Ice Cream: Cream

Cream is the high-fat layer skimmed from the top of milk before homogenization. It is a dairy product made from cow's milk, though cream can also come from other mammals like goats or sheep. The fat content varies, with heavier creams having a higher percentage of milk fat.

Cream is used in a wide variety of foods for its rich flavor, smooth texture, and emulsifying properties. It adds richness to desserts like ice cream, cakes, and pastries, and is used in sauces, soups, and coffee. Manufacturers use it to improve mouthfeel and add a creamy consistency.

Cream is a source of saturated fat and cholesterol. The FDA considers cream to be Generally Recognized As Safe (GRAS) for use in food. While it provides some fat-soluble vitamins, excessive intake of high-fat dairy products like cream can contribute to increased risk of cardiovascular disease, according to some health organizations. JECFA and EFSA have evaluated dairy products, but do not set specific health-related limits for cream itself.