The whipped cream may not be whipped because of the high ambient temperature or freezing. Usually, it is best to control the temperature of cream below 10℃ and above 7℃ before sending it, and send it across the ice in hot weather. Moreover, whipped cream cannot be stored in the frozen layer.

Although the stability of whipped cream can be maintained at a relatively low temperature, too low temperature will also damage the cream. If whipped cream is stored in the frozen layer, the cream will basically be wasted.

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The difference between whipped cream and non-whipped cream is: different uses, different tastes.

First, the use is different

1, whipped cream: whipped cream can be used to make cream cakes, ice cream, Mu Si cakes, tiramisu, etc.

2, whipped cream is not sent: whipped cream can be used to make bread.

Second, the process is different

1, whipped cream: whipped cream needs to be mixed with butter, cream, eggs, etc.

2, whipped cream does not send: whipped cream does not need to be stirred with butter, cream, eggs, etc.

Third, the taste is different

1, whipped cream: whipped cream is more sticky to eat.

2, whipped cream is not sent: whipped cream is not sent to eat more soft and not sticky.