our ▁cre am . ▁Mexican ▁cre ma ▁( or ▁cre am ▁esp esa ) ▁is ▁similar ▁to ▁cr ème ▁fra î che . ▁ ▁S met ana ▁is ▁a ▁heavy ▁cre am ▁derived ▁( 1 5 – 4 0 % ▁milk ▁fat ) ▁Central ▁and ▁Eastern ▁European ▁sweet ▁or ▁s our ▁cre am . ▁ ▁R j ome ▁or ▁r ø m me ▁is ▁Norwegian ▁s our ▁cre am ▁containing ▁ 3 5 % ▁milk ▁fat , ▁similar ▁to ▁I cel and ic ▁s ý r ð ur ▁r j ó mi . ▁ ▁Cl otted ▁cre am , ▁common ▁in ▁the ▁United ▁Kingdom , ▁is ▁made ▁through ▁a ▁process ▁that ▁starts ▁by ▁slowly ▁he ating ▁whole ▁milk ▁to ▁produce ▁a ▁very ▁high - f at ▁( 5 5 %) ▁product . ▁This ▁is ▁similar ▁to ▁Indian ▁mal ai . ▁ ▁Red u ced ▁cre am ▁is ▁a ▁cre am ▁product ▁used ▁in ▁New ▁Zealand ▁to ▁make ▁Ki wi ▁dip . ▁ ▁Other ▁items ▁called ▁" cre am " ▁Some ▁non - ed ible ▁subst ances ▁are ▁called ▁cre ams ▁due ▁to ▁their ▁consist ency : ▁sh oe ▁cre am ▁is ▁run ny , ▁unlike ▁regular ▁w axy ▁sh oe ▁pol ish ; ▁ ▁hand / body ▁' cre me ' ▁or ▁" sk in ▁cre am " ▁is ▁meant ▁for ▁mo ist ur izing ▁the ▁skin . ▁ ▁Reg ulations ▁in ▁many ▁juris dict ions ▁restrict ▁the ▁use ▁of ▁the ▁word ▁cre am ▁for ▁food s . ▁W ords ▁such ▁as ▁cre