47-539: (Redirected from Creme ) Crème (or creme ) is a French word for 'cream', used in culinary terminology for various preparations: Cream , a high-fat dairy product made from milk from a cow Custard , a cooked, usually sweet mixture of dairy and eggs Crème liqueur , a sweet liqueur Cream soups (French: potages crèmes ), such as crème Ninon See also [ edit ] All pages with titles containing crème Cream (disambiguation) Topics referred to by
94-544: A fiancée for her betrothed. The cake has been described as "somewhere between a firm sponge – with a greater proportion of flour to fat and eggs than a Victoria sponge cake – and a shortbread base and was proof of the bride-to-be's baking skills". Traditionally it is a two-layer cake filled and topped with strawberries or raspberries and whipped cream. Cakes are frequently described according to their physical form. Cakes may be small and intended for individual consumption. Larger cakes may be made to be sliced and served as part of
141-500: A leavening agent, while others use baking soda or baking powder. These cakes often have a crumb topping called streusel or a light glaze drizzle. Baked flourless cakes include clementine cakes , baked cheesecakes , and flourless chocolate cakes . Layer cakes are cakes made with layers of sponge or butter cake filled with cream, jam, or other filling to hold the layers together. One-egg cakes are made with one egg. They can be made with butter or vegetable shortening. One egg cake
188-491: A less common variant. Gräddfil (usually 12%) and Creme Fraiche (usually around 35%) are two common sour cream products. In Switzerland, the types of cream are legally defined as follows: Sour cream and crème fraîche (German: Sauerrahm, Crème fraîche; French: crème acidulée, crème fraîche; Italian: panna acidula, crème fraîche) are defined as cream soured by bacterial cultures. Thick cream (German: verdickter Rahm ; French: crème épaissie ; Italian: panna addensata )
235-518: A less sweet version, known as almond paste ), fondant icing (also known as sugar paste), and buttercream are used as covering icings and to create decorations. Floral sugarcraft or wired sugar flowers are an important part of cake decoration. Cakes for special occasions, such as wedding cakes, are traditionally rich fruit cakes or occasionally Madeira cakes , that are covered with marzipan and iced using royal icing or sugar-paste. They are finished with piped borders (made with royal icing) and adorned with
282-517: A liquid, and a leavening agent , such as baking soda or baking powder . Common additional ingredients include dried , candied , or fresh fruit, nuts , cocoa , and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves , nuts, or dessert sauces (like custard , jelly , cooked fruit , whipped cream , or syrups ), iced with buttercream or other icings , and decorated with marzipan , piped borders, or candied fruit. Cake
329-441: A meal or social function. Common shapes include: Special cake flour with a high starch-to-gluten ratio is made from fine-textured, soft, low-protein wheat. It is strongly bleached and compared to all-purpose flour, cake flour tends to result in cakes with a lighter, less dense texture. Therefore, it is frequently specified or preferred in cakes meant to be soft, light or bright white, such as angel food cake . However, if cake flour
376-507: A milk product comparatively rich in fat, in the form of an emulsion of fat-in-skim milk, which can be obtained by separation from milk. Cream sold without further specification must contain no less than 350 g/kg (35%) milk fat. Manufacturers labels may distinguish between different fat contents, a general guideline is as follows: Canadian cream definitions are similar to those used in the United States, except for "light cream", which
423-696: A percentage followed by "milk fat", "B.F", or "M.F". In France, the use of the term "cream" for food products is defined by the decree 80-313 of April 23, 1980. It specifies the minimum rate of milk fat (12%) as well as the rules for pasteurisation or UHT sterilisation . The mention "crème fraîche" (fresh cream) can only be used for pasteurised creams conditioned on production site within 24h after pasteurisation. Even if food additives complying with French and European laws are allowed, usually, none will be found in plain "crèmes" and "crèmes fraîches" apart from lactic ferments (some low cost creams (or close to creams) can contain thickening agents, but rarely). Fat content
470-797: A piped message, wired sugar flowers, hand-formed fondant flowers, marzipan fruit, piped flowers, or crystallized fruits or flowers such as grapes or violets . The shelf life of cakes packages for commercial sale depends on several factors. Cakes are intermediate moisture products prone to mold growth. Commercial cakes are frequently and commonly exposed to different mold varieties before they are packaged for sale, including Aspergillus flavus and various penicillins , and Aspergillus niger . Preservatives and oxygen absorbents are currently used to control and inhibit mold growth. The CDC has recommended not to eat raw cake batter because it can contain pathogens like Salmonella and E. coli . Cake batter uses raw flour which can contain live bacteria and present
517-489: A protein matrix (generally beaten eggs) to provide leavening , sometimes with a bit of baking powder or other chemical leaven added. Egg-leavened sponge cakes are thought to be the oldest cakes made without yeast. Angel food cake is a white cake that uses only the whites of the eggs and is traditionally baked in a tube pan. The French Génoise is a sponge cake that includes clarified butter . Highly decorated sponge cakes with lavish toppings are sometimes called gateau ,
