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.
North American classifications Edit
- 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, double, or manufacturer's cream (38–40% or more), generally not available at retail except at some warehouse and specialty stores.
British classifications Edit
- Clotted cream (55%)
- Double cream (48%)
- Whipping or whipped cream (35%)
- Sterilized cream (23%)
- Cream or single cream (18%)
- Sterilized or regular half cream (12%)