Cooking Cream

Cooking cream is a dairy product made from cream with a higher fat content than regular whipping cream, typically around 35-40%. It is produced by separating the high-fat cream from milk. The higher fat content helps it hold up better when heated, preventing it from curdling in hot dishes.

Manufacturers add cooking cream to provide richness, a smooth texture, and a creamy base for sauces, soups, and other cooked dishes. Its stability under heat makes it ideal for recipes that require simmering or boiling, such as pasta sauces, gratins, and creamy casseroles.

Cooking cream is a source of saturated fat. The Dietary Guidelines for Americans recommend limiting saturated fat intake to less than 10% of daily calories. Regulatory bodies like the FDA do not set specific limits for cooking cream itself, but it falls under general food safety regulations. High intake of saturated fat is associated with increased risk of heart disease, according to health organizations.