Linked from

The 15 pages that link to Cream, each with the reason it gives.

• EmulsionRelated: Its fat globules form an emulsion that can destabilize during churning.

• ButterNarrower topic: Butter begins as cream, whose concentrated fat makes churning possible.

• Milk fatBroader topic: Cream concentrates milk fat while retaining it as dispersed globules.

• CustardRelated: Replacing some milk with cream makes custard richer and softer.

• Sour creamNarrower topic: Cream supplies sour cream’s dairy fat, richness, and starting texture.

• Whipped creamNarrower topic: Whipped cream begins with cream, whose fat content determines its whipping behavior.

• Dairy productBroader topic: It is obtained by concentrating milk fat before further processing.

• Clotted creamNarrower topic: Clotted cream is produced by concentrating the cream that rises from heated milk.

• Tomato soupRelated: Cream softens tomato acidity and gives the soup a richer texture.

• Butter chickenRelated: Cream softens the tomato’s acidity and makes the finished curry richer.

• Cream cheeseRelated: Adding cream distinguishes the product’s richness from many other fresh cheeses.

• Chicken tikka masalaRelated: Cream softens the tomato's acidity and gives the sauce richness.

• Skimmed milkBroader topic: Cream is the stream removed from milk during skimming and can be used separately.

• BarquilloRelated: Sweet cream is a common filling for barquillo tubes.

• Non-dairy creamerCompared with: Cream supplies milk fat and dairy flavor, while non-dairy creamer imitates some of its effects.