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Cream that is suitable for whipping has a milk fat content of at least 36 percent. When it is whipped by hand or with an electric mixer, it should double in volume to create a light frothy topping for a variety of desserts.

cream, half and half, milk products,

Cream generally containing 20% milk fat but is classified as light cream if it contains milk fat in the range of 18% to 30%.

A type of cream with a minimum of 48% milk fat, rating it as one of types of Cream with the second highest butterfat content.

An Italian ice cream dessert. The dessert consists of a layer of ice cream topped with a sweetened whipped cream flavored with rum.

A type of cream with a rich, buttery texture that is used as a topping for desserts. Originating in Devon, England, the cream is produced with unpasteurized milk that is heated to separate and thicken the cream as it rises to the surface.

A cream-based soup that is made with bits of asparagus for texture and flavoring. Similar to many other cream soups, Cream of Asparagus can be served as a lunch or dinner soup or it can be added to casseroles to create a savory sauce.

The fatty liquid that rises to the top of milk when the milk is allowed to stand. Cream can be classified as heavy cream or light cream depending on the butterfat content.

Much like other varieties of cream-based soups, Cream of Mushroom is a thick soup that is commonly used as an ingredient for recipes.

A type of cream containing at least 55% fat content with a rich, buttery texture that is used as a topping for desserts.

A popular dessert made with cream, sugar, and various flavorings that are blended together, infused with air, and frozen.

Although this utensil for producing home-made ice cream has changed significantly over the years, many still use the older methods with a hand churn attached to a wooden paddle placed within a wooden or metal container.

A powdered solution that is a dried form of cream used to flavor brewed coffee, tea or other similar beverages.

A pastry that serves as an edible container for ice cream and various ice cream types of dessert. The cone is typically a semi-hard to stiff, waffle-textured creation that can range in taste from sweet to bland.

A kitchen utensil that is made to form ice cream into a slightly rounded or a well-rounded ball shape as the ice cream is taken from the container and placed into a cone, a bowl or onto a dessert.

1) An Italian term for "cream" that can be used to refer to cream in a food, a cream sauce, or the topping on a dessert or an espresso coffee.

A thickened Turkish cream. This cream is used most often in desserts. It may be substituted with a French crème fraîche or an English clotted cream.

Generally, this term refers to a sweetened whipped cream with added flavoring. French in origin, Chantilly Creme is referred to as crème chantilly and in France is used as a topping for various desserts or an ingredient in savory food dishes.

Common in many different recipes, this soup is made with bits of chicken, celery, chicken stock, and seasonings cooked in cream or milk.

A liqueur made by mixing cream with triple or double distilled Irish whiskey, eggs, chocolate, and other flavorings or sweeteners such as vanilla and sugar.