What is cooking cream?

In this short article, we will answer the question “What is cooking cream?” and show you the advantages of using it compared to traditional cream.

What is cooking cream?

Cooking cream is a fantastic alternative to use in place of the traditional cream and is not just for dessert. Cooking cream has a high yield and viscosity, making it ideal for use in sweets, pies, sauces, and other hot or cold meals that call for sweet, salty, or acidic ingredients.

Additionally, it expedites the cooking process and ensures that recipes are more stable and long-lasting. The culinary cream exhibits exceptional creaminess when used in applications involving hot beverages, such as in recipes for chocolate drinks and coffee macchiato.

This product exhibits good stability performance in applications with cognac, whiskey, cachaça, and other distilled beverages, among others. It also does not separate when combined with citrus or distilled beverages

Because cooking cream is so adaptable, it also works well with meals that call for acidic sauces (such as those made with mustard, lemon, orange, passion fruit, and garlic) and with juices made from seasonal fruits.

The product’s exceptional performance creates uniform combinations of flavour and quality that are gratifying to everyone from the expert chef to the end user. It also blends practicality and economy with flavour and creaminess. 

Large boleros, bakeries, confectionery and chocolate companies, restaurants, hotels, the salty industry, and other establishments frequently utilise it.

What benefits does culinary cream have over traditional cream?

Higher viscosity, better cost-benefit, and no serum. These are a few advantages it has over the traditional cream. Find each one of them:

Shelf life

The difference in length between culinary cream and ordinary cream is significant when deciding whether or not to buy the product.

Because animal fat degrades more quickly at room temperature, a sour cream-based truffle or candy filling, for instance, has a shelf life of no more than 25 days. The culinary cream-produced versions of these same recipes have a 90-day minimum shelf life.

One item used in multiple recipes

Let’s first discuss the different varieties of cream, such as boxed, canned, and fresh, before we discuss culinary cream. They are all unique from one another.

For instance, the whey is already offered with the cream in a box, as opposed to the canned form, which includes the whey separately. 

The amount of fat, which is typically between 17% and 22%, is what unites them. In contrast, fresh cream has a shorter shelf life than the others and a higher fat content (35%).

Your bottom line may be impacted by all of these elements. Since they are distinct products with distinct objectives, they are typically irreplaceable.

For example, it is preferable to use a cream with more fat when making ganache so that it will be stiffer. If not, it can melt more quickly. In other words, just the fresh is served in this instance. It won’t work for this recipe if all you have in your pantry is a box or can.

Now, the main benefit of the culinary cream is that there aren’t any other varieties of it! One is sufficient to add additional flavour and creaminess to all of your dishes, without limitations. When making hot, cold, savoury, or sweet dishes, it is advised. 

Oh, and you can use it to make the ganache in the previous example, too!

Best price-to-quality

Consider having to visit the store and purchase a different type of cream for each recipe you prepare. Do you agree that you squander time and money?

Regarding the culinary cream, it is completely different. 

You only need to buy one item that will speed up the creation of your dishes, improve efficiency, and cut costs.

No curd

Cooking cream has the advantage of not curdling at high temperatures or when it comes into touch with acidic components (such as sauces made of lemons), unlike sour cream. The outcome? better-performing and speedier recipes that produce tastier food.

Yield more

The culinary cream yield is increased by two factors. The first is that the product has a fuller body and is more creamy and viscous. Because of this, it is not required to use a lot when making recipes.

Another factor is that culinary cream yields more than sour cream because it is sold in a 1l Tetra Pak or a 5kg bag, depending on the manufacturing business. 

Boxed products are often sold in 200g packets, tinned products in 300g containers, and fresh products in 500g bottles. This is also advantageous in terms of the product’s cost-benefit ratio.

No serum.

The culinary version lacks whey, unlike sour cream, because it has the perfect balance to prevent the product from draining throughout its shelf life.

More stability

Its neutral flavour, uniform, smooth texture, and high creaminess increase the stability of dishes while retaining their unique flavour.

In other words, this is a product that can be used in a wide range of dishes, can replace up to 30% of liquids (like cream, fat, milk, or yoghurt), enables faster preparation of recipes, and provides a longer term of validity.


In this short article, we answered the question “What is cooking cream?” and have shown you the advantages of using it compared to traditional cream.