Definition of Cream & various types of cream used in Bakery and cooking???

Definition of cream & Various types of cream used in Bakery????



What is cream??

Cream is the butter fat content of whole cow milk separated from the water. The principal difference between the various types of cream - single, double, whipping, clotted,and sour cream - is the balance between water and butterfat. 

This will determine their consistency whether thick or thin.

 Types of cream used in cooking and baking 

Single cream - This cream contains not less than 18 per cent butterfat. It cannot be whipped as it contai too little butterfat. This cream is also known as cooking cream as it is commonly used in cooking for making sauces or used in dressings and soups as well. Single cream in put is used for custards, etc. which will eventually be baked and cooked.

Double cream - This cream contains not less than 45 per cent butterfat It cannot be whipped too much as it will turn to butter. It can be used to enrich sauces, but may curdle if boiled along with acid ingredients.

Whipping cream - This cream contains not less than 38 per cent butterfat. It is perfect for whipping. After whipping you will find a difference in texture and a change in volume. Sweetened or unsweetened cream can be used in desserts or can be used as an accompaniment, and is incorporated in mousses to lighten them.

Clotted cream - This cream contains not less than 55 per cent butterfat. It is already very thick so it can be used as it is and not whipped. This cream is served along with afternoon cookies called scones.

Sour Cream - 

This is a single cream which contains about 20 per cent butterfat, but has a souring

culture in it. It is matured in the same process as for setting curds. This cream can be shaped into quenelles and served with soups or salads. It can also be served as sauce in itself.

Acidulated cream - This is cooking cream with addition of lime juice to make it sour. This cream is used for making dressings for salads.

Imitation cream - 

As the name suggests, this is not real cream. The butter fat in the milk is replaced by vegetable oils and that is the reason it is popularly sold as cream with zero cholesterol, as we know that cholesterol is present only in animal fats and not in vegetable fats. 

This cream is prepared commercially and is commonly used in kitchens because of its stability and keeping quality. 

The taste is very synthetic and one can combine whipped cream and imitation cream in equal parts to get a stable and better product as compared to the imitation cream. Imitation creams can be frozen and are available in sealed tetra packs.

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