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.