The thick layer of milk fat that sits on top of fresh, non-homogenised milk. Cream can be enjoyed as is or transformed into other interesting forms/products. Pure Cream and Double Cream are free of thickeners or stabilizers. Clotted Cream is warmed in the oven in small pots until a golden crust forms. Crème Fraiche and Sour Cream are acidified and thickened by the action of cultures.