Vanilla Cream

Vanilla

Vanilla is a spice derived from orchids of the genus Vanilla, primarily obtained from the seed pods of the flat-leaved Mexican and Central American vanilla (V. planifolia).

Cream

Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. The butterfat, which is less dense, rises to the top and is skimmed off, resulting in gravity cream. The industrial production of cream instead uses centrifugal separators to make separator cream. Cream is often sold in grades defined by their butterfat content. It contains high levels of saturated fat, in ascending proportion from light cream to heavy cream.

Vanilla (color)

The color vanilla is a rich tint of off-white as well as a medium pale tint of yellow.

Cream (colour)

Cream is the color of the cream produced by cattle grazing on natural pasture with plants rich in yellow carotenoid pigments, some of which are incorporated into the fresh milk. This gives a yellow tone to otherwise-white milk at higher fat concentrations. Cream is the pastel colour of yellow, much as pink is to red. By mixing yellow and white, cream can be produced.

vanilla

Noun

1. Any tropical climbing orchid of the genus Vanilla (especially Vanilla planifolia), bearing podlike fruit yielding an extract used in flavoring food or in perfumes.
2. The fruit or bean of the vanilla plant.

Adjective

1. Of vanilla.
2. Standard, plain, default, unmodified, basic.

cream

Noun

1. The butterfat or milkfat part of milk which rises to the top; this part when separated from the remainder.
2. The liquid separated from milk, possibly with certain other milk products added, and with at least eighteen percent of it milkfat.

Adjective

1. Cream-coloured; having a yellowish white colour.