If the whipped cream is outdated or the amount is too much, you can store it in the freezer and keep it for the next time you add new whipped cream to the whipped cream without affecting the condition and quality.

The correct way to store light cream:

1, confirm the shelf life: can not be used beyond the shelf life.

2, judge the state: good light cream is not only thick and uniform, but also full of milk flavor; bad light cream showing tofu dregs.

3, unopened light cream: put it in the freezer, away from the back wall of the refrigerator out of the cold air, to avoid the light cream is frozen.

4. Opened light cream: Squeeze the air out of the opened package, wrap the split opening with tinfoil, and clamp it tightly with clips to keep it away from the air as much as possible. However, no matter how you do it, you can't keep opened light cream for more than 1 month.

Expanded Information:

Basic Classification of Cream:

Butter is divided into animal cream and vegetable cream. is divided into animal cream and vegetable cream. Animal cream is obtained by separating the fat from milk. Whereas, vegetable cream is processed from vegetable oils such as soybeans and water, salt and milk powder.

Taste: In terms of taste, animal cream tastes better. Vegetable cream is the usual kind we can buy in cake stores. It has more than half the calories than regular animal cream and has less saturated fatty acids and no cholesterol.

Purchase: Animal creams are sold in large supermarkets and come in a variety of brands. Vegetable cream can be bought at bakery markets.

Do pastry basic and commonly used butter, or to use block butter.

Cream can be divided into three categories according to the method of manufacture:

Fresh cream: light or salty cream made from sterilized thin cream.

Sour cream: light or salty cream made from sterilized thin cream, fermented with the addition of leavening agents.

Remade Cream: made from melted thin cream or butter.

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