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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.

cream, half and half, milk products,

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 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 French term used to describe a light custard sauce that is prepared with egg yolks, sugar, hot milk, and cream.

A sauce consisting of fish stock, egg yolk, butter and heavy cream, generally served with seafood but is also serve with other foods and the ingredients may vary according to what it is served with or regional preferences.

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.

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

1. The process of beating an ingredient vigorously to incorporate air, which makes the ingredient frothy.

A thick and creamy soup that is served chilled. Typically made from potatoes, leeks, chicken stock, onions, milk, and thickened with a cream base (half and half or heavy cream), Vichyssoise is often considered to be of French origin, which is not totally accurate.

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

An Italian sauce that is usually combined with fettuccine noodles and is referred to as fettuccine Alfredo.

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

A coffee beverage with a slightly chocolate flavor. The ingredients in Café Mocha typically include: half coffee, half cocoa, and garnished with whipped or heavy cream.

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 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.