Cream

No: cream needs enough fat to trap air. Choose whipping or double cream, chill the cream, bowl and whisk well, then beat until it holds soft or firm peaks; stop before it turns grainy and begins separating into butter.

Take the pan off the heat before stirring in cream, then warm the sauce gently without letting it boil. For a sauce that needs simmering, use cooking cream, which is made to withstand more heat than ordinary pouring cream.

You can freeze it in a sealed container, but thawed cream may separate and usually will not whip well. Stir it into soups, sauces or casseroles while still frozen, or thaw it overnight in the fridge and whisk before using.

For soups and sauces, use evaporated milk for a thinner, less rich result, or blend silken tofu until smooth for a dairy-free option. In baking, a swap can change texture and richness, so use a recipe designed for the substitute.

Cream is the rich layer of milk used for pouring, cooking or whipping; sour cream is cultured, tangy and spoonable. Use sour cream for dips and as a topping, but avoid boiling it into a sauce because it can split.

A tablespoon of cream weighing about 15 g provides 285 kcal. Cream also supplies vitamin A: it is high in this vitamin, with 297 µg per 100 g.