Cream facts

Cream is a yellowish component which is made from milk. It has high amount of fat. The stability and whip of the cream is determined by the presence of butter fat in the cream. The creams with high fat have better taste with rich texture. It is used to enhance the flavor of sauce, dressings, soups and cakes. There are two forms of cream which is classified as treated and pure according to the fat content present in it.

Name Cream
Name in Other Languages Albanian: krem
Basque: krema
Belarusian: krem (крэм)
Bosnian: krema
Bulgarian: smetana (сметана)
Catalan: crema
Croatian: krema
Czech: krém
Danish: creme
Dutch: crème
Estonian: koor
Finnish: kerma
French: crème
Galician: crema
German: Creme
Greek: kréma (κρέμα)
Hungarian: krém
Icelandic: rjómi
Irish: uachtar
Italian: crema
Latvian: krēms
Lithuanian: kremas
Macedonian: krem (крем)
Maltese: krema
Norwegian: krem
Polish: krem
Portuguese: creme
Romanian: cremă
Russian: krem (крем)
Serbian: krem (крем)
Slovak: krém
Slovenian: krema
Spanish: crema
Swedish: kräm
Ukrainian: krem (крем)
Welsh: hufen
Armenian: krem (կրեմ)
Azerbaijani: krem
Bengali: Krima (ক্রিম)
Chinese: Nǎiyóu (奶油)
Georgian: kremi (კრემი)
Gujarati: Krīma  (ક્રીમ)
Hindi: kreem (क्रीम)
Hmong: kua
Japanese: Kurīmu (クリーム)
Kannada: Krīm (ಕ್ರೀಮ್)
Kazakh: kilegey  (кілегей)
Khmer: krem (ក្រែម)
Korean: keulim (크림)
Lao: si khim (ສີຄີມ)
Malayalam: krīṁ (ക്രീം)
Marathi: Mala’ī (मलई)
Mongolian: tos  (тос)
Myanmar (Burmese):  mu an (မုန့်)
Nepali:  Tara (तर)
Sinhala: krīm (ක්රීම්)
Tajik: jaxmos (яхмос)
Tamil: Kirīm (கிரீம்)
Telugu: Krīm (క్రీమ్)
Thai: Khrīm (ครีม)
Uzbek: cream
Vietnamese: kem
Turkish: krem
Afrikaans: room
Chichewa: zonona
Hausa: cream
Igbo: ude
Sesotho: tranelate
Somali: cream
Swahili: cream
Yoruba: ipara
Zulu: cream
Cebuano: cream
Filipino: cream
Indonesian: krim
Javanese: krim
Malagasy: fanosotra
Malay: krim
Maori: kirīmi
Esperanto: kremo
Haitian Creole: krèm
Latin: cream
Type of product Dairy product
Color Yellowish to white
Flavor/aroma Tangy, nutty or sour
Varieties/Types
  • Double cream
  • Pure cream
  • Thickened cream
  • Clotted cream
  • Sour cream
  • Crème fraiche
  • Long life cream
  • Pressure cracked cream
  • Canned cream
  • Chantilly Cream
  • Flavored cream
  • Goat’s milk double cream
  • Half-and-Half
  • Heavy Cream
  • Whipping cream
  • Sterilised cream
Major Nutritions Total Fat (lipid) 44.5 g (127.14%)
Vitamin A, RAE 285 µg (40.71%)
Vitamin B2 (Riboflavin) 0.386 mg (29.69%)
Phosphorus, P 175 mg (25.00%)
Calcium, Ca 232 mg (23.20%)
Isoleucine 0.375 g (22.43%)
Tryptophan 0.097 g (22.05%)
Vitamin B5 (Pantothenic acid) 1.086 mg (21.72%)
Valine 0.448 g (21.21%)
Leucine 0.741 g (20.05%)
Health Benefits
  • Eye health
  • Assist growth
  • Form bones
  • Kidney stones
  • Reduce stress
  • Enhance immunity
  • Production of RBC
  • Brain health
  • Depression
  • Hair health
Calories in 1 cup (230 gm) 455 Kcal.
Precautions  
  • It should be moderately consumed.
  • The allergic people should avoid it.
How to Eat
  • Dried creams are used in form of powder.
  • It is added to sweet, salty, bitter and tangy dishes.
  • The cream is used with whiskey, wine, honey or coffee.
  • It is added to chocolate desserts.
  • Whipped cream is used to fill the pastries.
  • It is added to the fruit salads.
  • It is used as an ingredient in desserts.
Storage
  • Fresh cream should be used.
  • Check the expiry date and date of manufacture should be checked.
  • In refrigerator, it should be kept at 4˚C only for ten days.
  • It should be sealed properly.
Other Facts
  • It has high amount of saturated fat.
  • Chantilly cream is a whipped cream that is sweetened or flavored accompanying vanilla.
  • It must be kept below 50 degree.
  • It was used in 1549 and 1604 in Italy and France respectively.