Cream

Cream is a widely used dairy ingredient in cooking, especially in recipes that aim to provide smoothness, creaminess, and a delicate flavor. It is obtained by separating the fatty part of milk, whether from cows or other animals, and it typically has a liquid or semi-thick texture, depending on its fat percentage.

Its origin dates back to traditional practices of natural fat separation in fresh milk, used for centuries in various cultures to enrich dishes. Cream is a staple in many cuisines around the world, used in both sweet and savory preparations, from sauces and soups to desserts and smoothies.

Properties: cream is an important source of fats and calories, also providing fat-soluble vitamins such as A, D, E, and K. Its creamy texture helps improve the consistency and flavor of foods, adding a smooth and rich touch. It is important to choose the right type of cream according to the recipe, as there are variants such as whipping cream (thicker and with high-fat content) and fresh or lactose-free cream.

Synonyms in Spanish from Latin America: depending on the country, cream may be known as crema de leche (Argentina, Chile, Uruguay), nata (Mexico, Guatemala), crema para batir, or simply crema. In some regions, the term crema espesa is also used to refer to the thicker version.