Milk cream or cream is a product that is obtained by separating the fat globules from the milk. Rodríguez-Arzave describes it as a white or yellowish greasy substance that floats in raw milk after 2 days of rest. It can also be obtained quickly by centrifuging the milk before packaging.
The name varies according to the country of origin. For example, in Mexico it is known as ‘crema’ and in Spain as ‘nata’. For a long time it was used to make butter and it was from the seventeenth century that it began to be appreciated in the kitchen for its smoothness and lightness. Today, its versatility has highlighted it as a staple ingredient in international cuisine.
As indicated by the Consumer Magazine, milk cream is used in the preparation of starters, hot, cold, sweet, spicy and salty dishes, balancing flavors and giving the final touch to each dish. In addition, it is considered a must-have ingredient for many desserts and cakes.
What types of heavy cream are there?
The milk cream can be obtained by resting the fat emulsified with the whey or by centrifuging the whole milk. The final fat content can vary and also its consistency and use in cooking. Let’s see then the different types of cream.
Double cream or whipped cream
This product contains at least 50% milk fat. It is also known as ‘whipped cream’. Its consistency is much thicker, since as the name indicates, it is subjected to a shake at low temperatures. During this process, air is incorporated between the fat globules, thus allowing the increase in volume and obtaining a more stable emulsion.
May be accompanied by sugar, stabilizers, 2% skimmed milk powder to increase consistency after foaming.
It is used especially in confectionery, to cover cakes, cupcakes , cookies, to impart creaminess to coffee and soups, among others. A special version is when it is mixed with fruits and sugar. Chantilly cream is one of the most popular whipped creams to decorate desserts.
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