Cream
Cream is the yellow-tinted component of whole milk
that is rich in butterfat. If whole milk has not been homogenized, the cream in it tends to
separate and rise to the surface. In the days before dairy mechanization, cream was extracted
by allowing milk to settle in shallow pans. Cream was the butterfat-rich portion that was
skimmed off after 12 hours. The even richer heavy cream skimmed off after 24 hours was called
double cream. (Today, some traditional cheeses are still made with double cream.)
Cream was once the gold standard in cooking. But in the past 50 years, scientific research
has increased our understanding of the roles fats and cholesterol play in our diets, and
particularly in the health of the heart. As more information has become available, both the
positive and negative effects of dietary fats have become better understood. Public
perceptions are changing; particular attention is being paid to the serious health risks posed
by saturated fats, including those found in
cream and butter. Because of its high saturated-fat
content, cream is now used more selectively in contemporary cooking. However, it is still
widely appreciated for its supreme flavor.
Varieties
Sweet creams products
In modern dairy production, the cream is separated by centrifugal force. The butterfat
content in half-and-half is 10.5 to 18%; in light (coffee) cream, 18% to 30%; in medium cream,
25 to about 30%; in light whipping cream, 30 to 36%; and in whipping cream, 36% or more.
Sour cream products
Various types of sour cream are produced by
culturing cream or milk with lactic-acid bacteria. Rennet or nonfat milk solids may be added
to provide body. A variety of sour-cream products are available, but true sour cream must by
definition contain at least 18% milk fat by weight. Sour half-and-half, low-fat sour cream,
and light sour cream are all made with half-and-half. Fat-free sour cream is made from
cultured skim milk. A cholesterol-free sour cream alternative is made with skim milk and
vegetable oil.
Whipped cream
A single tablespoon of whipped cream is relatively low in saturated fat; the trick is
whether any of us can actually limit ourselves to just one tablespoonful. Here are some
potential strategies for reducing the intake of saturated fats:
Make whipped cream from part-skim milk or low-fat cream. Chill the milk or cream
thoroughly, and use a cold bowl and beaters; serve the whipped cream within an hour.
Experiment to find a naturally low-fat product that can be used as a whipped topping.
Try a range of alternatives to whipped cream. Look for unprocessed foods such as fresh yogurt,
crème fraîche, and other natural foods that are low in saturated fat and
carbohydrates.
Buying and storing tips
Cream, like milk, is highly perishable. Keep it refrigerated, and use it within a few
days.
Availability
Cream and cream products are available everywhere.
Preparation, uses, and tips
Use cream strategically
Consider using cream as just an occasional indulgence.
Read labels
Pay particular attention to the amount of saturated fat. Compare products; try to find one
that is moderate in saturated fats, and that also meets your cooking requirements.
Plan ahead
We now know that carbohydrates are important to the health of your heart. These come from
the fruits, starches, and sweeteners that accompany the fats in cooking, so take account of
the balance of all the ingredients you are using when you plan your menu. Sometimes only a
little fat is required to enhance flavor.
Nutritional Highlights
Cream (fluid, half-and-half), 1 Tbsp
Calories: 19.5
Protein: 0.44g
Carbohydrate: 0.64g
Total Fat: 0.0g
The information presented in this website is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.
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