Quick reference guide to pastry and baking creams and crèmes.
Mother/Foundation Creams
- Whipped (Fouettée) - Whipped Heavy/Whipping Cream (>30% Milkfat)
- Chantilly - Whipped Cream + Sugar/Vanilla
- Custard - Cream Cooked with Egg or Egg Yolks
- Anglaise - Cream or Milk, Sugar, Egg Yolks, Vanilla [Thin/Pouring]
- Patisserie - Milk, Sugar, Egg Yolks, Starch (Flour and/or Cornstarch) [Thick]
Daughter/Advanced Creams
Crème Anglaise (CA) or Crème Pâtissière (CP) Base
- Légère/Madame/Princess - CP + Whipped Cream
- Diplomat - CP + Whipped Cream + Gelatin
- Mousseline - CP + Whipped Butter
- Chiboust - CP + Whipped Egg Whites
- Saint-Honoré - CP + Whipped Egg Whites + Gelatin
- Frangipane - CP + Crème d’Amandes (see Buttercream)
- Bavarois/Bavarian - CA + Whipped Cream + Gelatin
- Crèmeux - CA + Butter ± Gelatin
Mock and Cheese Creams
- Buttercream - Butter + Powdered Sugar
- American Buttercream - + Milk ± Vanilla
- Flour Buttercream (Ermine Frosting) - Flour and Sugar Cooked with Milk to Form a Paste that is then Whipped with Butter
- French Buttercream (Crème au Beurre) - + Whipped Egg Whites
- German Buttercream - see Crème Mousseline
- Swiss Meringue Buttercream - Heated Sugar and Egg Whites Whipped into a Meringue that is then Whipped with Butter
- Italian Meringue Buttercream - Hot Sugar Syrup Drizzled into Whipped Egg Whites that are then Whipped with Butter
- Crème d’Amandes/Amandine - Butter, Almond Powder, Sugar, Eggs, and Flour
- Cream Cheese - Soft Fresh Cheese Made From Milk and Cream
- Crème de Marrons - Sweetened Chestnut Paste (No Dairy)
- Mascarpone Cream - Mascarpone (Fresh Cheese Made from Cream and Citric Acid) + Sugar + Egg Yolks
Dairy Creams
- Cream - Dairy Product Composed of the Higher-Fat Layer Skimmed from the Top of Milk (Types by Country)
- Clotted Cream - Thick Cream (≥55% Milkfat), Made by Heating Milk with Steam and Slowly Cooling in Shallow Pans
- Crème Fraîche - Cream Soured with Lactic Acid Bacterial Culture Containing 30–45% Milkfat with a pH of ~6
- Sour Cream - Cream Soured with Lactic Acid Bacterial Culture Containing 15–20% Milkfat with a pH of ~4.5
Crème Liqueur
Contains No Actual Dairy Cream
- Crème de Banane (Banana)
- Crème de Cacao (Chocolate)
- Crème de Cassis (Blackcurrant)
- Crème de Framboise (Raspberry)
- Crème de Menthe (Mint)
- Crème de Mûre (Blackberry)
- Crème de Noisette (Hazelnut)
- Crème de Noyaux (Almond)
Cream Liqueur
Contains Dairy Cream
- Amarula (Fermented Fruit of the African Marula Tree)
- Dooley's (Vodka)
- Irish Cream (Whiskey)
Custard-Based Desserts
- Boston Cream Pie/Doughnut - Cake/Doughnut Filled with Thick Custard Topped with a Layer of Chocolate Icing
- Crème Brûlée - Thickened Crème Anglaise-Based Custard Topped with a Layer of Caramelized Sugar
- Crème Caramel - Flan/Caramel Custard, Caramael Cooked Over a Thick Custard Base
- Crème Catalana - Citrus/Cinnamon Flavored Crème Patisserie-Based Custard Topped with a Layer of Caramelized Sugar
- Crème Glacée - see Frozen Custard
- Crème Plombières - Frozen Crème Chiboust-Based Custard with Candied Fruit Macerated in Kirsch
- Cream Pie - Uncooked Custard Added to an Uncooked or Partially Cooked Pie Crust and Baked Together
- Custard Pie - Cooked Custard Poured Into a Cooled, Precooked Pie Crust
- Floating Island (Île Flottante) - Crème Anglaise with Meringue
- Frozen Custard - Ice Cream with Egg Yolks
- Ice Cream - Frozen Milk or Cream, Sugar, and Spice/Fruit
- Pot de Crème - Cream, Egg Yolks, Sugar
- Zabaione (Sabayon) - Egg Yolks, Sugar, Moscato d’Asti or or Marsala