A water-soluble medicinal preparation applied to the skin. An ointment differs from a cream in that it has an oil base, as opposed to being water-soluble.

mid-15c., "to foam," from cream (n.). Meaning "to beat, thrash, wreck" is 1929, U.S. colloquial. Related: Creamed; creaming.

early 14c., creyme, from Old French cresme (13c., Modern French crème) "chrism, holy oil," blend of Late Latin chrisma "ointment" (from Greek khrisma "unguent;" see chris [..]

To beat one or more ingredients, usually margarine or butter, sugar, and/or eggs, until the mixture is smooth and fluffy.

To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste.

Creaming in baking is the technique of blending ingredients, generally granulated sugar with fat like butter or shortening.

make creamy by beating; "Cream the butter" the best people or things in a group; "the cream of England's young men were killed in the Great War&a [..]

Clinical, Research, Education, Administration, and Mixed

To beat ingredients to incorporate air and make the mixture creamy in consistency.

krem

To dream of seeing cream served, denotes that you will be associated with wealth if you are engaged in business other than farming. To the farmer, it indicates fine crops and pleasant family relations. To drink cream yourself, denotes immediate good fortune. To lovers, this is a happy omen, as they will soon be united.   

Verb. 1. To ejaculate. To cream oneself implies great sexual excitement, but often used figuratively. 2. To succeed. E.g."I thought I'd creamed my exams but I failed all but one.&quo [..]

To work shortening (the general term for any fat used to make a soft dough), sometimes with sugar, against the side of a bowl until smooth. When making baked goods, creaming forces tiny air bubbles in [..]

The fat portion of milk that rises to the top when milk has not been homogenized. Cream is defined by its varying amounts of butterfat content. Half and half cream is a mixture of milk and cream, resu [..]

Pronounce it: cree-mFresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then skimmed off and is known as cream.Cream has long been a versatile ingredient in the [..]

 (1) To work one or more foods until smooth and creamy with a spoon or spatula, rubbing the food against the sides of the mixing bowl until of the consistency of cream.  See creaming.  (2) A rich fill [..]

The fat portion of milk that rises to the top when milk has not been homogenized. Cream is defined by its varying amounts of butterfat content. Half and half cream is a mixture of milk and cream, resu [..]

This is un homogenized milk that left separates and leaves a rich cream on top and almost fat-free (or skimmed) milk on the bottom. Cream is used in Jamaican food recipes. T

The butterfat portion of milk. Also, to beat ingredients, usually sugar and a fat, until smooth and fluffy.

To beat a fat, such as butter or shortening either alone or with sugar, to a light, fluffy consistency. May be done by hand with a wooden spoon or with an electric mixer. This process incorporates air [..]

To beat softened butter and sugar, either by hand, or with an egg beater or cake mixer until they become soft and creamy and lighter in colour.

To blend or beat to the consistency of cream.

To mix a softened ingredient, such as butter, alone or with other ingredients, such as sugar, until well blended and smooth.

To mix an ingredient or combination of ingredients until soft, smooth and well-blended. Usually the ingredients contain butter or shortening and sugar

To beat an ingredient or ingredients with a spoon or beaters until light and fluffy. Most often used in reference to butter or shortening, with or without sugar, in baking recipes.

To work shortening (the general term for any fat used to make a soft dough), sometimes with sugar, against the side of a bowl until smooth. When making baked goods, creaming forces tiny air bubbles into the mixture, resulting in a fluffy end product.

(n) the best people or things in a group(n) the part of milk containing the butterfat(n) toiletry consisting of any of various substances in the form of a thick liquid that have a soothing and moistur [..]

Used to describe many breeds, this color is a lowly saturated, light-to-medium yellow. Often, it has just a little more color than white. Color definitions may vary by breed. Always check the breed st [..]

- precipitate of cooled tea

The FDA sets standards of composition for milk and different types of cream. These standards give minimum milk fat requirements which define the different types of milk and cream. To meet these FDA st [..]

A frozen dairy Food made from cream or butterfat, Milk, sugar, and flavorings. Frozen custard and French-type ice creams also contain Eggs.

A Water-soluble medicinal preparation applied to the Skin.

Used to describe many breeds, this color is a lowly saturated, light-to-medium yellow. Often, it has just a little more color than white. Color definitions may vary by breed. Always check the breed st [..]

A semisolid mixture made for application to the skin or mucous membranes.

depending on the breed and individual, ranges from white through ivory and blonde, often occurring with or beneath lemon, yellow, and sable; the colour of dairy cream or almonds

(verb) To beat one or more ingredients until the mixture is soft, homogeneous, and smooth, i.e. "creamy", showing neither separation nor evidence of any particles.

a component of milk with a milkfat content of at least 18%; has a slight yellow to ivory color, is more viscous and richer tasting than milk and can be whipped to a foam; rises to the top of raw milk; [..]

to blend together, as sugar and butter (or shortening), until mixtures takes on a smooth, creamy texture.

cream that has been whipped until it is stiff.

To cream together usually refers to blending butter with another ingredient, together like sugar, until the mixture is smooth and creamy.

To beat until smooth, soft and fluffy

a component of milk with a milkfat content of at least 18%; has a slight yellow to ivory color, is more viscous and richer tasting than milk and can be whipped to a foam; rises to the top of raw milk; as a commercial product it may be pasteurized or ultrapasteurized and may be homogenized.

to blend together, as sugar and butter (or shortening), until mixtures takes on a smooth, creamy texture.

cream that has been whipped until it is stiff.

To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste..

Not the stuff you pour over apple pie - this is a culinary term that's often used in baking. You generally cream together the butter or margarine and sugar.

"Cream" means that portion of milk consisting of milk fat.

also creaming. To work (with spoon or mixer) one or more foods until soft and creamy.

The butterfat/milkfat part of milk which rises to the top; this part when separated from the remainder. (Take 100 ml of cream and 50 grams of sugar …) # (standard of identity,US) The liquid [..]