Cream is generally referred to as butter made from milk, and light cream is generally referred to collectively as cream. Later, to avoid confusion, they were then divided into two different names, light cream and butter.

The main raw material for light cream is milk, and some light cream brands will put a small amount of additives in the production, such as colloids or pigment line adjustment. The main part of the organization of the light cream is actually butter. His whipping is also mainly rely on the butter to whip, the general butter content of light cream in 40% to 65% between. And the butter content is less than 55% we have to call it the West cream.

Light cream in the whipping process, which wrapped into a large number of liquid milk, so its nature is extremely unstable, the temperature is a little high, after the butter melting light cream is easy to collapse, not easy to shape, so many shopkeepers in order to make their own cake more beautiful, will be used in vegetable cream.

Light cream itself contains only a strong milk flavor. It has no special flavor, so it has a very important place in pastry or dessert recipe components. Whether you whip it as the main part of the volume composition to get a fine, smooth texture. It is also used as the main source of creaminess and to combine the special flavors of various ingredients.

Light cream is usually a regular ingredient in high-end desserts. But it can't be used as a substitute for other liquids because it's higher in fat, so when you use it in place of a liquid like milk or water, you'll have to adjust the recipe appropriately.