n. The richer and butyraceous part of milk, which, when the milk stands unagitated in a cool place, rises and forms an oily or viscid scum on the surface; hence, in general, any part of a liquor that separates from the rest, rises, and collects on the surface. By agitating the cream of milk, butter is formed.n. Something resembling cream; any liquid or soft paste of the consistency of cream: as, the cream of ale; shaving-cream.n. In shot-making, a spongy crust of oxid taken from the surface of the lead, and used to coat over the bottom of the colander, to keep the lead from running too rapidly through the holes.n. The best part of a thing; the choice part; the quintessence: as, the cream of a jest or story.n. A sweetmeat or dish prepared from cream, or of such consistency as to resemble cream: as, an iced cream, or ice-cream; a chocolate cream.n. A name given to certain cordials because of their thick (viscid) consistency, with perhaps some reference to their reputed excellence.To take the cream from by skimming; skim: as, to cream milk.To remove the quintessence or best part of.To add cream to, as tea or coffee.To form a layer of cream upon the surface: become covered with a scum of any kind; froth; mantle.To rise like cream.A dialectal variant of crim.n. An obsolete variant of chrism.n. Same as crame.To work and beat until it becomes smooth and light, forming a creamy mass. Butter is often so treated before it is mixed with other ingredients.In cookery generally, to prepare in a cream sauce (chicken, oysters, etc.): frequently for use as filling for molds of puff-paste or of bread.