Cream is a product derived from the skimming of milk. Depending on the percentage of fat it contains, it is either called whipping cream " (30% fat) or cooking cream (20% fat). On the market there is both fresh cream, which must be used almost immediately because it can become rancid, and long-life cream which, on the other hand, can last several months.
Cream is one of the most used ingredients in cooking to make desserts, such as the classic Chantilly, but it is also used as a binder in many dishes, especially sauces. To mount it, it must be very cold.