Cream: Rich Dairy for Desserts and Sauces
Cream adds luscious texture and depth to dishes, from soups to pastries — a cornerstone of classic cooking.
What Is Cream?
**Cream** is the rich, high-fat layer skimmed from milk, containing 30–40% fat. It’s used in sauces, soups, coffee, and desserts.
Nutrition (per 100 g)
- **Calories:** ~340 kcal
- **Fat:** 36 g
- **Saturated Fat:** 23 g
- **Carbohydrates:** 3 g
- **Protein:** 2 g
- **Calcium:** 66 mg
Health and Culinary Benefits
- Provides **energy and fat-soluble vitamins (A, D, E, K)**.
- Adds **creaminess and flavor balance** in dishes.
- Useful for **texture and emulsification** in sauces and desserts.
Possible Drawbacks
- **High in calories and saturated fat**, best used in moderation.
- Not suitable for **lactose-intolerant** or **vegan** diets.
Culinary Uses
- Whipped for **cakes, pies, and beverages**.
- Forms the base for **soups, sauces, and ice creams**.
- Blends with **fruits, chocolate, and coffee** for richness.
Summary
Cream delivers indulgence and smoothness — a staple of both sweet and savory cuisine.
- 1. Heavy Cream
Vrhnje (pavlaka, cream): mliječni proizvod visoke masnoće koji daje bogatstvo i teksturu jelima, desertima i umacima.