On this Wikipedia the language links are at the top of the page across from cream biscuit article title. Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top.

Cream skimmed from milk may be called “sweet cream” to distinguish it from cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy and “cheesy”. Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Double cream or full-fat crème fraîche is often used when the cream is added to a hot sauce, to prevent it separating or “splitting”. Double cream can be thinned with milk to make an approximation of single cream.

The French word crème denotes not only dairy cream but also other thick liquids such as sweet and savory custards, which are normally made with milk, not cream. Different grades of cream are distinguished by their fat content, whether they have been heat-treated, whipped, and so on. In many jurisdictions, there are regulations for each type. Defines cream as a milk product comparatively rich in fat, in the form of an emulsion of fat-in-skim milk, which can be obtained by separation from milk.

Such cream would not typically be used for cooking. This is used for cooking as well as for pouring and whipping. It is comparable to whipping cream in some other countries. Canadian cream definitions are similar to those used in the United States, except for “light cream”, which is very low-fat cream, usually with 5 or 6 percent butterfat. Regulations allow cream to contain acidity regulators and stabilizers. Whips into a creamy and smooth topping that is used for pastries, fresh fruits, desserts, hot cocoa, etc.

Added as rich whitener to coffee. Ideal for soups, sauces and veloutés. Cooking version is formulated to resist breaking when heated. Product with the most butterfat in the light cream category. Poured over hot cereal as a garnish.

Ideal in sauces for vegetables, fish, meat, poultry, and pasta. A mixture of milk and cream. A lower fat alternative to table cream in coffee. In France, the use of the term “cream” for food products is defined by the decree 80-313 of April 23, 1980. Liquid and soft the first days, it gets heavier and develops a more pronounced taste with time. Commonly used by cooks in restaurants.

Mostly used for fruit desserts and to make crème chantilly or ganaches. Can also be used to make white sauces or added in soups or pastas. Same product as the American sour cream or the Canadian crème sûre, but rarely used in France. In the United Kingdom, these types of cream are produced. Fat content must meet the Food Labelling Regulations 1996.