ETYM French cręme, perh. from Late Lat. crema cream of milk; cf. Latin cremor thick juice or broth, perh. akin to cremare to burn.
1. Any of various substances resembling cream that have a soothing effect when applied to the skin; SYN. ointment, emollient.
2. The best people or things in a group; SYN. pick.
3. The part of milk containing the butterfat.
The part of milk that has the highest fat content; it can be separated by centrifugation or gravity (if milk is left to stand, the upper layer will be cream, the lower layer skimmed milk). To whip cream, that is, process it to trap air bubbles, it must contain at least 30% fat. Clotted cream is made from heating double cream over a bain marie, or by floating milk and skimming off the clotted upper layer. It should contain 55% fat and 4% protein.
A usually emulsified medicinal or cosmetic preparation.

1. To add cream to one's coffee, for example.
2. To make cream by beating.
3. To put on cream, as on one's face or body.