Sweet cream is fresh dairy cream that has not been cultured or soured, as distinguished from products like sour cream or crème fraîche; the name refers to the absence of tang, not to added sugar. In the US it typically contains 30-40% milkfat. It's whipped for toppings, used in cakes, pies, and ice cream, and added to sauces and soups for richness, including cream-based pasta sauces, mashed potatoes, and Indian dishes like butter chicken and korma. Mascarpone, a key ingredient in tiramisu, is made by curdling fresh cream with acid rather than by culturing it.