What cake stores call cream butter is animal cream.

Milk fat is the fat in milk, and because animal cream is extracted from milk, animal cream is also called cream butter. It is relatively expensive, generally not very sweet, smooth and with a natural aroma. Cream butter can be used to make buttercream, ice cream, mousse cake, tiramisu and so on.

Milk fat cream is mainly from milk extracted from natural fats, in the extraction of whole cream will be centrifuged and compressed, in the cake is mainly used for whipped laminating. Milk fat mainly refers to the fat in milk, regular consumption, and the existence of overeating, especially prone to triggering the body obesity, but also need to reduce the number of consumption can achieve the effect of supplemental nutrients.

Characteristics of milk fat cream:

Milk fat cream is a lot more expensive than vegetable cream, taste more sweet and authentic, does not contain harmful to the human body of trans fatty acids, more rich in vitamins calcium, iron and other trace elements. The stability, plasticity and visual effect of the entry cream are not as good as vegetable cream. But if you compare the taste, flavor baking stability and better than any edible cream flavoring.

Because of the relatively high saturated acid content of cream milk, so the trans fatty acid content is very low on the human body healthier. In Europe and the United States and many other countries, vegetable cream has long been included in the banned food, but in China, because of its low price and laminating plasticity is good and many cake stores and families use.