Cream
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Cream is the fat of Whole Milk that slowly rises to the top of the standing fresh Milk.

Historically, it was skimmed off to be used for richer purposes, like butter. The longer it stands, the richer it gets.

Cream comes in a number of preparations, mostly distinguished by the percentage of butter fat contained in the cream product. Many of the creams are interchangeable when called for in a recipe; the main determinants are: Does the cream need to be “whipped up” (with an egg beater or whisk), and how much richness do you want in the dish? 

Availability

Cream is available all year long.

Varieties

The most recognizable and easiest Creams to find, in ascending order of their fat content are:

Sweet CreamHalf & HalfLight CreamCrème FraîcheWhipping CreamHeavy CreamDouble Cream,  and Clotted Cream

Nutritional Value USDA
CREAM,FLUID,HVY WHIPPING
Amount Per 100g
Calories 345
%Daily Value*
 
56%
Total Fat 37g
17%
Saturated Fat 23g
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
45%
Cholesterol 137mg
1%
Sodium 38mg
1%
Potassium 75mg
0%
Total Carbohydrate 2g
0%
Dietary Fiber 0g
Sugars 2g
Protein 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Gluten Free

Yes

Low Fat

No

Low Calorie

No