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Cream

Cream is the yellow-tinted component of whole milk that is rich in butterfat. If whole milk has not been homogenized, the cream in it tends to separate and rise to the surface. In the days before dairy mechanization, cream was extracted by allowing milk to settle in shallow pans. Cream was the butterfat-rich portion that was skimmed off after 12 hours. The even richer heavy cream skimmed off after 24 hours was called double cream. (Today, some traditional cheeses are still made with double cream.)

Cream was once the gold standard in cooking. But in the past 50 years, scientific research has increased our understanding of the roles fats and cholesterol play in our diets, and particularly in the health of the heart. As more information has become available, both the positive and negative effects of dietary fats have become better understood. Public perceptions are changing; particular attention is being paid to the serious health risks posed by saturated fats, including those found in cream and butter. Because of its high saturated-fat content, cream is now used more selectively in contemporary cooking. However, it is still widely appreciated for its supreme flavor.

Varieties

Sweet creams products

In modern dairy production, the cream is separated by centrifugal force. The butterfat content in half-and-half is 10.5 to 18%; in light (coffee) cream, 18% to 30%; in medium cream, 25 to about 30%; in light whipping cream, 30 to 36%; and in whipping cream, 36% or more.

Sour cream products

Various types of sour cream are produced by culturing cream or milk with lactic-acid bacteria. Rennet or nonfat milk solids may be added to provide body. A variety of sour-cream products are available, but true sour cream must by definition contain at least 18% milk fat by weight. Sour half-and-half, low-fat sour cream, and light sour cream are all made with half-and-half. Fat-free sour cream is made from cultured skim milk. A cholesterol-free sour cream alternative is made with skim milk and vegetable oil.

Whipped cream

A single tablespoon of whipped cream is relatively low in saturated fat; the trick is whether any of us can actually limit ourselves to just one tablespoonful. Here are some potential strategies for reducing the intake of saturated fats:

Make whipped cream from part-skim milk or low-fat cream. Chill the milk or cream thoroughly, and use a cold bowl and beaters; serve the whipped cream within an hour. Experiment to find a naturally low-fat product that can be used as a whipped topping.

Try a range of alternatives to whipped cream. Look for unprocessed foods such as fresh yogurt, crème fraîche, and other natural foods that are low in saturated fat and carbohydrates.

Buying and storing tips

Cream, like milk, is highly perishable. Keep it refrigerated, and use it within a few days.

Availability

Cream and cream products are available everywhere.

Preparation, uses, and tips

Use cream strategically

Consider using cream as just an occasional indulgence.

Read labels

Pay particular attention to the amount of saturated fat. Compare products; try to find one that is moderate in saturated fats, and that also meets your cooking requirements.

Plan ahead

We now know that carbohydrates are important to the health of your heart. These come from the fruits, starches, and sweeteners that accompany the fats in cooking, so take account of the balance of all the ingredients you are using when you plan your menu. Sometimes only a little fat is required to enhance flavor.

Nutritional Highlights

Cream (fluid, half-and-half), 1 Tbsp
Calories: 19.5
Protein: 0.44g
Carbohydrate: 0.64g
Total Fat: 0.0g