Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. The fat in milk, which is less dense, rises to the top, and this process is accelerated in the industrial production of cream using centrifuges called "separators"
. Cream is sold in several grades depending on the total butterfat content and is used in many foods, including ice cream, sauces, soups, stews, puddings, and custards. There are different types of cream, such as single cream, whipping cream, double cream, and clotted cream, each with varying fat content and culinary uses
. The fat content in cream determines how well it will whip and how stable it will be. For example, higher fat creams tend to taste better, have a richer texture, and don’t curdle as easily when used in cooking
