In natural, unhomogenized milk, cream is the fat-rich layer that rises to the top. However, most of the cream commercially available today is separated from the milk by centrifugal force.
There are many varieties of cream, all of which are categorized according to the percent of milk fat in the mixture.
Serving size: 1 tbsp(s)View Calorie Breakdown
Omega-6 / Omega-3 ratio: 2 : 1
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