Grocery
Crème Fleurette Heavy Cream
What it is
Crème fleurette is a type of heavy cream, typically with a fat content of around 30-36%. It is a dairy product made from the high-fat layer skimmed from the top of milk. This cream is pasteurized, which is a process of heating to kill harmful bacteria. It has a rich, smooth texture and a mild, sweet dairy flavor. It is a versatile ingredient in both sweet and savory cooking.
How people cook with it
This cream is a staple for adding richness and body to a wide range of dishes.
- Whipped toppings
- Sauce bases
- Soups and stews
- Baking
Crème fleurette can be whipped to create light and airy toppings for desserts or used to enrich sauces, soups, and stews. When heated, it adds a luxurious texture and depth of flavor to savory dishes. In baking, it contributes moisture and tenderness to cakes and pastries. It is also a key component in many custards and ice creams, providing a smooth and creamy finish. For best results when whipping, ensure it is well-chilled.
How it differs from similar foods
Compared to lighter creams, crème fleurette has a higher fat content, which allows it to whip more stably and thicken sauces more effectively. Its richness means a little goes a long way in adding depth and mouthfeel to recipes, distinguishing it from thinner dairy liquids.
Who it is for
Home cooks and professional chefs alike rely on this cream for its culinary performance.
How to keep the rest
Once opened, store any unused crème fleurette in its original container in the refrigerator. Ensure the container is tightly sealed to prevent spoilage and absorption of odors. It is best to use the remaining cream within a few days of opening for optimal freshness and quality.