Dairy cream is the rich, fatty component of milk, separated during processing. It varies in fat content, from light cream (18-30%) to heavy cream (36-40%), and is used in cooking, baking, and beverages. Cream enhances texture and flavor in sauces, soups, and desserts. It contains essential vitamins (A, D, E, K) and must be refrigerated to maintain freshness. Variants include whipping cream, sour cream, and crème fraîche.