Salted Caramel Ice Cream: Cream

Cream is the fatty part of milk that separates and rises to the top. It is typically obtained from cow's milk through a process called centrifugation, which spins the milk to separate the lighter fat from the heavier skim milk. This process concentrates the milk fat, resulting in a richer, thicker product.

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, butter, and cheese, and is also used in desserts, soups, sauces, and baked goods for its emulsifying and thickening properties.

Cream is a common food ingredient regulated by the FDA as a dairy product, not a food additive. It is a source of dietary fat, including saturated fat. The Dietary Guidelines for Americans 2025-2030 recommend limiting saturated fat intake to less than 10% of daily calories. As a basic food, cream is not typically evaluated by bodies like JECFA or EFSA in the same way food additives are.