Cream

Shopping on line can be easy, simple and save you lots of money. It can also take a lot of your time, frustrate you, and result in unwanted purchases. Now the same can be said for regular high street shopping, but with the vast opportunity presented by the Internet it will pay you to spend a few minutes reading this and understanding how to better optimize your Cream shopping experience:

1. Compare - without doubt the biggest advantage that the Cream offers shoppers today is the ability to compare thousands of Cream at a time. This is a great thing, but not necessarily all the time! Too much can be daunting at times so take advantage of the great comparison sites and where possible let them do the hard work for you.

2. Research - if it has been said it will be on the internet. Ignorance is no longer a justifiable reason for buying the wrong thing. Take the time to research in detail everything that you could possible want to know about

3. Testimonials - don't know anybody that has bought a Cream? Wrong! If the Cream is good the internet will let you know. Use the Internet as a friend and get testimonials before you buy.

4. Questions - Got a question about Cream then search the Forums, FAQ's, Blogs etc. Don't be afraid to ask .....

5. Reputation - Never heard of the company selling Cream? Don't worry, no reason why you should know every company in the world, but you know someone that does! Use the internet to find out what people are saying about Cream and build up a picture of their reputation for sales, returns, customer service, delivery etc.

6. Returns - still worried that even after all of the above your Cream wont be what you want? Check out the returns policy. There is so much competition now that someone, somewhere is bound to offer the terms that you are comfortable with.

7. Feedback - happy with your Cream then let people know, after all you are depending on others people input in your buying decision, so why not give a little back.

8. Security - check for the yellow padlock on the Cream site before you buy, and the s after http:/ /i.e. https:// = a secure site

9. Contact - got a question about Cream, or want to leave a comment then check out the sites contact page. Reputable companies have them and respond.

10. Payment - ready to pay for your Cream, then use your credit card or PayPal! Be aware of companies that don't accept them, there may be genuine reasons but given the huge amount of choice you have when buying online there is no reason at all not to buy via credit card or PayPal.

Cream (from Greek chrisma) is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators". In many countries, cream is sold in several grades depending on total butterfat content. Cream can be dried to a powder for shipment to distant markets.

Cream produced by cows (particularly Jersey cattle) grazing on natural pasture often contains some natural carotenoid pigments derived from the plants they eat; this gives the cream a slight yellow tone, hence the name of the yellowish-white colour cream (colour). Cream from cows fed indoors, on grain or grain-based pellets, is white.

Types of cream In the United States, cream is usually sold as:

Half and half (10.5–18% fat)
Light, coffee, or table cream (18–30% fat)
Medium cream (25% fat)
Whipping or light whipping cream (30–36% fat)
Heavy whipping cream (36% or more)
Extra-heavy or manufacturer's cream (38–40% or more), generally not available at retail except at some warehouse stores.

Not all grades are defined by all jurisdictions, and the exact fat content ranges vary. The above figures are based on the Code of Federal Regulations, Title 21, Part 131 and a small sample of state regulations.

In the United Kingdom, the types of cream are legally defined The Cheese and Cream Regulations 1995 (SI 1995 No. 3240) ISBN 0110538536 as follows:

{]| 55%| and heat treated| Serve as it is with scones and jam|-| Double cream| 48%|| Whips the easiest and thickest for puddings and desserts, can be piped|-| Whipping cream| 35%|| Whips well but lighter, can be piped - just|-| Whipped cream| 35%| and has been whipped||-| Sterilised cream| 23%| is sterilised||-| Cream or single cream| 18%| is not sterilised| Poured over puddings, used in coffee|-| Cream Base QimiQ: http://www.qimiq.com| 15%| contains no stabilisers or preservatives| For hot or cold, sweet or savoury dishes|-| Sterilised half cream| 12%| is sterilised||-| Half cream| 12%| is not sterilised| Only used in coffee|}

Other cream products Sour cream in the U.S. is cream (18% or more milk fat) that has been subjected to a bacterial culture that produces lactic acid (0.5%+), which sours and thickens it.

Crème fraîche is a heavy cream (30-40% milk fat) slightly soured with bacterial culture, but not as sour or as thick as American sour cream. Mexican crema (or cream espesa) is similar to crème fraîche. Smetana (cream) is a Central and Eastern European sour cream.

In the UK, clotted cream (similar to Indian malai) is a very high-fat (55%) product processed with heat. For cooking purposes, both single and double cream can be used in cooking, although the former can separate when heated, usually if there is a high acid content. Most UK chefs always use double cream or full-fat crème fraîche when cream is added to a hot sauce, to prevent any problem with it separating or "splitting". In sweet and savoury custards such as those found in flan fillings, crème brûlées and crème caramels, both types of cream are called for in different recipes depending on how rich a result is called for. It is useful to note that double cream can also be thinned down with water to make an approximation of single cream if necessary.

Butter is made by Churning (butter) cream.

Whipped cream Cream with 30% or more fat can be turned into whipped cream by mixing it with air. The resulting colloid is roughly double the volume of the original cream as air bubbles are captured in a network of fat droplets. If, however, the whipping is continued, the fat droplets will stick together destroying the colloid and forming butter; the remaining liquid is buttermilk. Confectioner's sugar is sometimes added to the colloid in order to stiffen the mixture and to reduce the risk of overwhipping.

Whipped cream may be sold ready-to-use in pressurized containers. Nitrous oxide is used as a propellant, and when the cream leaves the nozzle, it produces four times the volume of cream, i.e., twice the volume produced by whipping air into it. Using this technique, it may also be prepared in reusable dispensers, similar to a Carbonated water siphon bottle, using inexpensive disposable nitrous oxide cartridges. However, the whipped cream produced with nitrous oxide is unstable, and will return to a more or less liquid state within half an hour to one hour. Thus, the method is not suitable for decorating food that will not be immediately served.

Cool Whip is a brand of imitation (non-dairy) whipped cream called a "whipped topping" by its manufacturer.

Chantilly cream (French language: crème Chantilly) is whipped cream with sugar and vanilla.

Cream as an ingredient Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, and some custard bases, and also uses for cakes.

Cream (usually light cream/half-and-half/Single Cream) is often added to coffee.

Other foods called cream Some foods or even cosmetics may be labelled cream but not because they are made with cream, but because they make claim to the consistency or richness of cream. In some locations labelling restrictions prevent the use of the word cream to describe such products, so variations such as creme, kreme, creame, or whipped topping may be found.

Artificial cream
Butter cream, a cake icing
Crème anglaise, a light pouring custard
Pastry cream, custard thickened with starch
Fondant, a type of confection often referred to as "creme" in candy products

Notes

References

Larousse gastronomique