Cream is a type of fat. Both light cream and heavy cream are in a semi-liquid state, but their butterfat content is different.

Heavy cream is the leader among buttercreams, and its taste is more delicate, smoother and more mellow than light cream. The butterfat content of heavy cream is 45-47, while the butterfat content of light cream is around 35. Due to its high price, short shelf life and complicated production process, it is rarely used in China. But heavy cream is very suitable for cheese lovers. Many cakes use this high-end cream.

Whipped cream: generally refers to animal cream that can be whipped for decoration. The fat content is generally 30-36. After whipping into a solid state, it becomes the cream for decoration on the cake. Compared with vegetable cream, which is healthier, animal whipping cream itself does not contain sugar, so sugar must be added when whipping. The usage is basically the same as that of vegetable butter, but the melting point is lower than that of vegetable butter. It can be used to make cream cakes, ice cream, mousse cakes, tiramisu, etc. If you add some when making bread, it will also make the bread softer. .

The cream used in some bakeries and hotels is non-dairy cream. Non-dairy cream is a substitute for light cream. It mainly uses hydrogenated vegetable oil to replace milk fat. It was invented by Mr. Wei Yi from the United States in 1945. Its advantages are low cost (less than half of animal butter), long shelf life, no cholesterol, and good taste. good. It has many advantages but contains a large amount of trans fatty acids. In addition, hydrogenated oil is more harmful to the body and can be absorbed by the body, but cannot be metabolized. The United States currently bans the addition of hydrogenated vegetable oils to food.

Cream processing is divided into three steps:

1. In the centrifugal separation of milk, the skim milk is drained to obtain a concentrated cream product (fat content 30 -40);

2. During the stirring process of the cream, drain the buttermilk to obtain a milk fat concentrate with a fat content of about 75-80.

3. During the butter squeezing process, excess water is squeezed out to obtain the final cream product. Its fat content is 80-84. Typical ingredient data for cream: 82 milk fat, 16 water, 2 non-fat milk solids.