The difference lies in the healthy taste of raw materials, production and price.

1. In terms of raw materials

Light cream (animal cream) is obtained by separating the fat in milk, while sweet cream (vegetable cream) is made from vegetable oils such as soybeans, water and salt. , milk powder and other processed products.

2. Health aspects

Light cream has higher fat content and calories than sweet cream, but the main component of sweet cream is hydrogenated vegetable oil, and it contains trans fatty acids, which is not good for the human body.

3. In terms of taste

The texture and taste of light cream is purer than sweet cream, but one thing to note is that light cream itself does not contain sugar, so if you use light cream, Be sure to add sugar. The ratio of sugar is generally 10% of the whipping cream (adjust according to your taste, I think 10% is more suitable for most people)

4. Production aspects

In terms of whipping and making cakes, light cream is more difficult than sweet cream. After all, there are no various additives and it is not as stable as sweet cream (for information about whipped cream, you can follow this article: What does baking and whipping mean)

It goes without saying that pure whipping cream is definitely more expensive than sweet cream, generally the price is about 3 times (in order to control costs, dessert shops outside generally use sweet cream)

Cream is the fat part of milk. It is an O/W emulsion obtained by separating skim milk from milk.

Buttercream should be stored in a refrigerator below -1 5℃, with a shelf life of 6 months. If placed in a warehouse at 4~6℃, the storage time should not exceed 7 days. Cream should be stored at 2-, before sale and processing. In an 80C cold storage or refrigerator, the storage time should not exceed 72 hours.

Extended information:

Production method

1. The collection, filtration and preheating of raw milk are basically the same as other milk processing.

2. Separation: A separator is used for separation. After the separator is started, when the separation bowl reaches the specified speed, the preheated milk can be sent to the separator.

3. Standardization: According to my country's food hygiene standards, the fat content of sterilized milk is 3.0%, and those that do not meet the requirements will be standardized.

4. Cooling and storage: When the cream cannot be processed immediately, it must be cooled immediately, that is, it must be cooled while being separated. A two-stage method can also be used: first cool to about 10°C, and then cool to the required temperature.

5. Sterilization: Use the maintained sterilization method, and control the temperature rise rate to 2.5 to 3°C per minute. Sterilization temperatures include 72°C, 15 minutes; 77°C, 5 minutes; 82~85°C, 30 seconds; 116°C, 3~5 seconds.

6. Cooling and homogenization: After sterilization, cool to 5℃. Homogenize again. Homogenization can increase the viscosity, maintain a good taste, improve the thermal stability of the cream, and avoid floc precipitation when the cream is added to the coffee. The homogenization temperature is 45~60℃ (depending on the quality of cream), and the homogenization pressure is 8000~18000 kPa.

7. Physical maturation: The homogenized cream should be quickly cooled to 2 to 5°C, and then maintained at this temperature for 12 to 24 hours for physical maturation, so that the fat changes from liquid to solid (fat crystallization).

8. Cooling and packaging of cream: After physical maturity, cool to 2~5℃ before packaging, store at 5℃ for 24 hours before leaving the factory. Packaging specifications include 15, 50, 125, 250, 500, 1000 ml, etc. In developed countries, more flexible packaging is used.

Reference: Baidu Encyclopedia-Cream