The rich, oily, and yellowish part of milk, which, when the milk stands unagitated, rises, and collects on the surface. It is the part of milk from which butter is obtained.
To skim, or take off by skimming, as cream.
A preparation for the skin used to impart moisture. Usually thicker and more emollient than a lotion.
The fatty element of milk.
milk product milk processing 47
To blend or beat butter or margarine and sugar together together to a fluffy and creamy consistency.
The fatty part of milk. Varieties available include: Half and half (10.5 -18% milkfat), light cream (18 - 30% milkfat), light whipping cream (30 - 36% milkfat, and heavy cream (more than 36% milkfat).
To combine food until soft by beating with a spoon, whisk, or a hand mixer.
To beat an ingredient or ingredients with a spoon or beaters until light and fluffy. Most often used in reference to butter or shortening, with or without sugar, in baking recipes.
to rub, whip or beat with a spoon or mixer until mixture is soft and fluffy. Usually describes the combining of butter and sugar for a cake.
A baking technique involving combining butter or margarine and sugar together together to a fluffy consistency. Done by thoroughly beating butter in a bowl, then gradually adding sugar until mixture is fluffy and creamy.
To beat ingredients with a spoon or beaters until light and fluffy ... more on cream here
in America we have many variations according to the amount of butterFAT: half and half (10.5%), light (18%), whipping (30%), heavy or heavy whipping (36%), double (48%), all of which must be refrigerated. In Italy they have "panna da cucinare" (cooking cream) in little one portion packages that do not have to be refrigerated and are just right for what you need to add to a pasta sauce for a thickened cream. Unfortunately these only last a few months, so when we import them in our luggage, they often sit in the kitchen cabinet waiting for the right occasion and missing it.
To cream two or more ingredients together, mash them against the side or bottom of a bowl with a wooden spoon. You can also beat them with an electric mixer. It is much easier to cream butter, margarine and shortening if they are soft. To soften them, leave them out on the kitchen counter for a few hours. You can also soften them by putting them in the microwave for one minute on medium heat.
A mixture of fats and water that blends with the skin to strengthen and smooth it. Use 30 g lanolin, 15 oz beeswax, 100 g. vegetable or fruit oil, and 30 ml herb water. Melt the lanolin and beeswax in a double boiler, gently stirring in the oil. Remove from heat and whisk in the herb water. Keep stirring as it cools. Store in wide mouth jars.
Beat ingredients, usually butter and sugar, together until soft and fluffy. Usually with a wooden spoon or electric mixer.
The word cream comes from the Greek chriein, which means anoint," and which is also the root of Christ ("the anointed one"). The link between ancient ritual and rich food is oil, the substance used to anoint the chosen, and the defining element of cream. Cream is a form of milk in which the fat globules have become more concentrated than usual, whether by rising to the top in a bottle or spinning off from the heavier water phase in a centrifuge. There are several grades of cream marketed today, such as heavy cream and light screm. Also as a verb: To beat until soft, smooth, and fluffy, as for butter and sugar.
To beat an ingredient or combination of ingredients using a spoon, electric mixer or food processor until mixture is soft, smooth and "creamy".
To make a fat, such as butter, soft and smooth by beating with a spoon or mixer. Also to combine a fat with sugar until the mixture is light and fluffy.
to make soft, smooth and creamy by beating.
To soften or beat one or more foods until soft and creamy. This term is usually applied to the mixing of butter and sugar.
Cream is the smooth, rich dairy product that naturally separated from whole milk (typically milk is homogenized to prevent this natural separation from occuring). Cream is churned to make butter and buttermilk; it's also pasteurized and processed into several forms: HALF-AND-HALF: A blend of milk and cream, contains 10 to 12 percent butterfat. It won't whip, but you can use it in place of whipping or heavy cream in many recipes. SOUR CREAM: Commercially cultured with lactic acid to give it a tangy flavor. Regular sour cream is 18 to 20 percent butterfat. Reduced-fat sour cream is made from half-and-half and can be substituted for regular sour cream in most recipes. Fat-free sour cream has all the fat removed and may not be successful in all recipes that call for regular sour cream. WHIPPING OR HEAVY CREAM: The richest cream available in the United States, it has 36 to 40 percent butterfat. It doubles in volume when whipped.
Cream is used extensively in baking, either as part of a mixture or whipped to decorate.
A relatively thick emulsion in water which contains active ingredients for application of those ingredients to a specific area only.
beat a mixture of softened ingredients until well blended and smooth.
to mix a softened ingredient, like butter, alone or with another ingredient, like sugar, till completely blended and soft.
To blend or beat to the soft and smooth consistency of cream. Usually applied to fat and sugar.
To mix one or more foods, usually fat and sugar, until smooth and creamy.
