me , ▁k reme , ▁cre ame , ▁or ▁wh ipped ▁to pping ▁( e . g ., ▁C ool ▁Wh ip ) ▁are ▁often ▁used ▁for ▁products ▁which ▁cannot ▁leg ally ▁be ▁called ▁cre am , ▁though ▁in ▁some ▁juris dict ions ▁even ▁these ▁spell ings ▁may ▁be ▁dis allowed , ▁for ▁example ▁under ▁the ▁doctrine ▁of ▁ide m ▁son ans ' '. ▁O re o ▁and ▁H ydro x ▁cookies ▁are ▁a ▁type ▁of ▁sand wich ▁cookie ▁in ▁which ▁two ▁bis cu its ▁have ▁a ▁soft , ▁sweet ▁filling ▁between ▁them ▁that ▁is ▁called ▁" cr ème ▁filling ." ▁In ▁some ▁cases , ▁food s ▁can ▁be ▁described ▁as ▁cre am ▁although ▁they ▁do ▁not ▁contain ▁pre domin antly ▁milk ▁f ats ; ▁for ▁example ▁in ▁Britain ▁" ice ▁cre am " ▁does ▁not ▁have ▁to ▁be ▁a ▁da iry ▁product ▁( although ▁it ▁must ▁be ▁label led ▁" contains ▁non - mil k ▁fat "), ▁and ▁sal ad ▁cre am ▁is ▁the ▁custom ary ▁name ▁for ▁a ▁cond iment ▁that ▁has ▁been ▁produced ▁since ▁the ▁ 1 9 2 0 s . ▁ ▁In ▁other ▁languages , ▁cogn ates ▁of ▁" cre am " ▁are ▁also ▁sometimes ▁used ▁for ▁non - fo od ▁products , ▁such ▁as ▁fog kr ém ▁( H ung arian ▁for ▁to oth paste ), ▁or ▁S onnen cre me ▁( G erman ▁for ▁sunt an ▁lot ion ). ▁ ▁See ▁also ▁Art ific ial ▁cre am ▁But ter cre am ▁Cond ensed ▁milk ▁ ▁Cr