[1] Chantilly, a.k.a. whipped cream, garniches a slice of pie (photo © King Arthur Baking).

[2] Clotted cream, also called Devon cream: a specialty of the U.K. and part of “cream tea” with scones and jam (photo © Cupcake Project).

[ 3] Creme fraiche, a cultured cream that is a more piquant substitute for whipped cream (photo © Vermont Creamery).

[4] A mascarpone and strawberry parfait (photo © Island Farms).

[5] Half-and-half, also called coffee cream because its main use is in coffee and tea (photo © Organic Valley).

[6] Strawberries and cream is typically served with heavy cream, but clotted cream, whipped cream or many of the types of cream in this glossary work fine (photo © Jacek Kadaj | Fotolia).

[7] A container of mascarpone (photo © Vermont Creamery).

[8] Sour cream (photo © Yelenay Echuk | Panther Media).

[9] Whipped cream. Only heavy cream and whipping cream can be whipped (photo © Kuhn Rikon | Facebook).

[10] This strawberry genoise is made with stabilized whipped cream, which does not deflate. Here’s the recipe (photo © Fun Cooking).

[11] All cream begins with whole milk. One gallon of milk will yield 1 to 1.5 pints of cream (photo © Pixabay | Pexels).

May 21st is National Strawberries and Cream Day. But what type of cream? Heavy, light, crème fraîche, sour cream, whipped cream..there are so many types of cream, and you can use any one of them.

We have our glossary of the different types of cream below, but first: what is cream?

You know what it is when you buy a carton, but before it becomes cream it is milk from the cow.

 
> Tip: You can make cream from milk at home. Here’s the recipe.
 
 
WHAT IS CREAM?

Cream is a form of milk in which the fat globules have become more concentrated than usual, whether by rising to the top in a bottle or spinning off from the heavier water phase in a centrifuge. There are several grades of cream marketed today, including heavy cream, light cream, and half-and-half.

The word cream first appeared in Middle English from Old French cresme, which was a blend of late Latin cramum (probably of Gaulish origin) and ecclesiastical Latin chrisma.
 
 
THE DIFFERENT TYPES OF CREAM

We include some cream-related terms (like the first entry), plus some terms that are more common in the U.K.

Also check below for the comparitive milfat content of all dairy produxts.

BUTTERCREAM or BUTTER CREAM
Not cream per se, but light, uncooked frosting made of butter, sugar and egg yolks, and sometimes milk or light cream, that is used to fill and frost cakes and pastries.

CHANTILLY CREAM
Chantilly is the French term for vanilla-flavored whipped cream. In Italy, “crema chantilly” is made by folding whipped cream into crema pasticcera (pastry cream) to make a wonderfully indulgent, extra-rich concoction (photo #1).

CLOTTED CREAM or DEVON or DEVONSHIRE CREAM or CLABBER CREAM
Clotted cream is the thickest and richest type of cream, with 55% to 63% milkfat, creating flavors that are both creamy and buttery. It has a spoonable consistency and does not need to be whipped before serving. It is traditionally made in Cornwall or Devon, counties at the far southwest tip of England, jutting out into the Atlantic ocean. Heavy whipping cream is scalded or cooked over a bain-marie, so the fat globules float to the top and form a firm layer and the cream takes on a golden color. It is then left to cool for a day. Traditionally served as part of a cream tea with scones and jam, with fruit desserts, and as a cake filling. It is not used for cooking because it tends to separate when heated. “Clabber” is an archaic English word for a cupboard or pantry (photo #2).

COFFEE CREAM (see Half-And-Half)

CRÈME FRAÎCHE
Crème fraîche is heavy cream that is treated with a bacteria culture. The culture thickens the cream and gives it a slightly tart, elegant flavor—a thinner alternative to sour cream with a higher milkfat content—39%. To make it, cream is gently heated and then inoculated with bacterial cultures. The bacteria consume the cream’s natural sugars, producing lactic acid. The gentle acidity thickens the cream and imparts a mild, delicious tang. Crème fraîche has less tang than sour cream because a far lower amount of bacterial cultures is used. It is stable when heated but cannot be whipped, despite the high milkfat content. Used as a dessert topping, it can also be used to make dips, salad dressings, sauces, and soups; it can be heated without curdling. In France, it is unpasteurized. In the U.S., it is often made by adding buttermilk (cultured milk) or sour cream (also cultured) to the cream (photo #3). And, you can make it at home. Here’s a crème fraîche recipe; a quicker alternative is to blend equal amounts of heavy whipping cream and sour cream.

