Cream

Two characteristics of cream are important to the cook: its taste, whether sweet or nutty (as with crème fraîche), and its fat content. Most cream is sweet; it has been pasteurized or ultra-pasteurized (sterilized), thus destroying disease-causing bacteria and enzymes so the odor and flavor remain mild. In some countries, preservatives may be added that can further detract from the fresh flavor of sweet cream. Pasteurized or sterilized creams may also be homogenized to produce a smoother texture. Crème fraîche, on the other hand, has a stronger flavor.