The storage time of cream cake at room temperature needs to be divided into animal cream and plant cream, which are different.

If the cake is made of animal cream, it is easy to melt if it is left at room temperature for more than two hours. It will collapse over time and the taste will be greatly affected. If it's just a vegetable cream cake, it can not melt for two or three days. In order to ensure the taste of cream cake, it is recommended to refrigerate it if it is not finished.

Cream classification

1, animal fat cream, also known as animal cream, whipped cream, whipped cream. Generally, it is a natural product separated from whole milk. In the process of milk standing, due to different densities, light fat will slowly float to the surface, and this part is cream.

Animal fat cream is subdivided into fresh cream, acid cream, re-made cream and so on.

Fresh cream: it is the unprocessed cream directly extracted from whole milk.

Acid cream: It is a product made of fresh cream after sterilization, cooling, ripening, lactic acid bacteria fermentation, stirring and pressure refining.

Remanufactured cream: fresh cream is processed to form a low moisture content, and does not contain cream from protein.

2. Vegetable butter

Vegetable cream is vegetable cream, and vegetable cream is actually a kind of synthetic cream. It is made of substances extracted from plants with essence, milk powder, water and salt, which is similar to the taste of cream.

Compared with animal-based cream, plant-based cream is low in cost, good in stability and plasticity, and is often used to make decorated cakes. Many common decorated cakes in our market are made of plant-based cream.

The difference between animal cream and vegetable cream

1, color: the color of vegetable cream is very white, due to the addition of food pigment, while the color of animal cream will be light yellow because it is natural.

2, taste: vegetable cream will feel very greasy when eaten in the mouth for a long time, while animal cream tastes delicate, very fragrant and feels very smooth.

3, state: plant cream has strong plasticity and can maintain shape for a long time; Animal cream is not upright because of its high fat content, and it will collapse when stored for a long time, so its shape is not good to preserve.

4. Price: Vegetable cream is artificially synthesized, and the price is relatively cheap. Animal cream is mainly extracted from milk, and the price is relatively expensive. The price of animal cream is generally 3~5 times that of vegetable cream.

5, send: plant cream has a high melting point, high temperature resistance, high sending rate, and it is easy to send. Animal butter is not resistant to high temperature, and it is easy to melt, and human body temperature can melt it. The sending rate of animal cream is relatively low, so it should be sent at low temperature.