生クリーム (namakuriimu) is a type of fresh cream commonly used in Japanese cuisine. It is made from the high-fat portion of milk and is known for its rich, creamy texture. 生クリーム is often used in desserts, such as cakes and pastries, and can be whipped to create a light and airy topping. In addition to desserts, 生クリーム can also be used in savory dishes, adding a smooth richness to sauces and soups. It is a versatile ingredient that enhances the flavor and texture of various recipes, making it a staple in both home cooking and professional kitchens.