A cooking cream was prepared that is useful for cooking and preferably has agood whipping capability also. The cream comprises about 55 to 93% by weightwater, about 5 to 45% by weight fat, about 1 to 10% by weight protein, about0.5 to 10% by weight starch, and an effective amount of emulsifier.Preferably, the cream also contains an effective amount of stabilizer and aneffective amount of buffer.
