1, animal light cream is milk, chicken, salt, sugar, white vinegar eggs and so on do. Animal light cream refers to the animal cream that can be whipped for laminating, the fat content is generally 30%-38%, after whipped into a solid form is the cake above the decorative cream. Animal light cream does not contain sugar itself, but you need to add sugar when whipping. Usage is basically the same as vegetable cream, but the melting point is a little lower than vegetable cream. It can be used to make buttercream, ice cream, mousse cake, tiramisu, egg tarts, cream bread and so on.

2, the storage of light cream: unopened box of cream, at -18 ℃ can be stored for a year, at 2 ℃ -7 ℃ can be stored for two weeks. Unwhipped cream can not be repeatedly thawed and frozen during storage. Otherwise, the quality of the cream will be affected. Has been whipped cream, can be stored at 2 ℃ -7 ℃ refrigerated storage for three days.

3, finished product storage: decorated cream cake must be placed in the refrigerator, should not be placed at room temperature. The melting point of buttercream is about 30℃, there are two different ways to soften buttercream or melt buttercream completely according to different needs when making. For batter cakes, the cream must be whipped and air mixed in to soften the texture and expand the volume of the cake. For fillings, the cream is mostly melted and added to the ingredients.