Cream

• Cream is used to enrich sauces, adding a smooth, velvety texture and a delicate sweetness, perfect for pasta sauces, creamy soups, or pan sauces for meats and vegetables.
• Cream is widely used in baking to create moist, tender cakes, pastries, and other baked goods. It contributes to a richer flavor and a more delicate crumb structure in recipes.
• Heavy cream is the key ingredient for making whipped cream, a classic topping for desserts, pies, and beverages. Its high fat content allows it to hold its shape well when whipped.
• Cream is added to coffee and tea to create a richer, smoother beverage. It reduces the bitterness and adds a luxurious mouthfeel to hot drinks.
• Cream can be churned to create homemade butter, offering a fresh, flavorful alternative to store-bought varieties. The churning process separates the butterfat from the buttermilk.
• Cream is a component in ice cream and other frozen desserts, providing a creamy, decadent base. The high fat content contributes to a smooth texture and prevents ice crystal formation.

• Good source of calcium for bone health.
• Contains fat-soluble vitamins like A, D, E, and K.
• Provides energy due to its fat content.
• Can contribute to satiety and feelings of fullness.
• May aid in the absorption of certain nutrients.

Cream should always be stored in the refrigerator at temperatures below 40°F (4°C). Ensure the container is tightly sealed to prevent absorption of odors and flavors from other foods. Heavy cream will generally last longer than lighter creams like half-and-half. Avoid storing cream in the refrigerator door, as temperature fluctuations can shorten its shelf life. If the cream develops an off odor, appearance, or taste, discard it immediately.