Sending egg whites is the step of making cakes. Egg whites and sugar can be turned into something like cream after being beaten with an eggbeater. This is not really cream, but a kind of meringue.

Cream and cheese are made from milk, not dairy products. Cream, also known as thin cream, is separated from whole milk. In the process of separation, due to the different proportion of fat in milk, light fat balls will float on the upper layer and become cream. The fat content in cream is only 20%-30% of that of whole milk.

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How to preserve cream?

1, the cream is carefully wrapped in paper, and then stored in a cream box or a sealed box, so that the cream will not harden due to the release of water and will not pollute the taste of other things in the refrigerator.

2. Refrigerate in a refrigerator at 2-4 degrees (6- 18 months)

3. Freezer: It takes a long time, but it should be thawed in advance before use.