A dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators".
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….