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#1732776112683564-413: A rolled fondant icing . Commercial bakeries tend to use lard for the fat, and often whip the lard to introduce air bubbles. This makes the icing light and spreadable. Home bakers either use lard, butter, margarine , or some combination thereof. Sprinkles are small firm pieces of sugar and oils that are colored with food coloring . In the late 20th century, new cake decorating products became available to
611-815: A soft, sweet filling between them that is called "crème filling." In some cases, foods can be described as cream although they do not contain predominantly milk fats; for example, in Britain, " ice cream " can contain non-milk fat (declared on the label) in addition to or instead of cream, and salad cream is the customary name for a non-dairy condiment that has been produced since the 1920s. In other languages, cognates of "cream" are also sometimes used for non-food products, such as fogkrém (Hungarian for toothpaste), or Sonnencreme (German for sunscreen). Some products are described as "cream alternatives". For example, Elmlea Double , etc. are blends of buttermilk or lentils and vegetable oil with other additives sold by Upfield in
658-426: A tendency to produce oily globules (called "feathering") when added to coffee . The stability of the cream may be increased by increasing the non-fat solids content, which can be done by partial demineralisation and addition of sodium caseinate , although this is expensive. Butter is made by churning cream to separate the butterfat and buttermilk . This can be done by hand or by machine. Whipped cream
705-444: Is also sold: sour cream , crème fraîche , and so on. Both forms have many culinary uses in both sweet and savoury dishes. Cream produced by cattle (particularly Jersey cattle ) grazing on natural pasture often contains some carotenoid pigments derived from the plants they eat; traces of these intensely colored pigments give milk a slightly yellow tone, hence the name of the yellowish-white color: cream . Carotenoids are also
752-927: Is also used in Indian curries such as masala dishes. Cream (usually light/single cream or half and half ) may be added to coffee . Both single and double cream (see Types for definitions) can be used in cooking. Double cream or full-fat crème fraîche is often used when the cream is added to a hot sauce, to prevent it separating or "splitting". Double cream can be thinned with milk to make an approximation of single cream. The French word crème denotes not only dairy cream but also other thick liquids such as sweet and savory custards , which are normally made with milk, not cream. Different grades of cream are distinguished by their fat content, whether they have been heat-treated, whipped, and so on. In many jurisdictions, there are regulations for each type. The Australia New Zealand Food Standards Code – Standard 2.5.2 – Defines cream as
799-419: Is called for, a substitute can be made by replacing a small percentage of all-purpose flour with cornstarch or removing two tablespoons from each cup of all-purpose flour. Some recipes explicitly specify or permit all-purpose flour, notably where a firmer or denser cake texture is desired. A cake can fail to bake properly, which is called "falling". In a cake that "falls", parts may sink or flatten, because it
846-414: Is commonly shown as "XX% M.G." ("matière grasse"). (usually 30%) (usually 15%) (usually 30%) (usually 15%) Russia, as well as other EAC countries , legally separates cream into two classes: normal (10–34% butterfat) and heavy (35–58%), but the industry has pretty much standardized around the following types: In Sweden , cream is usually sold as: Mellangrädde (27%) is, nowadays,
893-898: Is defined as cream thickened using thickening agents . In the United Kingdom, these types of cream are produced. Fat content must meet the Food Labelling Regulations 1996. In the United States, cream is usually sold as: Not all grades are defined by all jurisdictions, and the exact fat content ranges vary. The above figures, except for "manufacturer's cream", are based on the Code of Federal Regulations , Title 21, Part 131. Cream may have thickening agents and stabilizers added. Thickeners include sodium alginate , carrageenan , gelatine , sodium bicarbonate , tetrasodium pyrophosphate , and alginic acid . Other processing may be carried out. For example, cream has
940-452: Is different from Wikidata All article disambiguation pages All disambiguation pages Cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization . In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called " separators ". In many countries, it
987-441: Is made by whisking or mixing air into cream with more than 30% fat, to turn the liquid cream into a soft solid. Nitrous oxide , from whipped-cream chargers may also be used to make whipped cream. Sour cream , produced in many countries, is cream (12 to 16% or more milk fat) that has been subjected to a bacterial culture that produces lactic acid (0.5%+), which sours and thickens it. Crème fraîche (28% milk fat)
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#17327761126831034-471: Is made through a process that starts by slowly heating whole milk to produce a very high-fat (55%) product, similar to Indian malai . Reduced cream is a cream product in New Zealand, often used to make Kiwi dip . Some non-edible substances are called creams due to their consistency: shoe cream is runny, unlike regular waxy shoe polish; hand/body "creme" or "skin cream" is meant for moisturizing
