from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. The yellowish fatty component of unhomogenized milk that tends to accumulate at the surface.
  • n. Any of various substances resembling or containing cream: hand cream.
  • n. A pale yellow to yellowish white.
  • n. The choicest part: the cream of the crop.
  • intransitive v. To form cream.
  • intransitive v. To form foam or froth at the top.
  • transitive v. To remove the cream from; skim.
  • transitive v. To take or remove (the best part): creamed off the highest-paying jobs for her cronies.
  • transitive v. To take the best part from: creamed the whole department to form his management team.
  • transitive v. To beat into a creamy consistency.
  • transitive v. To prepare or cook in or with a cream sauce.
  • transitive v. To add cream to.
  • transitive v. Slang To defeat overwhelmingly: creamed our rival on their home court.
  • transitive v. Slang To damage severely; destroy: My camera got creamed when I dropped it.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. The butterfat/milkfat part of milk which rises to the top; this part when separated from the remainder.
  • n. A yellowish white colour; the colour of cream.
  • n. Frosting, custard, creamer, or another substance similar to the oily part of milk or to whipped cream.
  • n. The best part of something.
  • n. A viscous aqueous oil/fat emulsion with a medicament added, used to apply that medicament to the skin. (compare with ointment)
  • n. Semen.
  • n. The chrism or consecrated oil used in anointing ceremonies.
  • adj. Cream-coloured; having a yellowish white colour.
  • v. To puree, to blend with a liquifying process.
  • v. To turn into a yellowish white colour; to give something the color of cream.
  • v. To obliterate, to defeat decisively.
  • v. To ejaculate (used of either gender).

from the GNU version of the Collaborative International Dictionary of English

  • n. The rich, oily, and yellowish part of milk, which, when the milk stands unagitated, rises, and collects on the surface. It is the part of milk from which butter is obtained.
  • n. The part of any liquor that rises, and collects on the surface.
  • n. A delicacy of several kinds prepared for the table from cream, etc., or so as to resemble cream.
  • n. A cosmetic; a creamlike medicinal preparation.
  • n. The best or choicest part of a thing; the quintessence.
  • intransitive v. To form or become covered with cream; to become thick like cream; to assume the appearance of cream; hence, to grow stiff or formal; to mantle.
  • transitive v. To skim, or take off by skimming, as cream.
  • transitive v. To take off the best or choicest part of.
  • transitive v. To furnish with, or as with, cream.

from The Century Dictionary and Cyclopedia

  • 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.
  • 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.
  • 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.
  • n. An obsolete variant of chrism.
  • n. Same as crame.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. the best people or things in a group
  • v. remove from the surface
  • v. add cream to one's coffee, for example
  • v. make creamy by beating
  • n. the part of milk containing the butterfat
  • v. beat thoroughly and conclusively in a competition or fight
  • n. toiletry consisting of any of various substances in the form of a thick liquid that have a soothing and moisturizing effect when applied to the skin
  • v. put on cream, as on one's face or body


from The American Heritage® Dictionary of the English Language, 4th Edition

Middle English creme, from Old French craime (from Late Latin crāmum, of Celtic origin) and from Old French cresme (from Latin chrīsma, an anointing, from Greek khrīsma, unguent, from khrīein, to anoint; see ghrēi- in Indo-European roots).

from Wiktionary, Creative Commons Attribution/Share-Alike License

Middle English creime, creme, from Anglo-Norman creme, cresme (compare French crème), blend of Late Latin chrisma 'ointment' (from Ancient Greek χρῖσμα (chrisma) 'unguent'), and Late Latin crāmum 'skim', from Gaulish *crama (compare Welsh cramen 'scab, skin', Breton crammen), from Proto-Indo-European *(s)krama- (compare Middle Irish screm 'surface, skin', Dutch schram 'abrasion', Lithuanian kramas 'scurf'). Replaced Old English ream. Figurative sense of "most excellent element or part" appears from 1581. Verb meaning "to beat, thrash, wreck" is 1929, U.S. colloquial. The U.S. standard of identity is from 21 CFR 131.3(a).



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