Birthday cakes with animal cream are best.

Animal cream, also known as light cream or thin cream, is obtained by separating it from whole milk and has a natural rich creamy flavor. During the separation process, the fat in the milk is different because of its specific gravity, and the lighter quality fat globules will float on the upper layer and become cream. The fat content in animal cream is 30%-38%, and the nutritional value is between whole milk and butter, which is more expensive.

When animal cream is used in cakes, in terms of color, it is naturally creamy and slightly yellowish; in terms of aroma, the higher the grade of animal cream, the richer the amount of milk fat it contains, and the more milky it is.

Vegetable cream

Vegetable cream, also known as margarine, vegetable cream, etc., is often used as a substitute for light cream, which was invented by the American V.I. in 1945. Vegetable cream is mostly made by hydrogenating vegetable oil and adding artificial flavors, preservatives, colors and other additives.

To distinguish between the two kinds of cream, the most intuitive method is to use the hand rubbing method to judge: the animal cream, vegetable cream were coated in the palm, rubbing, animal cream will soon disappear in the palm, the palm of the hand only a small amount of remaining grease, like coated with hand cream; and vegetable cream rubbed a long time after the palm is still in the palm, with the prolonged kneading time, the vegetable cream and even in the palm of the palm will be shaped.