Thin cream can be sugary or sugar-free, while light cream must be sugar-free. The cream used to decorate the birthday cake we see every day is made of whipped cream with sugar and then sent away. One more thing about the preservation of cream here, you must use cold storage, avoid freezing, otherwise there will be oil-water separation after thawing, everyone must pay attention!

Light cream is also called animal cream, whipping cream, which belongs to high-fat cream. Generally, the fat content is between 35% and 45%, and it belongs to whipped decorative cream. Light cream is generally called low-fat cream, and the fat content is between15% and 25%. Generally, it is used in western kitchens to whip cream. It depends on its English name. Many Chinese translations are inaccurate.

If the cream is frozen, it will cause oil-water separation and cannot be sent away. The temperature is too high, and the normal cream temperature is about 4℃, which is a more suitable problem, that is, let the refrigerator fight again a few hours later. Now the temperature is on the high side, so it is suggested to put a basin of ice water under the cream basin and add water with an ice pack. Butter with less than 35% cream and Nestle cream are hard to beat. Even if it can be dismissed, there is a problem of weak stability. It's okay to add a small amount of water. Adding sugar is a necessary step. . Cream without sugar tastes terrible.

Light milk is milk with less water content, while light cream is cream, which is fresh cream with milk fat content below 30%. Light milk is the result of distilling milk to remove some water. It is not as thick as condensed milk, but slightly thicker than milk. Its lactose content is higher than that of ordinary milk, and its milk flavor is also stronger, which can give West Point a special flavor.

Choose a suitable container for sending cream, neither too big nor too small, depending on how much cream you want to send. The container is too big to foam easily, and it is too small to operate. The temperature of cream is very important. Generally, it should be refrigerated for at least half a day before serving, and then the temperature is about 7 to 10 degrees. Too low or too high temperature will not foam well.

Putting the whipped cream in the refrigerator can make the state more stable and not easy to melt. To sum up these things, the experience is that novices will always fail once or twice at first, but practice makes perfect, and they will find their state if they play more, just like making Qifeng cake. They fail again and again to sum up their experience, and they will succeed in the end by doing anything casually.