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Cream. (a) That part of milk (q.v.) that is rich in butterfat (q.v.) and eventually rises and collects at the surface when the milk is held to prepare it for separation by centrifugation. (b) Any thick, emulsified, cooked mixture made up of sugar (q.v.), eggs (q.v.), milk and a thickening agent (q.v.) and used as a filling in various cakes and pastries. (c) To disperse by thorough mixing or beating ingredients, as butter (q.v.) and sugar, to form a mass with a soft body.