Anyone who comes into contact with baking industry will know the relationship between butter and quality. Of course, eggs are also essential, because ordinary bread and cakes need eggs to participate, so can the cream made of egg white be eaten directly? In fact, the cream in egg white can't be eaten, because the cream in egg white is raw egg white. If you keep adding sugar and beat it with an eggbeater, it will come out like cream. But this is not real cream, just meringue. It's just that air is mixed in when stirring, which swells up, a bit like whipped cream, but the real whipped cream is condensed milk with high fat content, which is very different.

In the early 1980 s, there was no cream. At that time, the domestic vegetable oil hydrogenation technology was still immature. At the end of 1980s, China's first tier cities turned to full cream, but since 2000, this cream substitute has been used in a few areas. Hydrogenation of vegetable oil has become popular, and manufacturers use cheaper vegetable oil to make cream substitutes. Butter, also called thin cream, is separated from whole milk. In the process of separation, the fat in milk will float to the top of the shallow fat ball due to different proportions and become cream. The fat content in cream is only 20-30% of that of whole milk. Light frost, also known as thin frost, generally refers to animal frost used to decorate flowers.

The fat content is usually 35%, and when it is whipped into a solid, it is the cream used to decorate the cake. The nutritional value of fresh cream is between whole milk and butter, and it is healthier than vegetable cream because it does not add sugar. A long time ago, people in China used the principle of floating fat to make thin cream. Light cream is used for coffee and tea, as well as desserts and sweets. General cake houses and star-rated hotels provide cream cultivation. Vegetable butter is a substitute for light butter, mainly hydrogenated vegetable oil instead of milk fat, which was invented by Willie 1945 in the United States. Cream is favored by cake shops and star-rated hotels all over the world because of its strong usability and more food safety.

Cream cream contains no cholesterol, but is rich in trans fats. You can eat whipped cream directly, but it is best to cook it, and don't eat whipped cream easily. Because of its uncooked whipped cream, it tastes bad and cannot be absorbed. Generally speaking, first put the whipped cream into a container, then put the cream into a microwave oven, first heat it with low fire 1 min to melt the cream, and then heat it with high fire for 5 minutes to make the cream completely cooked, so you can eat it safely.