Cream is a delicious dairy product composed of the higher-butterfat layer of milk, when the lighter fat rises to the top. In industrial production of cream the process is accelerated by using centrifuges or separators.

Fresh cream enhances the flavor of both hot and cold food and desserts. The fat brings out the flavors of the other ingredients and gives a gentle, mild taste. With the natural calcium and vitamins of dairy, even a small amount of cream makes a big difference to your cooking. Cream is sold in different grades depending on the total butterfat content. It is the perfect ingredient that can be varied to match your cooking and bring out that little extra in your food.