Steps/methods

Light cream should be placed in the refrigerator enough to be chilled, generally more than 12h, because the whipping of light cream for the temperature requirements are very high, the correct temperature should be no higher than 10 ℃, not less than 7 ℃, so when necessary, you can be separated from the ice water whipped. For example, Nestlé cream should be refrigerated for 12 hours, which is already written in the instructions for use. You don't need to whip it only if you use the cream for soups.

If the refrigeration time is not long enough and the temperature is not reached, especially in summer, because of the higher temperature, even whipped light cream will still melt and fail. If the cream is excessively frozen, it loses its whipping properties.

Light cream generally refers to animal cream that can be whipped for laminating, with a fat content of 30% to 36%, and when whipped to a solid consistency, it is the cream that decorates the top of the cake.

Relatively healthier than vegetable cream, animal light cream itself does not contain sugar, so add sugar when whipping. The usage is basically the same as vegetable cream, but the melting point is a little lower than vegetable cream, can be used to make cream cake, ice cream, mousse cake, tiramisu, etc., if you add some when making bread, it will also make the bread more fluffy.