Cream

All Music Guide:

Although Cream was only together for a little more than two years, their influence was immense, both during their late-'60s peak and in the years following their breakup. Cream was the first top group to truly exploit the power-trio format, in the process laying the foundation for much blues-rock and hard rock of the 1960s and 1970s. It was with Cream, too, that guitarist Eric Clapton truly became an international superstar. Critical revisionists have tagged the band as overrated, citing the musicians' emphasis upon flash, virtuosity, and showmanship at the expense of taste and focus. This was sometimes true of their live shows in particular, but in reality the best of their studio recordings were excellent fusions of blues, pop, and psychedelia, with concise original material outnumbering the bloated blues jams and overlong solos.

Cream could be viewed as the first rock supergroup to become superstars, although none of the three members were that well-known when the band formed in mid-1966. Eric Clapton had the biggest reputation, having established himself as a guitar hero first with the Yardbirds, and then in a more blues-intensive environment with John Mayall's Bluesbreakers. (In the States, however, he was all but unknown, having left the Yardbirds before "For Your Love" made the American Top Ten.) Bassist/singer Jack Bruce and drummer Ginger Baker had both been in the Graham Bond Organisation, an underrated British R&B combo that drew extensively upon the jazz backgrounds of the musicians. Bruce had also been, very briefly, a member of the Bluesbreakers along Clapton, and also briefly a member of Manfred Mann when he became especially eager to pay the rent.

All three of the musicians yearned to break free of the confines of the standard rock/R&B/blues group, in a unit that would allow them greater instrumental and improvisational freedom, somewhat in the mold of a jazz outfit. Eric Clapton's stunning guitar solos would get much of the adulation, yet Bruce was at least as responsible for shaping the group's sound, singing most of the material in his rich voice. He also wrote their best original compositions, sometimes in collaboration with outside lyricist Pete Brown.

At first Cream's focus was electrified and amped-up traditional blues, which dominated their first album, Fresh Cream, which made the British Top Ten in early 1967. Originals like "N.S.U." and "I Feel Free" gave notice that the band were capable of moving beyond the blues, and they truly found their voice on Disraeli Gears in late 1967, which consisted mostly of group-penned songs. Here they fashioned invigorating, sometimes beguiling hard-driving psychedelic pop, which included plenty of memorable melodies and effective harmonies along with the expected crunching riffs. "Strange Brew," "Dance the Night Away," "Tales of Brave Ulysses," and "S.W.L.A.B.R." are all among their best tracks, and the album broke the band big time in the States, reaching the Top Five. It also generated their first big U.S. hit single, "Sunshine of Your Love," which was based around one of the most popular hard rock riffs of the '60s.

With the double album Wheels of Fire, Cream topped the American charts in 1968, establishing themselves alongside the Beatles and Hendrix as one of the biggest rock acts in the world. The record itself was a more erratic affair than Disraeli Gears, perhaps dogged by the decision to present separate discs of studio and live material; the concert tracks in particular did much to establish their reputation, for good or ill, for stretching songs way past the ten-minute mark on-stage. The majestically doomy "White Room" gave Cream another huge American single, and the group was firmly established as one of the biggest live draws of any kind. Their decision to disband in late 1968 -- at a time when they were seemingly on top of the world -- came as a shock to most of the rock audience.

Cream's short lifespan, however, was in hindsight unsurprising given the considerable talents, ambitions, and egos of each of its members. Clapton in particular was tired of blowing away listeners with sheer power, and wanted to explore more subtle directions. After a farewell tour of the States, the band broke up in November 1968. In 1969, however, they were in a sense bigger than ever; a posthumous album featuring both studio and live material, Goodbye, made number two, highlighted by the haunting Eric Clapton-George Harrison composition "Badge," which remains one of Cream's most beloved tracks.

Clapton and Baker would quickly resurface in 1969 as half of another short-lived supergroup, Blind Faith, and Clapton of course went on to one of the longest and most successful careers of anyone in the rock business. Bruce and Baker never attained nearly as high a profile after leaving Cream, but both kept busy in the ensuing decades with various interesting projects in the fields of rock, jazz, and experimental music.

Wikipedia:

Cream is 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". In many countries, cream is sold in several grades depending on the total butterfat content. Cream can be dried to a powder for shipment to distant markets.

Cream skimmed from milk may be called "sweet cream" to distinguish it from whey cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy and "cheesy". They are also used in variety of food product.

Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some natural carotenoid pigments derived from the plants they eat; this gives the cream a slight yellow tone, hence the name of the yellowish-white color, cream. Cream from goat's milk, or from cows fed indoors on grain or grain-based pellets, is white.

