CREAM

What is Cream?

Cream is the fatty layer that is found on top of milk after it has been allowed to rest or has been centrifuged. It is a very common ingredient in cooking, especially in baking and in the preparation of sauces, creams, and shakes. Cream is rich in fats and has a creamy texture and a mild flavor, although its fat content may vary depending on its type.

Properties of Cream

Fats: It mainly contains saturated fats, giving it a rich and creamy texture.
Vitamins: It is rich in fat-soluble vitamins such as vitamin A, D, E, and K.
Minerals: It provides calcium and phosphorus, which are beneficial for bone health.
Proteins: It has a moderate amount of proteins, although not as much as milk.

Types of Cream

Single cream: It is more liquid and generally contains a fat percentage between 30-35%. It is used for sauces, soups, or shakes.
Whipping cream: It has a higher fat content, between 35-40%, which allows it to be whipped to make creams, mousses, or as a topping on desserts.
Thick cream: It also has a high fat content and is denser than single cream, ideal for desserts like ice cream or in the preparation of creams.
Sour cream: It is a fermented cream that has a sour taste due to the presence of bacterial cultures. It is used in the cuisine of many countries, especially in traditional Eastern European dishes.

Main producing countries

Cream is produced in many countries, especially those with a developed dairy industry. Some of the main producing countries include:

France: Known for its fresh cream and its use in French pastry and cuisine.
United Kingdom: British "double cream" is a type of thick cream with a higher fat content than whipping cream.
USA: It has a very wide production, both of single cream and whipping cream.
Spain: With a production of single cream and whipping cream very common in baking.
Netherlands: In the Northern European region, a cream rich in fats is produced, ideal for the preparation of creams and butter.

How to consume Cream?

Single cream: It can be added directly to sauces, soups, or shakes. It can also be used to lighten some dishes or to enrich broths.
Whipping cream: It is beaten until stiff peaks form, becoming whipped cream. It can be used as a filling or topping for desserts like pies, cakes, or fruits.
Sour cream: It can be used in dressings, as an accompaniment to dishes like tacos or in soups and stews.