Light cream is mainly made from whole milk.

Light cream is extracted from milk, and you can also make your own light cream from milk and eggs. There are many uses for light cream. Light cream before whipping can be added to coffee, milk tea and other drinks to make ice cream. After whipped light cream can be made into cakes, breads and so on.

Light cream, also known as thin cream, generally refers to the animal cream that can be whipped for laminating, the fat content is generally 35%, whipped into a solid form and then decorated on top of the cake. Compared to vegetable cream is healthier, because there is no added sugar, so called light cream. Usage is basically the same as vegetable cream, but the melting point is a little lower than vegetable cream.

Multiple Uses of Light Cream

The uses of light cream are to make buttercream, ice-cream, mousse cake, tiramisu, rich milk tea, cheese and so on. You can also make bread with some light cream to make the bread more fluffy, and you can also use the cream to make frozen custard fruit cups and fruit salads.

In fact, in addition to making cakes and laminating flowers, there are many other uses for light cream. For example, you can make a simple cheese by cooking light cream over low heat, then adding lemon juice and waiting for it to clump and cool. You can add some when making bread and it will make it fluffier. Light cream mixed with black tea can also make a strong milk tea.