It is used in most desserts, soups, stews and sauces.
Types of Cream
Half and Half Cream: This type of cream is typically used in coffee and it has an average of 12% butterfat. It can be used for less butterfat cooking.
Whipping Cream: It has an average of 30% butterfat. It is a heavy cream and used for filling and topping.
Double Cream: It has an average of 48% butterfat. Double cream is the British name for whipping cream.
Creme Fraiche: It is again a thickened cream which has a rich texture. It is used for dessert topping or in soups and it has an advantage of not curdling when boiled.
Nutritional Value
1. Cream is a very good source of calcium that is required to boost bone health.
2. It also contains essential proteins that improve the immune system.
3. Phytonutrients such as phosphorus are in abundance in cream. They ensure proper metabolic functions of various organs.
Did you know?
One table spoon of cream contains around 10-30 milligrams of calcium.
Chilled cream whips better than cream at room temperature.