Bought...it is the sweeter sherry....sweeter than cocktail or pale dry.
Linda C

Harvey's Bristol Cream is the most popular brand I think. It is a dessert sherry and like Linda said, much sweeter.

Alexa

Usually in Lobster and shrimp bisque. You'll find it at the liq store.

Interesting. Ive never had cream sherry in anything but dessert type recipes.... I'm not sure I would care for it in a savory bisque.

Alexa

Just a little glug...yes it's sweet but also more flavorfull than a cocktail sherry.
There are many other brands of cream sherry than Harvey's that are a lot cheaper and are more than fine for cooking.
I spent a few days in Seville and the list of sherrys on the menu rivaled beer in Milwaukee!
Dry Sack over crushed ice is a very nice aperatif.
Linda C

US winemakers tend to divide sherries into two types: aperitif and cream. However, Spanish sherry is divided into five main types, of which cream sherry is the sweetest. In descending sweetness and character, the other sherries are oloroso, amontillado, manzanilla, and fino.

Personally, I find cream unbearably sweet and don't even like oloroso. I like amontillado for almost everything. I think it has the best balance of flavor and sweetness, even for an aperitif (despite the fact that I usually prefer the driest of wines). It has plenty of character for soups too.

Ok thanks I thought it was regular cooking sherry with an addition of heavy cream...you learn something everyday!

If you keep oloroso sherry around (medium between very dry and sweet), you can use it for either dry or sweet sherry. I always have it because one of our favorite chicken recipes uses it.