Chantilly cream is also called vanilla whipped cream. In Italy, Chantilly cream is a mixture of whipped cream and custard.

Chantilly whipped cream or whipped cream is a kind of viscous or liquid whipped cream, which may be treated by ultra-high temperature or sterilization until it becomes mousse. Cream is usually flavored with sugar and vanilla, and is called Chantilly Cream.

2. whipped cream

Many bakers like to use French cream when cooking French food. French cream has a strong flavor, because French cream contains microbial ingredients, so microbial fermentation will release sour taste.

French fermented sour cream (French fresh cream? Che) is a kind of artificial thick sour cream, which is very famous in France and is now loved by more and more Americans.

This sour cream tastes a bit like nuts and has a pungent taste, but the acidity is not as strong as ordinary sour cream, and the texture is quite different from ordinary sour cream.

French fermented sour cream has high fat content and thick taste, and its concentration is between rich cream and ordinary sour cream, similar to cream yogurt. The traditional French fermented sour cream is that strains are artificially grafted into milk and then naturally fermented to form thick sour cream.

3. Half and half

This is a mixed cream with half milk and half cream. This cream contains 10% milk fat. Note that this cream is not suitable for delivery.

Cream, also known as ice cream, cream and cream, is a yellow or white fatty semi-solid food extracted from milk and goat milk. It is a dairy product made by homogenizing the top layer of raw milk with high milk fat content.

Because after the raw milk is allowed to stand for a period of time, the fat with lower density will float to it. In the industrial production process, this step is usually completed by a separation centrifuge. In many countries, cream is divided into different grades according to its fat content.

The forage eaten by cows raised in natural pastures usually contains some carotenoids, which makes the cream produced by them pale yellow, with strong taste and texture, and is mainly used as the decoration of cakes or the stuffing of bread (see cream bag).

Another kind of cream produced by captive cows mainly feeds on grains, which is usually white, light in taste and soft in texture. It is usually used in drinks and as a decoration for cakes. In Hong Kong, cream is usually used to address the former, while the latter is customarily called cream, although both are cream in English. Cream is also the main raw material for making ice cream.

4. gravity cream

High-fat cream contains a lot of cream. The cream content of American high-fat cream is 36%-40%; The cream content in other places is slightly higher than 48%. In America, many food stores sell this kind of high-fat cream.

In terms of taste, animal cream tastes better. Vegetable butter is the kind that we can usually buy in cake shops. The calorie is less than half of that of ordinary animal cream, the saturated fatty acid is less, and there is no cholesterol.

5. whipped cream

Light cream, also called light cream, is often used to make coffee and mix fruits. This cream contains 18% milk fat.

Light cream generally refers to animal cream that can be used to decorate flowers, and its fat content is generally 30%~36%. After being sent into a solid state, it is the cream dotted on the cake.

Compared with vegetable cream, it is healthier. The animal fresh cream itself contains no sugar, and sugar is added when it is delivered. The usage is basically the same as that of vegetable cream, but the melting point is lower than that of vegetable cream. It can be used to make cream cakes, ice cream, Mu Si cakes, tiramisu and so on. If you add some when you make bread, it will also make the bread softer.