Dairy

Cream

Cream is the fat-rich fraction of milk, skimmed or separated for pouring, whipping, cooking, and cultured dairy products. Higher butterfat brings richer mouthfeel, greater whipping stability, and more luxurious sauces, soups, and desserts. Styles range from light table cream and half-and-half to double, whipping, clotted, and cultured creams such as crème fraîche and sour cream. Animal source, fat percentage, and whether the cream is sweet or cultured define how it performs in both sweet and savoury cookery.

Also known as: Heavy Cream, Crème, Smetana, Sahne, Panna

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Explore further

Buffalo

Camel

Clotted Cream

Cow

Cultured Cream

Goat

Sheep

Sweet Cream

Characteristics

Preparations

ChilledCulturedFermentedFreshFrozenLiquidPasteurisedPowderRawThickenedUHTWhipped

Traits

ButteryCreamyGoldenLuxuriousMildPaleRichSeparatedSmoothSweetTangyThick

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 134

Amount per 100 g

Total Fat 10.9 g
Saturated Fat 7.36 g
Trans Fat 0.22 g
Monounsaturated Fat 3.17 g
Polyunsaturated Fat 0.34 g
Cholesterol 30.8 mg
Sodium 73.9 mg
Salt 0.2 g
Total Carbohydrate 5 g
Dietary Fibre 0 g
Total Sugars 2.5 g
Complex / starch 0 g
Protein 4 g
Water 78 g

Detailed nutrients

Energy 134 kcal
Water 78 g
Carbohydrates 5 g
- Sugars 2.5 g
  - Monosaccharides 3.48 g
  - Disaccharides 5.98 g
Protein 4 g
- Animal Protein 7.15 g
Fat 10.9 g
- Saturated Fat 7.36 g
- Monounsaturated Fat 3.17 g
- Polyunsaturated Fat 0.34 g
  - Omega-3 0.05 g
  - Omega-6 0.16 g
- Trans Fat 0.22 g
Vitamins 345 mg
- Vitamin A 330 µg
- Vitamin B1 — Thiamine 0.04 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 0.09 mg
- Vitamin B5 — Pantothenic Acid 0.34 mg
- Vitamin B6 0.04 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 6.6 µg
- Vitamin B12 — Cobalamin 2.5 µg
- Vitamin C 2 mg
- Vitamin D 0.6 µg
- Vitamin E 0.12 mg
- Vitamin K 0.6 µg
Minerals 410 mg
- Major Minerals 404 mg
  - Calcium 150 mg
  - Sodium 73.9 mg
  - Potassium 180 mg
- Trace Minerals 5.9 mg
  - Iron 0.5 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.2 g
- Sodium Chloride 0.2 g
Cholesterol 30.8 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 2.5 · vitamin-a: 330 · vitamin-b1-thiamine: 0.04 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 0.09 · vitamin-b5-pantothenic-acid: 0.34 · vitamin-b6: 0.04 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 6.6 · vitamin-d: 0.6 · vitamin-e: 0.12 · vitamin-k: 0.6 ·

Minerals

Sodium: 73.87 · Potassium: 180 · Calcium: 150 · Iron: 0.5 · Zinc: 0.4 · Iodine: 5 ·

Dairy contributes complete protein, saturated fat, and lactose unless cultured or strained.

In the kitchen

Culinary partners and combinations that usually underperform with Cream.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

Grading systems

Grades are placed along a shared scale so systems can be compared side by side.

Australia

Retail Style

Pure Cream Thickened Cream Double Cream

France

Crème Type

Crème Légère Crème Entière Crème Épaisse Crème Fraîche

Germany

Sahne Type

Saure Sahne Crème Fraîche Schlagsahne

United Kingdom

Fat Class

Single Cream Whipping Cream Double Cream Extra Thick Double Cream Clotted Cream

United States

FDA Fat Class

Half-and-Half Light Cream Light Whipping Cream Heavy Cream Heavy Whipping Cream

History

3000 BCE

Settled dairy cultures skimmed cream from standing milk for cooking fats, soft cheeses, and festive foods.

1600GB

Clotted cream traditions flourished in south-west England, becoming a hallmark of cream tea service.

1870SE

The centrifugal cream separator enabled industrial cream production separate from whole-milk bottling.

1900

Standardised fat grades for single, double, and whipping cream entered retail markets in Europe and North America.

1950

Cultured creams including sour cream and crème fraîche expanded as everyday cooking and topping ingredients.