CULTURED CREAM
Cultured cream is made with the addition of bacteria or by boiling. The four principal types have a delightful, piquant edge. You may like them even better than the simple, often-too-sweet whipped cream, to garnish chocolate cakes and other sweet, rich desserts.

 
DEVON CREAM (see Clotted Cream)

DOUBLE CREAM
This is a U.K. term for heavy cream, also called “country style” cream. The U.K. standard is 48% milkfat, which is higher than heavy cream in the U.S. (40%).

EXTRA THICK SINGLE CREAM
Another U.K. term, this is for the U.K. equivalent of light cream. It has the same fat content as single cream (18%) but has been homogenized to produce a thick, spoonable consistency similar to double cream. Like American light cream, it cannot be whipped, but is typically spooned onto desserts or poured into coffee and tea by people who prefer the added fat content over half-and-half.

FLAVORED CREAM
Made by some producers for the holiday season, these can be flavored with flavors such as brandy, chocolate, cinnamon, Irish cream, and peppermint.

GOAT’S MILK CREAM
You may come across a heavy cream that’s made from pasteurized goat’s milk. Very white in color, the flavor is smooth and mild. It can be whipped, poured into beverages, or simply spooned onto desserts.

HALF-AND-HALF or COFFEE CREAM
Half-and-half gets its name because it’s a mixture of half cream and half milk. The milkfat content is 10.5% to 12%, too low to be whipped. It is typically used for coffee and tea, and as a reduced-fat cream in many recipes (photo #5).

HEAVY CREAM
Heavy cream has the highest amount of milk fat of the basic creams (including half-and-half, light cream, and whipping cream). It usually has between 36% and 40% in the U.S., and as high as 48% elsewhere. Heavy cream whips into a denser product than that which is simply called whipping cream. It doubles in volume when whipped. If you’re using it as frosting and want it to hold up, make stabilized whipped cream by adding gelatin. It’s sold pasteurized and ultrapasteurized, but pasteurized whips better (photo #6).

LIGHT CREAM or TABLE CREAM
Sometimes called coffee cream or table cream, can contain from 18% to 30% butterfat but most commonly contains 20% butterfat. It cannot be whipped.

LONG LIFE CREAM (see Ultrapasteurized Cream)

MANUFACTURING CREAM
Manufacturing cream is a commercial product generally used by bakeries and professional food service operations and is not available in retail stores. It has a fat content of more than 40%, while the highest-fat retail cream (heavy cream) has a fat content of only up to 40%.

MASCARPONE
Mascarpone spreads like cream cheese, and is often called “Italian cream cheese” although it is much softer. It has a slight natural sweetness, a delicate but oh-so-rich flavor, and a milkfat content from 60% to 75%. Mascarpone is made by heating cream and acid. This actually creates a curd (as with ricotta), so mascarpone is considered a cheese rather than a type of cream (photo #7).

PRESSURE PACK WHIPPED CREAM
In the U.S. this is typically referred to as aerosol can whipped cream. A nitrous oxide gas propellant fills the portion of whipping cream when the can’s top valve is depressed. Products like Reddi-Whip typically have a minimum milkfat of 25% milk fat. However, it infuses the whipped cream with much more air than hand-whipping or using a professional whipping unit like iSi whipped cream dispensers, which aerate the entire canister at once with a nitrous oxide charger.

SINGLE CREAM
Single cream is the U.K. version of American light cream, a thin cream traditionally used for pouring and for enriching cooked dishes including sauces and soups. It contains 18%-20% milkfat. It can’t be boiled, however, because it will curdle.

SOUR CREAM
This cultured cream is thick and tangy. To sour pasteurized cream, a culture is added and the cream is heated to about 68°F/20°C for 12–14 hours. The lactic acid produced in this process creates both the slightly sour taste and the thick consistency. Sour cream has a milkfat content of 18% to 20%. It may also contain stabilizers, such as gelatin or rennin, which aid in the thickening (photo #8).

STABILIZED WHIPPED CREAM
Stabilized whipped cream added gelatin to regular heavy cream or whipping cream (photo #10). The gelatin stiffens the whipped cream and keeps it from collapsing—for days! Stabilized whipped cream is the go-to frosting for cakes, cupcakes (you may prefer it to buttercream), and layered desserts like trifles. Here’s a recipe to make it.

