On this Wikipedia the language links are at the top of the cream cheese rotel dip across from the 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.