Cream (pouring)

Cream is the high-fat layer of dairy that separates from milk, used in cooking, baking, and as a topping, with fat content determining its behaviour, from pourable single cream to whippable heavy cream. It adds richness to sauces, soups, and desserts, and can be whipped to incorporate air for a light, airy texture. Higher fat creams whip more easily and hold their shape better than lighter varieties.

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