Appears in

Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

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cream is the thick, fat-rich part of milk that rises to the top when fresh milk is left to stand. It can then be skimmed off for use as an enormously versatile substance in sweet dishes, where it provides a voluptuous contrast to crisp pastry, soft fruit, and jellied textures. There is no substitute for the distinctive flavor, smooth consistency, and pleasing mouthfeel of fresh cream—qualities it contributes to many desserts, especially silky custard-type dishes and ice creams. It is also frequently used in baking. Liquid or whipped cream is often served as an accompaniment to fruit or chocolate desserts.