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Dairy

Cream

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What to know

The high-fat layer separated from whole milk, typically containing 18–40% milk fat depending on type (single, double, heavy). Adds richness, texture, and flavor to soups, sauces, and desserts; also used to make butter and ice cream. High in saturated fat; moderate consumption as part of a varied diet is generally considered acceptable.

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Products in the Looksee database that list this ingredient.