Cream

Cream is a dairy product with a high fat content, obtained by separating the fat component from cow's milk. Depending on the fat content, it is divided into whipping cream (30-40%), cooking cream (15-20%) and sour cream. In the kitchen it is indispensable, it enriches sauces, soups and risottos, and forms the base of creamy desserts, cake fillings and savoury dishes. Whipping cream is beaten until stiff and used to decorate pastries or added to coffee. Thanks to its high fat content, it is more heat-stable than milk and is less likely to curdle during cooking. It adds a rich, creamy flavour and smooth texture to dishes.