Cream Vs Butter

There are a lot of varieties of cream in as much as there are also many types of butter. The many cream types include the following: double, crème fraiche, table, half-and-half, sour cream, and clotted cream amongst many others. Conversely, popular types of butter are whipped, clarified, unsalted, salted butter, etc. Take note, all of these variations in cream and butter types are because of the difference in each type’s fat content.

But as a start, both cream and butter are considered as dairy products. This means that the two are harnessed from a raw material in the form of an ordinary cow’s milk.

Traditionally, cream is prepared by hand skimming. But nowadays, centrifugal force plays a vital role in commercial skimming which produces creams much faster and more efficiently. On the contrary, churning cream ends up as butter. This brings to another difference between the two which is their consistency or difference in form. Creams are typically more fluid-like in consistency than butter. The latter is a semi-solid type of cream. This is because it is composed of more milk fat molecules originally present in the cream.

Because of this difference in consistency, both dairy products have different culinary uses as well. In this regard, cream is incorporated in many soup or sauce preparations to make it richer and in order for it to add some flavor to the already flavorful food preparations. Yes, cream carries only a mild bit of flavor that’s why it is an ideal add-on to the sweetest kinds of dishes. It can also be used for salad dressings as in the case of whipped creams, as well as, being applicable to top desserts like ice creams. For coffee lovers, certain creams with varying degrees of fat content are either mixed or literally placed on top of a coffee preparation to form a different sense of blend to the bitter coffee taste.

In terms of butterfat content, cream also has a greater percentage of butterfat overall. But when talking about fat (milk fat), cream is undeniably lesser in fat than butter. Most kinds of butter have about 4/5 fat content (80 %) as opposed to the 30-35% fat content in cream (just barely half or 50% more or less).

All in all,

1. Cream is more fluid-like while butter is semi solid.
2. Cream has more butter fat than butter.
3. Butter has more milk fat than cream.

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