1081-448: Is often complemented with frosting in a can. Cakes are broadly divided into several categories, based primarily on ingredients and mixing techniques. There are about hundreds of different types of cakes, but there are two broad categories, that culinary divide them into: shortened, and unshorted cakes. Unshortened cakes contain no fat while shortened cakes do. These types may be combined in baking. Although clear examples of
1128-408: Is often enhanced by covering it with icing , or frosting, and toppings such as sprinkles , which are also known as "jimmies" in certain parts of the United States and "hundreds and thousands" in the United Kingdom. The frosting is usually made from powdered (icing) sugar, sometimes a fat of some sort, milk or cream, and often flavorings such as a vanilla extract or cocoa powder . Some decorators use
1175-443: Is often served as a celebratory dish on ceremonial occasions, such as weddings, anniversaries , and birthdays. There are countless cake recipes; some are bread-like, some are rich and elaborate, and many are centuries old. Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams), baking equipment and directions have been simplified so that even
1222-408: Is slightly soured with bacterial culture, but not as sour or as thick as sour cream. Mexican crema (or cream espesa ) is similar to crème fraîche. Smetana is a heavy cream-derived (15–40% milk fat) Central and Eastern European sweet or sour cream. Rjome or rømme is Norwegian sour cream containing 35% milk fat, similar to Icelandic sýrður rjómi . Clotted cream in the United Kingdom
1269-438: Is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat . Cream skimmed from milk may be called "sweet cream" to distinguish it from cream skimmed from whey , a by-product of cheese -making. Whey cream has a lower fat content and tastes more salty, tangy, and "cheesy". In many countries partially fermented cream
1316-411: Is sometimes colored. Using different piping tips and various techniques, a cake decorator can make many different designs. Basic decorating tips include open star, closed star, basketweave, round, drop flower, leaf, multi, petal, and specialty tips. An embossing mat is used to create embossed effects. A cake turntable that cakes are spun upon may be used in cake decoration. Royal icing , marzipan (or
1363-659: Is very low-fat cream, usually with 5 or 6 percent butterfat. Specific product characteristics are generally uniform throughout Canada, but names vary by both geographic and linguistic area and by manufacturer: "coffee cream" may be 10 or 18 percent cream and "half-and-half" ( crème légère ) may be 3, 5, 6 or 10 percent, all depending on location and brand. Regulations allow cream to contain acidity regulators and stabilizers . For whipping cream, allowed additives include skim milk powder (≤ 0.25%), glucose solids (≤ 0.1%), calcium sulphate (≤ 0.005%), and xanthan gum (≤ 0.02%). The content of milk fat in canned cream must be displayed as
1410-464: The French word for cake. Chiffon cakes are sponge cakes with vegetable oil, which adds moistness. Chocolate cakes are butter cakes, sponge cakes, or other cakes flavored with melted chocolate or cocoa powder . German chocolate cake is a variety of chocolate cake. Coffee cake is generally thought of as a cake to serve with coffee or tea at breakfast or a coffee break . Some types use yeast as
1457-756: The Roman period, the name for cake became "placenta", which was derived from the Greek term. A placenta was baked on a pastry base or inside a pastry case. The Greeks invented beer as a leavener , frying fritters in olive oil , and cheesecakes using goat's milk . In ancient Rome , the basic bread dough was sometimes enriched with butter, eggs, and honey, which produced a sweet and cake-like baked good. The Latin poet Ovid refers to his and his brother's birthday party and cake in his first book of exile, Tristia . Early cakes in England were also essentially bread:
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1504-457: The US. This inspired psychologist Ernest Dichter to find a solution to the cake mix problem in the frosting . Since making the cake was so simple, housewives and other in-home cake makers could expend their creative energy on cake decorating inspired by, among other things, photographs in magazines of elaborately decorated cakes. Ever since boxed cake mix has become a staple of supermarkets, it
1551-566: The United Kingdom packaged and shelved in the same way as cream, labelled as having "a creamy taste". Cake Cake is a flour confection made from flour , sugar, and other ingredients and is usually baked . In their oldest forms, cakes were modifications of bread , but cakes now cover a wide range of preparations that can be simple or elaborate and which share features with desserts such as pastries , meringues , custards , and pies . The most common ingredients include flour, sugar, eggs, fat (such as butter , oil , or margarine ),
1598-430: The difference between cake and bread are easy to find, the precise classification has always been elusive. Butter cakes are made from creamed butter, sugar, eggs, and flour. They rely on the combination of butter and sugar beaten for an extended time to incorporate air into the batter. A classic pound cake is made with a pound each of butter, sugar, eggs, and flour. Another type of butter cake that takes its name from
1645-471: The most amateur of cooks may bake a cake. The term "cake" has a long history. The word itself is of Viking origin, from the Old Norse word "kaka". The ancient Greeks called cake πλακοῦς ( plakous ), which was derived from the word for "flat", πλακόεις ( plakoeis ). It was baked using flour mixed with eggs, milk, nuts, and honey. They also had a cake called "satura", which was a flat, heavy cake. During
