Fresh Cream comprises a dairy product derived from the high-fat layer of milk, characterized by its rich texture and versatile culinary applications. This category includes varieties classified by fat content such as light cream, whipping cream, and double cream, each serving specific purposes in both sweet and savory preparations. These products are pasteurized to ensure safety while maintaining their fresh quality, requiring consistent refrigeration to preserve texture and prevent spoilage. Fresh cream serves multiple culinary functions—from enriching sauces and soups to forming the base for whipped toppings and dessert creations. Its ability to be whipped into stable foams or incorporated into cooked dishes makes it a fundamental ingredient in professional and home kitchens. Available in liquid form with varying fat concentrations, fresh cream provides a natural, dairy-rich component that enhances flavor and texture in countless recipes. The category continues to adapt to modern needs with innovations including extended shelf-life formats, organic options, and specialty creams for specific culinary techniques while maintaining its essential role in quality food preparation.