SWEET BUTTER
Butter is whipped from cream. Americans often use the term “sweet butter to refer to butter that has no salt, but this is a misnomer. Any butter made with sweet cream instead of sour cream is sweet butter. The appropriate terms to use are unsalted butter and sweet cream butter.

SWEET CREAM BUTTER
While in the U.S. both unsalted and salted butter can be labeled sweet cream butter, they will also be labeled unsalted, salted, or lightly salted.

TABLE CREAM or COFFEE CREAM
These are other terms for light cream, containing 18% to 30% milkfat.

ULTRAPASTEURIZED CREAM or LONG LIFE CREAM
Ultrapasteurized cream is heavy cream that has undergone ultra heat treatment (UHT): It is heated to above 280°F/138°C for at least two seconds to extend its shelf life. While that may not sound like much processing, ultrapasteurized heavy cream does not whip into peaks or froth for a cappuccino. Otherwise, it will whip well if chilled, but regular pasteurized heavy cream whips up better (and for better results with both, whip the cream in a chilled copper bowl). If you have a great palate, you’ll note that regular pasteurized heavy cream generates better flavor than ultrapasteurized. Ultrapasteurized cream has a similar level of milkfat as regular heavy cream (36% to 40%).

WHIPPING CREAM
Whipping cream falls between light cream and heavy cream in milkfat content, between 30% and 36%. Like heavy cream, it will whip to double its original volume (photo #9). It contains 30% to 38% milkfat. In two or three hours after it has been whipped, the air will dissipate and the volume will deflate. For whipped cream that holds its form for one or two days, see Stabilized Whipped Cream, above.

WHOLE MILK
Regular milk, i.e. not a reduced fat version (photo #11). Whole milk has close to 4% milkfat. See the milkfat for the milkfat in 1% and 2% reduced fat milk below. It takes 1 gallon of milk to yield 1 to 1.5 pints of cream.

These comparisons help to explain the difference among products created from milk. Note that the percentages are averages; different dairies can manage their recipes to include more or less fat. (Note that milkfat/milkfat is the same as butter fat/butterfat.)

The products are listed from the least amount of milkfat to the highest.

Terms differ by country. These terms are for the U.S., where a dairy product must contain at least 18% milk fat to be called cream. In Europe, a product called “cream” must have a minimum milkfat content of 30%.

May 20th is National Pizza Party Day (it varies yearly: the third Friday of May). Can you make a flatbread instead? Sure, we say: because pizza vs. flatbread is simply a matter of the dough.

The main technical difference between flatbread and pizza is that:

 
 
THE HISTORY OF FLATBREAD

Flatbreads were among the earliest processed foods, i.e., a product created from different ingredients that are combined such that, to paraphrase Aristotle, the whole is different than than the sum of its parts.

Flatbread is unleavened bread. It is made without yeast and thus does not rise (i.e., it remains flat). Flour, water, and salt are the main ingredients.

The flour does not need to be wheat or other cereal. It can be made with pseudocereals or legumes.

The dough is rolled out flat and baked. The result is always relatively thin, ranging from a few millimeters to a few centimeters in thickness.

Evidence of flatbread has been found at ancient sites in Egypt, the Indus Valley, and Mesopotamia.

Charred flatbread crumbs have been found in Jordan that date to 12,400 B.C.E., some 4,000 years before the start of agriculture in the region. (The ingredients included wild barley, einkorn wheat, oats, and Bolboschoenus glaucus tubers (a type of rush) [source].)

Flatbreads were first baked in enclosed earthen mounds, later in primitive brick or clay ovens all over the world.

Just a few types of flatbread that have found their way onto American tables: the arepa, bánh, bannock, chapati, johnnycake, injera, lavash, matzoh, naan, piadina, pita, puri, roti, and tortilla. There are dozens of others.

Flatbreads were used as edible plates, as spoons, and as the base for other ingredients, creating early sandwiches and pizzas (in the case of this article, flatbreads with toppings).

> Here’s an extensive history of flatbreads.

[1] A veggie flatbread with broccolini, Brussels sprouts and pesto. Here’s the recipe (photo © DeLallo).

[2] A shrimp and zucchini flatbread. Here’s the recipe (photo © Seapak).

[3] A simple flatbread with tomato sauce, cheese, and sliced olives (photo © Lucero Olive Oil).

[4] Fruits are also added to flatbread: figs and peaches on this ricotta flatbread, grapes, eaches, and others (photo © Colavita | Facebook).

