Cream/ja: Difference between revisions

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=== Switzerland ===

{{see also|Swiss cheeses and dairy products}}

In Switzerland, the types of cream are legally defined as follows:

! English !! German !! French !! Italian !! Typical<br/>milk fat<br/>[[Mass percent#Mass percentage|wt%]] !! Minimum<br />milk fat<br/>wt%

| Double cream|| Doppelrahm || double-crème || doppia panna || 45 || 45

| Full cream <br/>Whipping cream<br/>Cream || Vollrahm<br/>Schlagrahm<br/>Rahm/Sahne || crème entière<br/>crème à fouetter<br/>crème || panna intera<br/>panna da montare<br/>panna || 35 || 35

| Half cream || Halbrahm || demi-crème || mezza panna || 25 || 15

| Coffee cream || Kaffeerahm || crème à café || panna da caffè || 15 || 15

Thick cream (German: {{Lang|de|verdickter Rahm}}; French: {{Lang|fr|crème épaissie}}; Italian: {{Lang|it|panna addensata}}) is defined as cream thickened using [[thickening agents]].

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===United Kingdom===

| [[Clotted cream]]

| is clotted (by heat treatment)

| Clotted cream is the thickest cream available and a traditional part of a [[cream tea]] and is spread onto scones like butter.

| Extra-thick double cream

| is heat-treated, then quickly cooled

| Extra-thick double cream is the second thickest cream available. It is spooned onto pies, puddings, and desserts due to its heavy consistency.

| Double cream

| Double cream whips easily and produces heavy whipped cream for puddings and desserts.

| Whipping cream

| Whipping cream whips well and produces lighter whipped cream than double cream.

| [[Whipped cream]]

| has been whipped

| Whipped cream is used for decorations on cakes, topping for ice cream, and fruit.

| Sterilized cream

| is sterilized

| Cream or single cream

| is not sterilized

| Single cream is poured over puddings, used in sauces, and added to coffee.

| Extra-thick single cream

| not sterilized; homogenised for consistency like double cream

| Sterilized half cream

| is sterilized

| Half cream

| Uncommon. Used in some cocktails.

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===United States===

In the United States, cream is usually sold as:

! Name

! Fat content

! Main uses

| [[Half and half#Canada and the United States|Half and half]]

| Half and half is equal parts milk and light cream, and is added to coffee.

| Light cream

| Light cream is added to coffee and hot cereal, and is also used as an ingredient in sauces and other recipes.

| Whipping cream

| Whipping cream is used in sauces and soups, and as a garnish. Whipping cream will only produce whipped cream with soft peaks.

| Heavy (whipping) cream

| 36+

| Heavy whipping cream produces whipped cream with stable peaks.

| Manufacturer's cream

| 36-40

| Used in commercial and professional production applications. Not generally available at retail until recently{{When|date=May 2022}}.

Not all grades are defined by all jurisdictions, and the exact fat content ranges vary. The above figures, except for "manufacturer's cream", are based on the [[Code of Federal Regulations]], Title 21, Part 131.

==Processing and additives==

Cream may have [[thickening agent]]s and [[Food additive|stabilizer]]s added. Thickeners include [[sodium alginate]], [[carrageenan]], [[gelatine]], [[sodium bicarbonate]], [[tetrasodium pyrophosphate]], and [[alginic acid]].

Other processing may be carried out. For example, cream has a tendency to produce oily globules (called "feathering") when added to [[coffee]]. The stability of the cream may be increased by increasing the non-fat solids content, which can be done by partial demineralisation and addition of [[sodium caseinate]], although this is expensive.

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==Other cream products==

[[File:Milkproducts v2.svg|thumb|upright=1.25|Chart of 50 types of milk products and relationships, including cream (click on image to enlarge)]]

*'''[[Butter]]''' is made by [[Churning (butter)|churning]] cream to separate the [[butterfat]] and [[buttermilk]]. This can be done by hand or by machine.

*'''[[Whipped cream]]''' is made by [[whisk]]ing or [[mixer (cooking)|mixing]] [[air]] into cream with more than 30% fat, to turn the liquid cream into a soft solid. [[Nitrous oxide]], from [[whipped-cream charger]]s may also be used to make whipped cream.

*'''[[Sour cream]]''', produced in many countries, is cream (12 to 16% or more milk fat) that has been subjected to a [[bacteria]]l culture that produces [[lactic acid]] (0.5%+), which [[souring|sours]] and thickens it.

*'''[[Crème fraîche]]''' (28% milk fat) is slightly soured with bacterial culture, but not as sour or as thick as sour cream. Mexican '''[[Crema (dairy product)|crema]]''' (or '''cream espesa''') is similar to crème fraîche.

*'''[[Smetana (cream)|Smetana]]''' is a heavy cream-derived (15–40% milk fat) Central and Eastern European sweet or sour cream.

*'''Rjome''' or '''rømme''' is Norwegian sour cream containing 35% milk fat, similar to Icelandic '''sýrður rjómi'''.

*'''[[Clotted cream]]''' in the United Kingdom is made through a process that starts by slowly heating whole milk to produce a very high-fat (55%) product, similar to Indian '''[[malai]]'''.

*'''[[Reduced cream]]''' is a cream product in New Zealand, often used to make [[Kiwi dip]].

==Other items called "cream"==

Regulations in many jurisdictions restrict the use of the word ''cream'' for foods. Words such as ''creme'', ''kreme'', ''creame'', or ''whipped topping'' (e.g., [[Cool Whip]]) are often used for products which cannot legally be called cream, though in some jurisdictions even these spellings may be disallowed, for example under the doctrine of ''[[idem sonans]]''. [[Oreo]] and [[Hydrox]] cookies are a type of sandwich cookie in which two biscuits have a soft, sweet filling between them that is called "crème filling." In some cases, foods can be described as cream although they do not contain predominantly milk fats; for example, in Britain, "[[ice cream]]" can contain non-milk fat (declared on the label) in addition to or instead of cream, and [[salad cream]] is the customary name for a non-dairy condiment that has been produced since the 1920s.

In other languages, cognates of "cream" are also sometimes used for non-food products, such as [[wikt:fogkrém|fogkrém]] (Hungarian for toothpaste), or [[wikt:Sonnencreme|Sonnencreme]] (German for sunscreen).

Some products are described as "cream alternatives". For example, ''Elmlea Double'', etc. are blends of buttermilk or lentils and vegetable oil with other additives sold by [[Upfield (company)#Products and operations|Upfield]] in the United Kingdom packaged and shelved in the same way as cream, labelled as having "a creamy taste".