Cream is a dairy product composed of ukrainian borsch 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.