[1] Black walnuts: beautiful, but with an extremely hard shell that requires a special nutcracker (photos #1 and #2 © American Black Walnut Marketing Board).

[2] The fleshy green outer covering is called the husk or shuck.(photos #2 and #3.

[3] The best source for black walnuts online is Hammons (remaining photos © Hammons Products Company).

[4] You don’t have to cook or bake to add black walnuts to a salad…

[5] …or to granola….

[6] …or to a charcuterie board.

[7] Black walnut pesto. Here’s the recipe.

May 17th is National Walnut Day. Walnuts may be the healthiest of the seven heart-healthy nuts. Here’s the scoop.

The conventional walnut in the U.S. is the English walnut (also called the Persian walnut*). But what about that other, little-known, wild American walnut, the walnut?

The taxonomical difference is in the footnote* below.

> The history of walnuts.
 
 
BLACK WALNUTS

Most of us know little or nothing about the American black walnut. Growing wild in Missouri and much of the eastern U.S., they were a part of many indigenous peoples’ diets at one time.

These days, they’re below the radar, cultivated in just a few states. More expensive to produce than the standard English walnut, black walnuts have become a specialty item for those in the know.

In addition to the expense of production, there is less meat per nut, as you can see in photo #2.

Another reason they fell out of favor: Black walnuts are truly a hard nut to crack, sporting extremely hard shells. Cracking black walnuts by hand can also result in stained hands.

But fear not: Commercial growers use large steel wheels to crack the nuts.

While subject to irrigation and some mechanical harvesting, the trees themselves are uncultivated—they have not been modified in any way over the years. American black walnuts truly are the wild cousin† of the cultivated English walnut.

The American Black Walnut Marketing Board is hoping that more outreach will convince people to try them.
 
 
Why use black walnuts when there are plenty of English walnuts available?

For the flavor!

Black walnuts have a heartier, earthier, more robust taste than English walnuts, and you’ll notice the difference as soon as you taste one.

They showed themselves brilliantly in the Toll House Cookie recipe, which is a favorite in our house.

We’ve been happily using them to replace English walnuts everywhere.

However, because the flavor is different, you can’t count on substituting them 1:1 in recipes for baking and cooking, without affecting the recipe outcome.

It’s best to start with tested recipes from black walnut websites like the American Black Walnut Marketing Board and Hammons .
 
 
For the nutrition!

We’d prefer them even if they weren’t more nutritious—and given the nutrition of English walnuts, that’s a lot of extra nutrition!

 
 
SWEET WALNUT RECIPES

 
 
________________

*The tree originated in the Middle East and these Persian walnuts became known as English walnuts. That’s because English merchant ships would trade them around the world, so they became commonly known as English walnuts. The English walnut and the Persian walnut are the same walnuts [source].

†All walnuts are members of the order Fagales an order of trees and shrubs, in the family Juglandaceae, the plant family known as the walnut family. The genus is Juglans, and that’s where the two walnuts split off. The Persian or English walnut is Juglans regia. The black walnut, also known as the American black walnut and the Eastern black walnut, is Juglans nigra. Here’s more about taxonomy, the branch of science concerned with the classification of organisms. The Latin name, Juglans, derives from Jovis glans, “Jupiter’s acorn”—figuratively, a nut fit for a god.

There are 21 species in the genus that range across the north temperate Old World from southeast Europe east to Japan, and more widely in the New World from southeast Canada west to California and south to Argentina.

There are five native walnut species in North America: black walnut, butternut, Arizona walnut and two species in California. The two most commonly found walnuts found in native locations are the black walnut and butternut [source].

It’s American Craft Beer Week, celebrating the more than 6,600 U.S. independent craft brewers*. If you needed an excuse to explore new beers, the second full week in May is it!

When you’re shopping for craft beer, book for the Independent Craft Brewer Seal (on all photos).

The seal indicates that the beer was brewed by an independent U.S. craft brewery.

It tells you that you’re supporting a small business, which in turn supports your community† by providing jobs, sales that keep more money circulating in the local economy, the resulting tax revenue, and more.
 
 
LOOK FOR THE SEAL

Buy local and drink great beer.

The Independent Craft Brewer Seal was launched in 2017. The design is a classic beer bottle shape flipped upside down.

The seal indicates that a brewery is certified to be independently owned. It now appears on the bottles of more than 80% of the volume of craft brewed beer.

What About Your Regular Brand?

You may be accustomed to drinking beer brands owned by large multinational corporations, but give the little guys a chance.

Craft beers are more complex, and more interesting.

