Cream preparation involves the process of separating the fat from milk to create a rich, thick substance known as cream. This can be achieved through methods like centrifugation, where milk is spun rapidly to separate the lighter cream from the denser skim milk. The resulting cream can vary in fat content, leading to different types such as heavy cream, whipping cream, or light cream. Once the cream is obtained, it can be used in various culinary applications. It can be whipped to create whipped cream for desserts, added to sauces for richness, or used in baking. Proper storage is essential to maintain freshness, typically requiring refrigeration.