Light cream generally refers to animal cream that can be used to decorate flowers, and its fat content is generally 30%~38%. After being sent into a solid state, it is the cream dotted on the cake.
Compared with vegetable cream, it is healthier. The animal fresh cream itself contains no sugar, and sugar is added when it is delivered. The usage is basically the same as that of vegetable cream, but the melting point is lower than that of vegetable cream. It can be used to make cream cakes, ice cream, Mu Si cakes, tiramisu, egg tarts, cream bread and so on.
Cream classification
Butter sold in the market now mainly falls into two categories: animal butter and vegetable butter.
Animal cream, also called whipped cream or thin cream, is separated from whole milk and is rich in natural frankincense. In the process of separation, due to the different specific gravity, the fat in milk will float on the upper layer and become cream. The fat content of animal cream is 30%-38%, and its nutritional value is between whole milk and butter, so it is more expensive.
Vegetable butter, also called margarine and vegetable butter, is often used as a substitute for whipped cream, which was invented by American Wei Yi in 1945. Vegetable butter is mostly made by adding artificial spices, preservatives, pigments and other additives after hydrogenation of vegetable oil.