1. Different uses: Cream is mainly used for decorating cakes. Whipping cream is mainly used to make foods such as ice cream, sorbet, ice bricks, and ice cream that are often eaten on weekdays.

2. The stability of whipping is different

Generally speaking, light cream refers to animal-based cream, while fresh cream includes animal-based and plant-based cream. It is recommended that home baking enthusiasts choose animal-based whipping cream, which is healthier.

In terms of whipping stability, animal butter has poor stability and poor heat resistance, making it difficult to store. Even if it is refrigerated, the butter will begin to slowly melt away after an hour or two. Vegetable butter has strong stability, so it is generally used for decoration.

3. The taste is different: the taste of light cream is better and more mellow than that of thin cream.

Extended information

It is difficult to whip cream. The following matters need to be noted:

1. Please place the non-dairy cream in the refrigerator freezer (2-7℃) to thaw completely naturally 1-3 days before use.

2. After gently shaking the cream, pour it into the mixing tank. The temperature of this liquid cream should be 7℃-10℃, and the capacity should be 10-25% of the mixing tank (whip the product until it reaches the ball of the mixing ball) maximum diameter). Room temperature that is too high or too low will affect the quality and stability of whipped cream.

3. In summer, when the temperature is high, the cream should not be defrosted naturally for more than an hour in an air-conditioned room, and then immediately placed in a refrigerator to continue thawing. Otherwise, the temperature of the cream will easily exceed the appropriate whipping temperature, resulting in a reduced whipping rate and an overly greasy state.

Baidu Encyclopedia - Whipped Cream

Baidu Encyclopedia - Whipped Cream