When ordering a cake, please ask for animal cream.

Animal cream is a good choice for making cakes because it does not contain any additives and is rich in nutrients. It is extracted from natural fresh milk, does not contain any additives, has a mellow taste, and is widely used in the production of decorated cakes. Animal butter is more expensive, difficult to whip, and has good decorating effect, but the production process is more complicated.

When using animal butter, be sure to mix it with other ingredients and stir evenly to ensure a fine texture. All in all, animal butter is ideal for making cakes.

Animal butter, also called light cream or cream, is separated from whole milk and has a natural rich frankincense. During the separation process, due to the different specific gravity of the fat in the milk, the light fat globules will float to the top and become cream. The fat content in animal butter is 30%-38%, its nutritional value is between that of whole milk and butter, and it is more expensive.

The difference between animal butter and vegetable butter

Compared with vegetable butter, animal butter contains more water and less fat, and is easy to melt. It is difficult to maintain the shape after making decorated cakes. It will become soft and deformed if stored at room temperature for a long time, and needs to be refrigerated between 0℃ and 5℃.

Since vegetable butter does not contain milk fat, has a higher melting point than animal butter, and is more stable, it can be made into various patterns and even three-dimensional shapes, and can be kept at room temperature. Does not melt for an hour.

To distinguish between these two kinds of cream, the most intuitive way is to judge by rubbing it with your hands: apply animal butter and vegetable butter on the palms of your hands respectively, and rub them. The animal butter will quickly disappear in the palms of your hands. There is only a small amount of oil left inside, like applying hand cream; while the vegetable butter is still in the palm of your hand after rubbing for a long time. As the rubbing time increases, the vegetable butter will even form in the palm of your hand.

When animal butter is used in cakes, the color is natural milky white with a slight yellowish tint; in terms of aroma, the higher the grade of animal butter, the richer the milk fat content and the more milky it tastes. concentrated. Because vegetable butter is artificially synthesized, most of it is bright white in color, which is whiter than animal butter. Vegetable butter is a synthetic flavor formulated according to popular taste and smells more "fresh".

Reference for the above content: Baidu Encyclopedia-Cream