The cream is divided into two categories: vegetable cream and animal fat (light) cream

①Vegetable cream: generally written in the bakery of the fresh cream, usually vegetable cream, is a plant extracted substances synthesized by the artificial, similar to the texture of the cream of the material, and we usually eat "milk" has nothing to do with it, it is relatively high dissolution point of animal fat (light) cream is not easy to dissolve, not easy to be absorbed by the body, but good stability, so the framing effect is better and cheaper, in the domestic is better, the cost is low. Animal fat (light) cream higher not easily dissolved, not easily absorbed by the body, but good stability, so the laminating effect is better, and the cost is low, in the country is widely used;

② animal fat (light) cream: animal fat (light) cream is extracted from milk in the natural food, relative to the solubility of vegetable fat cream is low, melt in the mouth, taste and flavor, easy to be absorbed by the human body, high nutritional value, more beneficial to health, and the body can be used in a variety of ways. It has high nutritional value and is more beneficial to health, while its operation must be very professional. The price of animal fat (light) cream is very expensive both at home and abroad, so the general cake houses in China seldom use animal fat (light) cream.

Framed cake is only a small part of the cake family, most of the original European cake is not framed cake, the real connotation of the cake is the taste and nutrition, not the appearance of decoration, so animal fat (light) cream is commonly used in foreign countries. In order to keep in sync with the development of the international cake industry and to let Chinese consumers understand that animal fat (light) cream is the traditional meaning of the cream in the West, we are now using animal fat (light) cream as the main cream for the selection of non-mounted cake cream.

Generally we use animal fat or vegetable fat to make cakes, here we will explain the specific difference between these two kinds of buttercream.

Color

Vegetable buttercream: due to artificial synthesis, the color is mostly bright white, compared with animal buttercream is whiter. Animal Cream: Pure cream is a natural creamy white color, slightly yellowish.

Smell

Vegetable cream: Because it is not a dairy product, its flavor comes from the added flavors and fragrances, so it smells less milky and sweeter.

Animal cream: as a natural extract, smell will have a natural milk flavor, the higher the grade of animal cream, the richer the amount of milk fat, so the milk flavor is the more flavorful, and even sensitive nose will feel a milk stink.

Taste

Vegetable cream: sweetness comes from artificially added flavors and synthetic syrups, so it is more sweet and greasy, and you will feel a layer of grease in your mouth after you eat it, so you will feel very greasy eating vegetable cream.

Animal cream: because the melting point of animal cream is lower than the human body temperature, so there will be a melt-in-your-mouth texture, and itself is sugar-free, need to add sugar and so on in the whipping for flavor, so the sweetness will not have a greasy feeling, very refreshing.

Experiment

01

Hand rubbing method

Take a small amount of cream and apply it to your palm and rub it.

①Animal cream will quickly disappear in the palm, only a small amount of oil remaining in the palm of the hand, like applying hand cream;

②Plant cream rubbed for a long time is still in the palm of the palm, with the rubbing of the prolongation of the plant cream will even be shaped in the palm.

02 sinking method

Pour equal amounts of animal cream and vegetable cream into 20 ℃ water, observe the two phenomena.

① Vegetable cream: there is a clear precipitate, white.

② animal cream: partly floating on the water, partly dissolved in water, creamy yellow.

03

Heating method:

Weigh the same weight of vegetable cream and animal cream, put them into the microwave oven and heat them for 2 minutes.

① vegetable cream: foamy in the microwave process, the volume quickly becomes larger, and becomes cloudy with suspended milky white liquid, with the aroma of flavors.

② animal cream: into a liquid, microwave the end of the removal, the surface has a layer of milk skin, there is a strong smell of hot milk.