The thick, yellow part of cow's milk that contains 18 to 40 percent butterfat. Used as a skin conditioning ingredient.
To beat a mixture with a spoon or electric mixer until it becomes soft and smooth. When applied to combining shortening and sugar, the mixture is beaten until light and fluffy, depending on the proportion of sugar to shortening.
The fat-containing fraction of milk.
(verb) To beat one or more ingredients until the mixture is soft, homogeneous, and smooth, i.e. "creamy", showing neither separation nor evidence of any particles.
The terms light and heavy describe cream's butterfat content and related richness. Light cream has a butterfat level varying from 18-30 percent. It is sometimes called coffee cream or table cream. Heavy whipping cream, sometimes simply labeled heavy cream, has a butterfat content of at least 36 percent.
Beat just enough to make mixture smooth, light, and fluffy.
Is the high-fat milk product separated from milk. Cream must contain at least 18% milk fat. All cream products are pasteurized or ultrapasteurized. Cream is a nutritious food with unique flavor and nutrition characteristics. It can also be used as a natural thickener.
light mixture of butter and sugar beaten together
To beat or soften fat till light and fluffy.
To beat softened butter or butter and sugar together until light and fluffy.
To beat togeather fat and sugar until they resemble whipped cream
(as a verb): To beat one or more foods until mixture is soft and creamy or fluffy. Usually a step at the beginning of baking recipes.
light cream contains approximately 20% butterfat, while whipping (or heavy) cream ranges from 30-40%. Half-and-half refers to a blend of milk and cream with a butterfat content of 10-12%.
To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth soft paste.
To beat butter, or butter and sugar, until very light and nearly twice original volume.
(verb) Beating butter or shortening either alone or with added sugar, until its light and fluffy.
To beat one or more ingredients, usually margarine or butter, sugar and/or eggs, until the mixture is smooth and fluffy.
Blend of a watery and oily phase via an emulsifier. Existing in W/O and O/W creams.
To blend together thoroughly until it has a uniform, creamy consistency.
Cream is the fat that rises to the surface of milk during the first stage of the butter-making process. Cream is high in calories because it is relatively fatty. It has a short shelf-life but the varieties that are available from supermarkets are UHT whipped cream and have a long shelf-life. Some of the brand names are Anchor, President and Emborg whipping cream.
To blend or beat to the soft and smooth consistency of cream. Usually butter with sugar.
This is the portion of milk that rises to the top when milk has not been homogenized. Cream is defined by its varying amounts of butterfat content. Half and half cream is a mixture of milk and cream resulting in a butterfat content of 12%. Sour cream and light cream have a butterfat content of 18-20%. Heavy cream will have no less than 30% butterfat averages around 36% and will go as high as 40%.
To mix an ingredient or combination of ingredients until soft, smooth and well-blended.
A dairy product taken from whole milk, with varying amounts of butterfat.
Beat together two or more ingredients, such as butter and sugar, until mixture has a smooth uniform consistency. Crimp or flute Press together two pastry layers on edge of pie crust, sealing the dough and at the same time creating a decorative edge using fingers, a fork, or other utensil.
Beating butter or shortening, either alone or with sugar, until it is light and fluffy.
a sweeter form of sherry, a blend of oloroso and a sweet wine made with a grape variety called Pedro Jimenez.
To soften solid fats, often by adding a second ingredient, such as sugar, and working with a wooden spoon or electric mixer until creamy consistency.
To beat butter until it is light and fluffy.
May be thickened (whipping) cream in some recipes; while cream is simply a light pouring cream.
To whip cream using a whisk or an electric beater.
The rich, fatty part of whole milk that rises to the top and which can be separated from the milk. The longer sweet cream stands, the thicker it will be.
To mix a softened ingredient, or a combination of ingredients, until well blended and completely soft. Butter and sugar are often creamed together; remember, you can't overdo it.
When you cream, you beat vegetable shortening, butter, or margarine, with or without sugar, until light and fluffy. This process traps in air bubbles, later used to create height in cookies and cakes. It's managed the same way as mixing or blending.
(N) The part of milk containing the butterfat. (Vb)To beat fat and sugar to incorporate air, break down the sugar crystals and soften tha fat. This can be done either by rubbing or working ingredients against the side of the bowl with a wooden spoon or fork.
a component of milk with a milkfat content of at least 18 per cent; has a slight yellow to ivory color, is more viscous and richer tasting than milk and can be whipped to a foam; rises to the top of raw milk; as a commercial product it may be pasteurized or ultrapasteurized and may be homogenized.
A common thickener for pan sauces, wine sauces and other white sauces. It provides a rich flavour and smooth texture to reduced-cream and double-cream sauces.
The yellowish fatty component of unhomogenized milk...
Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators".