It’s the same, light cream is also called cream or light cream.

Whip cream is also called whipping cream. It generally refers to animal butter that can be whipped and used for decoration. The fat content of whipping cream is generally 35%. After being whipped into a solid state, it becomes the cream for decoration on the cake.

It is healthier than vegetable cream. Because there is no added sugar, it is called light cream. Add sugar when whipping. The usage is basically the same as that of vegetable butter, but the melting point is lower than that of vegetable butter. It can be used to make cream cakes, ice cream, mousse cakes, tiramisu, etc. If you add some when making bread, it will also make the bread softer. .

Extended information:

Precautions for storing light cream:

The light cream needs to be placed in the refrigerator freezer at 2℃-7℃ for more than 24 to 48 hours before it can be stored. Take out the whipping, and the temperature of the light cream before whipping should be kept between 7℃-10℃, otherwise it will affect the stability of the cream and the amount of whipping.

The cream is completely held on the whisk head, and it is now in a sandwich state. The cream for the filling and the filling should be whipped twice separately. The whipped cream whipped by this method can be kept at room temperature of 25 degrees for 4 hours without melting.