Despite the almost global popularity of low fat foods, consumption of cream has not suffered and it maintains its position as a popular cooking ingredient and a decadent treat. However, there is considerable disparity in consumption levels, which can be attributed to differences in food cultures such as preparation habits and food preference.
Elsevier Food International, Vol. 7 Number 3, September 2004

In Scandinavia, which registers the highest per capita levels, the use of cream as a cooking ingredient is extensive. Whipping cream remains very popular among Germans, while in Eastern Europe sour and heavy, rich creams are favoured on the kitchen table. In France, growth has been impressive due to continued innovations by dessert manufacturers. Meanwhile, in southern Europe, following Mediterranean tradition, cream is only used in very small amounts.
In the UK, cream sales are highly seasonal, with a peak over Christmas and another associated with the strawberry season. Across the Atlantic, Canadian consumption of cream is also high with cream being a favourite add-on in cereal and coffee treats. In the US, sour cream has fared well thanks to its use in the foodservice industry, specifically in the Hispanic sector, which now accounts for almost 40 per cent of consumption.
Elsewhere in the Americas, cream is still a luxury dairy product. The Argentine market has experienced a decline, while in Brazil and Mexico demand for cream has shown some potential. Like most dairy products, consumption throughout Asia remains low including Japan, where the use of cream in cooking is not traditional.