1. Ingredients: Cream refers to the cream processed by separating fat from milk, and the fat content is above 80%. Light cream is a liquid emulsifiable concentrate with a fat content of 10 ~ 40%, most of which is cream.

2. Use: Cream is the main material for baking and making desserts, such as cakes, cookies, butter cookies and cake sandwiches. The fat content of light cream is relatively low, and it is used for cooking and making some foods that need light taste, such as fried noodles, fried rice, pasta and so on.

Butter cream, known as animal cream, is extracted from natural fresh milk and does not contain any pigment and chemical stabilizer. The main difference from animal cream is that sugar is added to enhance the sweetness and plasticity of the product. Butter cream is more expensive than vegetable butter, and it tastes sweeter, smoother, more fluffy and has higher nutritional value. Rich in vitamins, calcium, iron and other trace elements, without trans fatty acids harmful to human body.