Vanilla Cream” is a loosely defined genre. Most “vanillas” are the very least creamy, as in they have more body than just straight vanillin. Most of your big time vanillas have some kind of thicker, creamy base. The only straight vanillas, or vanillas that won’t really affect your texture that I’ve run into are Flavourart Vanilla Bourbon, Flavorah Vanilla Bean, and just basic Vanillin / Ethyl Vanillin. So Vanilla Cream is sort of functionally redundant. This is a solid entry in the canon though.