Cream, also known as ice cream, ice cream, or Klimt, is a yellow or white fatty semi-solid food extracted from cow's milk and goat's milk. It is a dairy product made from the higher fat content of the top layer of raw milk before homogenization.

Because after raw milk rests for a period of time, the lower-density fat will rise to the top. In industrial production processes, this step is usually accomplished by a separator centrifuge. In many countries, cream is graded according to its fat content. The light cream and fresh cream commonly seen in the domestic market actually refer to animal-based cream, that is, cream extracted from natural milk.

The grass eaten by cows raised on natural pastures usually contains some carotenoid pigments, which makes the cream produced from them have a light yellow color, a stronger taste and texture, and is mainly used for As a decoration for cakes or as a filling for bread (see butter buns). The cream produced by another kind of cows that are mainly fed grains is usually white, has a lighter taste and a softer texture. It is usually added to drinks and also used as cake decoration. In Hong Kong, cream is usually used to refer to the former, while the latter is often called cream, although both are cream in English. Cream is also the main raw material for making ice cream.