Cream used for making cakes can be divided into vegetable fat and animal fat.

The latter is real cream or whipped cream, which is a dairy product. It is liquid in the unopened state and can be stored at room temperature, but it cannot be frozen.

The former is just a substitute, which is a product made of vegetable oil to imitate the texture and taste of cream. Need to be frozen.

Generally, the cake room uses vegetable fat cream, but it is not accurate to call it fresh cream.

But as long as it is a good brand, whether it is vegetable fat or animal fat, it is optional.

The brands of vegetable fat are Golden Diamond, and the brands of animal fat are Nestle Cream, French Tower Cream, American nursing brand spray cream and so on.

Personally, I prefer animal fat cream, which tastes soft and smooth. Hmm. How interesting