Cooking Cream

Cooking cream is a dairy product with a fat content of usually 12-20%, specially formulated to withstand heat without curdling. It is used in sauces, soups, creamy dishes, risottos, and pasta. It gives dishes a delicate flavour and creamy consistency. Unlike whipping cream, it cannot be whipped into a firm foam due to its lower fat content. Cooking cream is typically added towards the end of cooking to preserve its taste and the silky texture of the dish. It forms the base of many classic sauces, such as a creamy mushroom sauce.