Cream

Cream is the fatty layer skimmed from the top of milk before homogenisation. It is produced from cow's milk, though cream can also be made from the milk of other mammals. The fat content of cream varies depending on the type, ranging from around 18% for single cream to over 35% for double or whipping cream.

Cream is used in food manufacturing for its rich flavour, smooth texture, and ability to add moisture and body to products. It functions as a fat source, contributing to mouthfeel and stability in items such as sauces, desserts, baked goods, and confectionery.

Cream is a dairy product and a source of fat, including saturated fat. The NHS Eatwell Guide advises that while dairy products can be part of a healthy diet, it is important to choose lower-fat options where possible to manage saturated fat intake. EFSA has evaluated cream as a food ingredient. It is not considered a food additive and therefore does not have an E-number or specific regulatory status as an additive.