Craft beers have a richer and more distinctive taste than mass-produced beer.

Craft brewers tend to be very passionate about their beer. They invest time and energy to maintain and improve the quality of their beers.

Large national and international beers, on the other hand, focus on generating more and more sales, via huge marketing campaigns, distributor and retailer deals.

Not All “Craft Beer” Is Craft Beer!

An article on the 15 most popular craft beer brands in the U.S. lists many that are not small brewers.

That’s not surprising, since the owners of these brands have the money to ratchet up sales.

 
Try A New Craft Beer Brand

“Drink outside your comfort zone,” says the Brewers Association, the trade association for brewers.

“Flip your “brew-tine,” they suggest (that’s a play on “flip your routine”—we had to read it twice).

Celebrate the creativity of small and independent breweries. Try new brands and different beer styles.

And if you’re already a craft beer fan, there are plenty of other brands waiting for you to try.

How About This Weekend?

This weekend, maybe get together with a group of friends for a potluck craft beer celebration.

Or, visit a brewery. Use this Brewery Finder to locate a brewpub or taproom near you. Most Americans live within 10 miles of a craft brewery.

Stay for a pint or grab and go some of the specialties.

CraftBeer.com

Check the Brewers Association website, CraftBeer.com, for great articles, written by beer lovers for beer lovers. Learn more and discover new beers and brands on CraftBrew.com

There are also plenty of recipes for cooking with beer.

No time to visit the website? Sign up for the newsletter!
 
 

[1] A pint glass with the Independent Craft Brewer Seal (all photos © Brewers Association).

[2] The logo on a beer bottle from Mast Landing Brewing Company, a craft brewer in Maine.

[3] The seal can have a white or color background.

[4] Take home a six-pack of bottles…

[6] …or a six-pack of cans.

*The Brewers Association, a trade organization of beer brewers, defines “craft brewer” as a small, independent, traditional brewer. Specifically, annual production is 6 million barrels of beer or less. Also, the brewer must be less than 25% owned or controlled by an alcohol industry member that is not itself defined as a craft brewer. By contrast, Bud Light, America’s best-selling beer, shipped 27.2 million barrels in 2019.

†Even if you buy craft beer brewed in another locale, you’re still supporting a community business, as opposed to a multinational corporation with no roots.

[1] Top a pizza with your favorite antipasto ingredients (photo © DeLallo).

[2] You can add antipasto meats to the vegetarian recipe below. In photo: sweet soppressata, hot soppressata, Genoa salami, prosciutto (photo © Williams Sonoma).

[3] Provolone, a classic Italian cheese, often served cubed on an antipasto platter (photo © Castello Cheese).

[4] We prefer the pepper bite of arugula to spinach (photo © Good Eggs).

There are currently 12 pizza holidays in the U.S. (see the list below). The third Friday in May is National Pizza Party Day. You’ve got a few days to plan your pizza party.

It can be as simple as a homemade pizza at home with store-bought dough.

Check out the recipe below for Antipasto Pizza, is vegetarian as shown (photo #1), but can have added prosciutto or other Italian cured meat (photo #2).

Not to mention, 50 more pizza recipes to suit every palate.

> The history of pizza.

> Pizza trends in the U.S.
 
 
RECIPE: ANTIPASTO PIZZA

DeLallo made this pizza using fresh spinach, their Italian-Style Pizza Sauce, dough from their DeLallo Pizza Dough Kit, and Provolini Antipasti, a jarred medley of cubes of provolone cheese, tender button mushrooms, black and green olives, and sweet red peppers, in canola oil.

We preferred to use the ingredients we had on hand: pitted black Nicoise and pitted green Castelvetrano olives, a jar of roasted red peppers, and fresh mushrooms.

And while the original recipe called for baby spinach, we preferred the peppery bite of baby arugula.

You can also use Italian antipasto meats: prosciutto, soppressata, and different types of salame.

To spread the flavor, cut them into strips.
 
Ingredients

 
Preparation

1. PREHEAT the oven to 450˚F. Shape the pizza dough for a thin crust. Place on a greased baking sheet or pizza pan and bake for 5 minutes.

2. REMOVE from the oven and top with sauce, cheese, and antipasto ingredients. Bake for 15 minutes, or until golden brown.

3. TOP with fresh arugula or spinach leaves and serve.
 
 
THE YEAR IN PIZZA HOLIDAYS

Whether you get a takeout pizza, go to a restaurant, or make your own, mark your calendars for: