1, whipped cream is sugar-free plain cream. Therefore, both fresh cream and light cream have the disadvantages of high fat and high heat. The fat content of cream is 20 ~ 25 times higher than that of milk, and cream has high calories and fat. The calorie per 100 grams of cream is 879.00 kilocalories and the fat content is 97.00 grams.

Therefore, people with coronary heart disease, hypertension, diabetes and arteriosclerosis should not eat cream, and people who lose weight should eat less or not.

2. The capacity of a box of commonly used whipped cream is generally1L. It is enough to make an eight-inch cake with a maximum of about 500 grams. The shelf life of the remaining whipped cream is up to seven days, and it is generally recommended to use it up within two days.

To consume whipped cream, milk, white sugar and instant casta insulating water can be stirred to fully melt the white sugar; Stir the egg yolk, whipped cream and condensed milk evenly, add them into step 1, stir well and then sieve. Fold the toast slices into a non-stick Ma Fen mold, pour the filtered milky liquid into the mold, preheat the oven in advance, bake at 180 degrees for 15 minutes, and take it out and enjoy.