Thin cream is animal cream.

Animal cream is also called light cream or thin cream, are a kind of thing, only called differently, thin cream is the fat part of cow's milk, it is the skimmed milk from cow's milk after the separation and get a kind of O / W type emulsion. Our people a long time ago to use the principle of floating fat up to make thin cream. The thin cream commonly sold on the market is non-churned cream, and is not suitable for any decorative modeling on the bread and cake, only suitable for bread or cake internal flavoring or coffee, milk and tea and other beverages among the surface decoration.

The thin cream has a lower fat content than light cream, so it is less flavorful and creamier than light cream. When you make your own cake or bread with cream filling at home, you can consider using thin cream better, but the milk flavor will be slightly lower than light cream, and light cream is too high in fat, so if you make it at home, it's not suitable for eating more.

Notes on the use of cream

Thin cream melts easily, so no matter if you store it, whip it, or spread it, you should pay attention to low temperatures, and keep it chilled in the refrigerator at 3-5°C. When the room temperature is higher, refrigerate the whisk bowl and whisk head, and whisk on ice in a separate ice cube basin pad. Don't throw away the ice packs you get when you buy thin cream, you'll need them for whipping.

Animal-based light cream is limited in how much it can be whipped, and it's also softer when it's well whipped. If you're laminating in the summer, you can try adding a small amount of melted liquid giardiniera flakes to the whipped cream to let it set up a little bit, so you don't have to worry about it too much in the winter. If you've beaten it so badly that the water and oil have separated, simply beat it into butter and use it.