Types [edit]

Different grades of cream are distinguished by their fat content, whether they have been heat-treated, whipped, and so on. In many jurisdictions there are regulations for each type.

United States [edit]

In the United States, cream is usually sold as:

Not all grades are defined by all jurisdictions, and the exact fat content ranges vary. The above figures are based on the Code of Federal Regulations, Title 21, Part 131

Australia [edit]

In Australia, the levels of fat in cream are not regulated, therefore labels are only under the control of the manufacturers. A general guideline is as follows:

Extra light (or 'lite'): 12–12.5% fat.

Light (or 'lite'): 18–20% fat.

Pure cream: 35–56% fat, without artificial thickeners.

Thickened cream: 35–36.5% fat, with added gelatine and/or other thickeners to give the cream a creamier texture, also possibly with stabilisers to aid the consistency of whipped cream (this would be the cream to use for whipped cream, not necessarily for cooking)

Single cream: Recipes calling for 'single cream' are referring to pure or thickened cream with about 35% fat.

Double cream: 48–60% fat.

United Kingdom [edit]

In the United Kingdom, the types of cream are legally defined as followed:

Canada [edit]

Canadian cream definitions are similar to those used in the United States, except for that of "light cream". In Canada, "light cream" is low-fat cream, with 5% or 6% fat. Another form of cream available in Canada is "cereal cream", which is approximately mid-way between 5% cream and coffee cream in fat content.

Japan [edit]

In Japan, cream sold in supermarkets is usually between 35% and 48% butterfat.

Switzerland [edit]

In Switzerland, the types of cream are legally defined as follows:

Sour cream and crème fraîche (German: Sauerrahm, Crème fraîche; French: crème acidulée, crème fraîche; Italian: panna acidula, crème fraîche) are defined as cream soured by bacterial cultures.

Thick cream (German: verdickter Rahm; French: crème épaissie; Italian: panna addensata) is defined as cream thickened using thickening agents.

Processing and additives [edit]

Cream may have thickening agents and stabilisers added. Thickeners include sodium alginate, carrageenan, gelatine, sodium bicarbonate, tetrasodium pyrophosphate, and alginic acid.

Other processing may be carried out. For example, cream has a tendency to produce oily globules (called "feathering") when added to coffee. The stability of the cream may be increased by increasing the non-fat solids content, which can be done by partial demineralisation and addition of sodium caseinate, although this is expensive.

Other cream products [edit]

Butter is made by churning cream to separate the butterfat and buttermilk. This can be done by hand or by machine.

Whipped cream is made by whisking or mixing air into cream with more than 30% fat, to turn the liquid cream into a soft solid. Nitrous oxide may also be used to make whipped cream.

Sour cream, common in many countries including the U.S. and Australia, is cream (12 to 16% or more milk fat) that has been subjected to a bacterial culture that produces lactic acid (0.5%+), which sours and thickens it.

Crème fraîche (28% milk fat) is slightly soured with bacterial culture, but not as sour or as thick as sour cream. Mexican crema (or cream espesa) is similar to crème fraîche.

Smetana is a heavy cream product (15-40% milk fat) Central and Eastern European sweet or sour cream.

Rjome or rømme is Norwegian sour cream containing 35% milk fat, similar to Icelandic sýrður rjómi.

Clotted cream, common in the United Kingdom, is made through a process that starts by slowly heating whole milk to produce a very high-fat (55%) product. This is similar to Indian malai.

Ingredient [edit]

Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Irish cream is an alcoholic liqueur which blends cream with whiskey, and often honey, wine, or coffee. Cream is also used in curries such as masala dishes.

Cream (usually light/single cream or half and half) is often added to coffee.

For cooking purposes, both single and double cream can be used in cooking, although the former can separate when heated, usually if there is a high acid content. Most UK chefs always use double cream or full-fat crème fraîche when cream is added to a hot sauce, to prevent any problem with it separating or "splitting". In sweet and savoury custards such as those found in flan fillings, crème brûlées and crème caramels, both types of cream are called for in different recipes depending on how rich a result is called for. It is useful to note that double cream can also be thinned down with water to make an approximation of single cream if necessary.

Other items called "cream" [edit]

Many non-edible substances are called creams due merely to their consistency: shoe cream is runny, unlike waxy shoe polish; face cream is a cosmetic. There is generally no restriction on describing non-edible products as creams.

Regulations in many jurisdictions restrict the use of the word cream for foods. Words such as creme, kreme, creame, or whipped topping are often used for products which cannot legally be called cream. In some cases foods can be described as cream although they do not contain predominantly milk fats; for example in Britain "ice cream" does not have to be a dairy product (although it must be labelled "contains non-milk fat"), and salad cream is the customary name for a condiment that has been produced since the 1920s and need contain no cream.