Milk can be whipped into cream.

But cream whipped up using only pure milk will be soft because milk is thin in texture and lacks enough fat and protein that can encapsulate air, and the whipped cream will be soft and can only be used for coffee. To make cream, you must use light cream. However, it is important to note that light cream must be kept refrigerated or it will oxidize and spoil very easily.

Different ranges of cream

When animal cream is used in cakes, in terms of color, it is natural milky white with a slight yellowish color; in terms of aroma, the higher the grade of animal cream, the richer the amount of milk fat it contains, and the stronger the milky flavor.

Vegetable cream, because it is synthetic, the color is mostly bright white, compared with animal cream color is more white; vegetable cream is based on the popular taste of synthetic flavors, smell more "fragrant".