The decadent richness of cream is derived from skimming the surface of cow’s milk to obtain fat. The many varieties are graded on percentages of fat. A richer cream taste is usually accompanied by saturated fats and many cooks are reserving the use of heavy creams for special occasions.
The term “cream” is also a process of blending ingredients by spoon, whisk, or electric mixer to create a smooth, or creamy, texture.
Whipped cream also is canned as a foam and available in tubs in the freezer section.
Powdered cream is marketed in some regions.
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