Usage: often attributive
Etymology: Middle English creime, creme, from Anglo-French creme, cresme, from Late Latin cramum, of Celtic origin; akin to Welsh cramen scab, crust
Date: 14th century
1. the yellowish part of milk containing from 18 to about 40 percent butterfat
a. a food prepared with cream
b. something having the consistency of cream; especially a usually emulsified medicinal or cosmetic preparation
3. the choicest part ; best <the cream of the crop> 4. creamer 1 5. a. a pale yellow b. a cream-colored animal II. verb Date: 1596 intransitive verb 1. to form cream or a surface layer like the cream on standing milk 2. to break into or cause something to break into a creamy froth; also to move like froth transitive verb 1. a. skim 1c b. to remove (something choice) from an aggregate <she has creamed off her favorite stories from her earlier books — Times Literary Supplement> 2. to furnish, prepare, or treat with cream; also to dress with a cream sauce 3. a. to beat into a creamy froth b. to work or blend to the consistency of cream <cream butter and sugar together> c. to cause to form a surface layer of or like cream 4. a. to defeat decisively <was creamed in the first round> b. wreck <creamed the car on the turnpike> c. to hit with force ; smash <the quarterback got creamed by the pass rush>
New Collegiate Dictionary. 2001.