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A dairy product, produced from pasteurized sweet cream, which has a thick creamy texture and a tangy flavor, due to the lactic acid that is added.

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%.

An ingredient added to various food products, such as ice cream, snack bars, sour cream, yogurt, or salad dressing as a thickening, stabilizing and emulsifying agent.

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.

A Mexican fresh cream dressing produced as a slightly stiff to thick textured cream that is much like Crema Mexicana, but with a tangy flavor.

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.

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 sauce that is basically a thickened cream substance, which can be served as a topping for fruit, applesauce, cobbler, or pudding and can also be used as a thickener in sauces.

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 seasoning that may be made with wine or vinegar, dill, salt, garlic, possibly sour cream, mayonnaise, butter, and combinations of other ingredients.

1. A soft, creamy mixture of ingredients that may include eggs, black molasses, brown sugar, citron, sour cream, raisins, apples, figs, suet, flour, and other ingredients that are combined and steamed to create a pudding served traditionally in the southern United States.

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.

Small Ukrainian rolls made of rye and wheat flour, the proportions of which depend upon the recipe. Sour cream is added as an enrichment and the rolls are also flavored with the addition of caraway seeds.

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

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

A mixture of ingredients that complements other foods such as raw vegetables, chips, or toast, which are dipped into it.