The difference between dairy cream and pastry cream lies in their ingredients, preparation, and use. Dairy cream (such as whipping cream) is a natural product derived from milk, containing fat that can be whipped to create a light, airy texture; it is often used as a topping, filling, or to lighten other preparations. Pastry cream (crème pâtissière), on the other hand, is a cooked preparation made from milk, eggs, sugar, and starch, resulting in a thick, smooth, and stable custard. While dairy cream is light and fluid (or fluffy when whipped), pastry cream is richer and more structured, making it ideal for fillings in pastries like éclairs, tarts, or layered desserts.