cream

1. cream sherry a full-bodied sweet sherry

a. a yellowish-white colour

b. (as adjective): cream wallpaper

Collins Discovery Encyclopedia, 1st edition © HarperCollins Publishers 2005

The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Cream

a dairy product with a high fat content, obtained by separating whole milk into cream and skim milk. Before the invention of the cream separator, cream was obtained by allowing milk to stand between 12 and 24 hours and removing or pouring off the cream that had formed. Dairies produce cream with fat contents of 10,20, and 35 percent (see Table 1).

Table 1. Chemical composition (in percentages) and caloric value of different types of cream
*1 calorie = 4.19 kilojoules
Fat .......................	10	20	35
Protein .....................	3.4	3.0	2.4
Lactose ....................	4.2	3.6	2.7
Minerals....................	0.6	0.5	0.3
Water......................	81.8	72.9	59.6
Calories* per 100g .............	117.3	213.1	334.5

In addition to table cream, condensed and powdered cream are also produced. Most cream is made into butter. Cream is also used in the manufacture of sour cream and ice cream.

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References in periodicals archive

In a bowl, combine the instant whipping cream powder and cold water.

Red velvet chocolate chip cupcakes

The low-carb version is especially timely--simply add two tablespoons of Splenda[R] to one-half pint of heavy whipping cream for a perfect low-carb treat.

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With limited supplies of pre-stabilised cream available on the market and whipping cream easily purchased but expensive due to high dairy prices, the new Cream Stabiliser Solution gives food manufacturers considerable cost savings and the opportunity to Value engineer'.

Cream Stabiliser cost saving solution

Meanwhile, melt the broken chocolate in a bowl over boiling water, stir in the whipping cream and allow to cool.

Dessert match... Rich chocolate cheesecake

Ingredients 2 Waitrose ginger and plain chocolate cookies, broken into small pieces 2 small bananas, sliced 2tbsp Waitrose Toffee Sauce 100ml essential Waitrose Whipping Cream 1tbsp Stone's Original Green Ginger wine (optional) 2tbsp light brown muscovado sugar Method Divide the crumbled biscuits between 2 x 250ml ramekins.

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In a microwave-safe container, heat 1/2 cup heavy whipping cream until boiling.

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Ingredients: 150g dark chocolate' 30ml/2tbsp strong coffee' 40g white chocolate' 2tbsp yoghurt' 200ml whipping cream' chocolate swirls.

Break Time : Recipe; Espresso Mexicana (serves four)

To produce basic whipped cream, it's as simple as putting one pint of liquid whipping cream into a cream whipper, charging it with one charger, and shaking it three or four limes.

Cream whippers

For the white chocolate and honeycomb parfait: 4 egg yolks, 25g sugar, 125g whipping cream, 230g chopped white chocolate, 300ml whipped cream (half whipping, half double), 50g broken pieces of honeycomb.

Marco Pierrre White Column: JUST DESSERTS; "There are three different flavours and three different temperatures here in this Trio of Chocolate: the white chocolate is chilled, the milk chocolate is frozen and the dark chocolate is hot. That means you get three very different experiences of chocolate." TRIO OF CHOCOLATE

Whip the whipping cream until it holds its own shape.

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Meanwhile, pour the heavy whipping cream into the bowl of a stand mixer fitted with balloon-whisk attachment or into the bowl for a handheld electric mixer.

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2 cups (500g) whipping cream (non-dairy whipping cream, room temp.)

Fruits and Nuts