Light cream is best eaten cooked and easily not raw. Because of raw light cream, it has poor taste and is not good for absorption.
Light cream generally refers to the animal cream can be whipped laminating with the fat content is generally 30% to 36%, whipped into a solid form is the cake above the decorative cream.
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.
Expanded Information:
Storage:
Unopened carton of whipped cream can be stored for up to one year at -18℃, and up to two weeks at 2℃-7℃.
Unwhipped cream should not be thawed or frozen repeatedly during storage. Otherwise, it will affect the quality of the cream.
Whipped cream can be stored at 2℃-7℃ for three days.
Use:
The whipped cream can be used for a wide range of purposes, not only for cake decoration.
Buttercream can be used for cake layers, toppings and decorations.
You can also use the cream to make frozen custard cups and fruit salads.
Storage of finished product:
Decorated buttercream must be kept in a refrigerated cabinet. It should not be kept at room temperature.
The melting point of buttercream is around 30°C. Depending on the needs of the production, there are two different ways to soften the buttercream or melt it completely. In the case of batter cakes, the cream must be whipped and mixed with air to soften the texture and expand the volume of the cake; in the case of fillings, most of the cream must be melted and then added to the ingredients and mixed well.
Baidu Encyclopedia - Light Cream