1692-578: The most obvious differences between a "cake" and "bread" were the round, flat shape of the cakes and the cooking method, which turned cakes over once while cooking, while bread was left upright throughout the baking process. Sponge cakes , leavened with beaten eggs, originated during the Renaissance , possibly in Spain . During the Great Depression , there was a surplus of molasses and
1739-492: The need to provide easily made food to millions of economically depressed people in the United States. One company patented a cake-bread mix to deal with this economic situation and thereby established the first line of cake in a box. In doing so, cake, as it is known today, became a mass-produced good rather than a home- or bakery-made specialty. Later, during the post-war boom , other American companies (notably General Mills ) developed this idea further, marketing cake mix on
1786-471: The occasion for which they are intended. For example, wedding cakes , birthday cakes , cakes for first communion , Christmas cakes, Halloween cakes, and Passover plava (a type of sponge cake sometimes made with matzo meal) are all identified primarily according to the celebration they are intended to accompany. The cutting of a wedding cake constitutes a social ceremony in some cultures. The Ancient Roman marriage ritual of confarreatio originated in
1833-476: The origin of butter 's yellow color. Cream from goat 's milk, water buffalo milk, or from cows fed indoors on grain or grain-based pellets, is white. Cream is used as an ingredient in many foods, including ice cream , many sauces , soups , stews, puddings, and some custard bases, and is also used for cakes . Whipped cream is served as a topping on ice cream sundaes , milkshakes , lassi , eggnog , sweet pies , strawberries, blueberries, or peaches. Cream
1880-478: The principle of convenience, especially to housewives. When sales dropped heavily in the 1950s, marketers discovered that baking cakes, once a task at which housewives could exercise skill and creativity, had become dispiriting. This was a period in American ideological history when women, retired from the war-time labor force, were confined to the domestic sphere while still exposed to the blossoming consumerism in
1927-635: The proportion of ingredients used is 1-2-3-4 cake : 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs. According to Beth Tartan, this cake was one of the most common among the American pioneers who settled North Carolina. Baking powder is in many butter cakes, such as Victoria sponge . The ingredients are sometimes mixed without creaming the butter, using recipes for simple and quick cakes. Sponge cakes (or foam cakes) are made from whipped eggs, sugar, and flour. Traditional sponge cakes are leavened only with eggs. They rely primarily on trapped air in
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1974-419: The public. These include several specialized sprinkles and even methods to print pictures and transfer the image onto a cake. Special tools are needed for more complex cake decorating , such as piping bags and various piping tips, syringes and embossing mats . To use a piping bag or syringe, a piping tip is attached to the bag or syringe using a coupler. The bag or syringe is partially filled with icing which
2021-453: The same term [REDACTED] This disambiguation page lists articles associated with the title Crème . If an internal link led you here, you may wish to change the link to point directly to the intended article. Retrieved from " https://en.wikipedia.org/w/index.php?title=Crème&oldid=1255216526 " Category : Disambiguation pages Hidden categories: Articles containing French-language text Short description
2068-418: The sharing of a cake. Particular types of cake may be associated with particular festivals, such as stollen or chocolate log (at Christmas), babka and simnel cake (at Easter), or mooncake . There has been a long tradition of decorating an iced cake at Christmas time; other cakes associated with Christmas include chocolate log and mince pies . A Lancashire Courting Cake is a fruit-filled cake baked by
2115-449: The skin. Regulations in many jurisdictions restrict the use of the word cream for foods. Words such as creme , kreme , creame , or whipped topping (e.g., Cool Whip ) are often used for products which cannot legally be called cream, though in some jurisdictions even these spellings may be disallowed, for example under the doctrine of idem sonans . Oreo and Hydrox cookies are a type of sandwich cookie in which two biscuits have
2162-505: Was an economical recipe when using two eggs for each cake was too costly. Although clear examples of the difference between cake and bread are easy to find, the precise classification has always been elusive. For example, banana bread may be properly considered either a quick bread or a cake. Yeast cakes are the oldest and are very similar to yeast bread. Such cakes are often very traditional in form and include such pastries as babka and stollen . Cakes may be classified according to
2209-409: Was baked at a temperature that is too low or too hot, when it has been underbaked and when placed in an oven that is too hot at the beginning of the baking process. The use of excessive amounts of sugar, flour, fat or leavening can also cause a cake to fall. A cake can also fall when subjected to cool air that enters an oven when the oven door is opened during the cooking process. A finished cake
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