One, the difference between the raw materials

1, light cream: generally refer to the animal cream can be whipped laminating with, the fat content is generally in the 30% ~ 36%, whipped into a solid state is the cake above the decorative cream.

Relatively healthier than vegetable cream, animal light cream itself does not contain sugar, so whipping time to add sugar. The usage is basically the same as plant-based cream, but the melting point is a little lower than that of plant-based cream, which can be used to make buttercream, ice cream, mousse cake, tiramisu, etc. If you add some of it to make bread, it will also make the bread more fluffy.

2, butter: a solid fat processed from milk, is the fresh milk to mix the upper layer of the thick object after filtering out some of the water after the product. Mainly used as a condiment, nutritious but high fat content, so do not eat too much.

5th century BC, the Huns have been because of pastoralism, dairy products, a variety of production techniques mature and spread at home and abroad. Foreigners called butter, is the Chinese called cream in the milk refining edible oil products. The Huns are the world's earliest processing of edible butter of the nation.

Two, different nutritional composition

1, light cream: per 100g content: protein: 2.3g, fat: 36.4g, carbohydrates: 3.7g, sugar: 3.1g, sodium: 27mg.

2, butter: per 100 grams of content: energy: 888kcal, protein: 1.4g, fat: 98g, cholesterol: 296mg, riboflavin: 0.02mg, calcium: 35mg, phosphorus: 8mg, potassium: 39mg, sodium: 40.3mg, magnesium: 7mg, iron: 0.8mg, zinc: 0.11mg, selenium: 1.6 micrograms, copper: 0.01mg, manganese: 0.05mg.

Three, the use of different

1, light cream: light cream is whipped can be smeared on the surface of the cake to do decoration.

2, butter: butter is to do cookies, cakes, bread to use a basic raw material.

Baidu Encyclopedia - Butter

Baidu Encyclopedia - Light Cream