All About Cream
Ah, cream how wonderful. Luscious
and smooth, there's nothing that spells dessert satisfaction,
like cream. The other night, at a local restaurant, my husband
and I ordered dessert. He ordered the Tiramisu and I, a Napoleon.
We shared our desserts with our 5-year-old daughter. You would
have thought it was a scene from When Harry Met Sally. She carried
on by moaning and cooing, all while eating our creamy desserts.
She just hasn't learned, as we adults have, to control herself
in public. We all feel the same way about these creamy desserts,
but we can only express it in our heads.
There are so many types of creams, it can be confusing. There's
the cream that is simply made by separating fat from milk.
Then there are creams used in desserts that don't have any cream
in them at all. Below are some definitions that should help end
Is another name for vanilla-flavored whipped cream. Note: In Italy,
crema chantilly is made by folding whipped cream into crema pasticcera
(pastry cream) to make a wonderfully decadent concoction.
Is cream that is scalded. This helps to prevent the development
of bacteria. Clotted cream is basically consumed and produced
commercially in England. It is usually served with pies and scones.
Is cream that has a sharp flavor (but not sour flavor) that is
achieved by an added bacteria. This cream is used often in French
Is a mixture of half cream and half milk. The milk fat content
is about 10 percent. This cream cannot be whipped.
Has the highest amount of milk fat, which is usually between 36
and 40 percent in the United States and as high as 48 percent
elsewhere. In the U.S., this cream is mostly found in gourmet
food stores. If you can get this, it makes the richest whipped
Is used more for a pouring cream, like into coffee and onto fruits.
This cream has about 18 percent milk fat.
Is not a cream at all. It is a filling for desserts such as a
Is the a cream that has about 18 percent milk fat. The cream is
"soured" by the addition of bacteria.
Spray Can Whipped Cream
Some of these cans actually do have real cream in them and some
are made from hydrogenated vegetable oils. Be sure to read the
can before purchasing one.
Is the cream which is usually sold in the U.S. There is 35 percent
milk fat in this cream. This is what is used to make whipped cream.
Is not cream at all. It's made with water, corn syrup, vegetable
oil(s), xanthan and guar gums and more. The only ingredient that
mentions milk is sodium caseinate, which comes from milk. Now,
that being said, I don't know many people who don't use whipped
topping from time to time. There are so many recipes that call
specifically for it, because it's convenient and doesn't spoil