Cream is second only to butter. Carrying all the same vitamins and minerals, cream has its own unique qualities.
I (Jamie) bring home two pints of raw cream weekly. One pint is used as is, and the other is cultured for crème’ fraiche. Sweet cream is used with berries, desserts, in coffee and tea; as whipped cream. Crème’ fraiche is used in soups, sauces and savory meals such as beef strogonoff and most Tex Mex favorites.
GOOD: Super market pure cream (no added ingredients)
BETTER: Organic or Grass-fed Commercially Produced
BEST: Local, raw cream from grass-fed animals