CREAM

I. noun 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 the yellowish part of milk containing from 18 to about 40 percent butterfat, 2. a food prepared with ~, something having the consistency of ~, the choicest part ; best , ~er 1, 5. a pale yellow, a ~-colored animal, II. verb Date: 1596 intransitive verb to form ~ or a surface layer like the ~ on standing milk, to break into or cause something to break into a ~y froth, transitive verb 1. skim 1c, to remove (something choice) from an aggregate , to furnish, prepare, or treat with ~, 3. to beat into a ~y froth, to work or blend to the consistency of ~ , to cause to form a surface layer of or like ~, 4. to defeat decisively , wreck , to hit with force ; smash