The fat skimmed off milk. Enjoyable, energy-dense, and not pretending otherwise.
Cream is the fat-rich layer that separates from milk when it is left to stand or
spun in a centrifuge. Grades vary by fat content: single or light cream sits around 18%,
double or heavy cream around 36% or more.
Nutritionally there is not much to argue
about. Cream is mostly fat and water, with small amounts of calcium and fat-soluble vitamins.
It is a food for enjoyment and for texture in cooking, and it is best treated
honestly as that.
Per 100g of double/heavy cream. Single and light cream are roughly half the fat.
Based on the nutrients and fibre this food supplies. These are supporting foods, not treatments.
Higher fat cream is more stable in cooking. Double or heavy cream
will not split when it hits an acidic or hot sauce. Single cream often will.
Cold cream whips, warm cream does not. Chill the bowl and the beaters too if
it is a hot day.
A spoonful goes further than you expect. Stirring a
tablespoon of cream through a soup or dal at the end does most of what half a cup would, for
a fraction of the calories.
Yoghurt often substitutes well in cooked
dishes — add it off the heat so it does not split.
Nothing mechanistic to claim here. Cream contributes mouthfeel and carries fat-soluble flavour compounds, which is why a creamy dish tastes richer than the same dish made without. That is a culinary function, not a health one.
High cholesterol or heart disease: high in saturated fat and
easy to over-pour. Portion deliberately.
Weight management: cream is
one of the easiest ways to add several hundred calories without noticing.
Lactose intolerance: cream contains less lactose than milk but more than
butter. Tolerance varies.
Milk protein allergy: avoid.
This is information, not a prescription. If you are managing a diagnosed condition or taking medication, talk to your doctor before making a large change to your diet.
Nutrition figures on this page come from standard food composition data. These links let you check the numbers and read the underlying research yourself rather than taking our word for it.