Ice Cream Ingredients: Cream

Cream is the rich, fatty part of milk that rises to the top when milk is left to stand. It is typically separated from fresh milk through a process called centrifugation, which spins the milk at high speeds to separate the lighter cream from the heavier skim milk. This process concentrates the milk fat, giving cream its characteristic texture and flavor.

Manufacturers add cream to foods to provide a rich flavor, smooth texture, and creamy mouthfeel. It is a key ingredient in many dairy products like ice cream, yogurt, and butter. Cream is also used to thicken sauces, enrich soups, and create whipped toppings for desserts.

Cream is a natural dairy product and not a food additive. The FDA regulates dairy products to ensure safety and quality. Cream is a source of dietary fat, including saturated fat. The 2025-2030 Dietary Guidelines for Americans recommend that saturated fat should make up less than 10% of daily calories. As a basic food ingredient, cream is not typically evaluated by JECFA or EFSA in the same way as food additives.