Boas Comidas

Glossário Culinário

Brazilian table cream (creme de leite)

Ingrediente

Também chamado de
fresh table cream, nata, cooking cream

Brazilian table cream is the dairy product made from milk fat, with a smooth texture and delicate flavor. It brings creaminess to stroganoff, pavê, mousses, and sauces, giving body and softening strong, acidic flavors. It ranks among the most-used ingredients in home baking and savory cooking.

Characteristics

In Brazil, the most common versions are carton table cream (UHT), pourable and handy, with medium fat; the canned kind, thicker, which can be chilled to separate the whey; and fresh cream, richer, sold refrigerated and ideal for whipped cream. There are also light versions. Carton cream curdles if boiled, while fresh cream takes heat better. All need refrigeration once opened and keep only briefly.

Uses in the kitchen

  • Creamy savory dishes: stroganoff, fricassée, escondidinho, creamy pasta, and cream soups.
  • Sweets: pavês, mousses, creamy brigadeiros, ganaches, syrups, and cake fillings.
  • Finishing tomato, cheese, and mustard sauces for a velvety texture.
  • Whipped cream: well-chilled fresh cream, beaten with sugar, becomes topping and side.

Substitutions

Nata and fresh cream replace each other in most recipes. In cold sauces and salads, plain yogurt gives lighter creaminess. In a pinch, warmed milk with melted butter mimics the body in simple dishes. Oat- or nut-based plant versions work in vegan recipes, with their own flavor. For whipped cream, only cream with enough fat whips firm.

Fun facts

The whey gathered on top of a chilled can is not a flaw: just drain it for a denser cream, great for spoon sweets. For foolproof whipped cream, chill the cream, the bowl, and the beaters, and whip to firm peaks without going past the point, which turns to butter. In hot sauces with carton cream, turn off the heat before adding it and stir until combined.

Recipes with table cream

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