Cake buttercream framed cake is generally used in the vegetable buttercream, but to be considered from the health point of view is to use animal buttercream.

Vegetable cream, also known as margarine, margarine, phylloxera, etc., is often used as a substitute for light cream, which was invented by the American Wiegand in 1945. Vegetable cream is mostly made by hydrogenating vegetable oil and adding artificial flavors, preservatives, colors and other additives. If you pay close attention to the ingredients label of vegetable cream, you will find that there is not the slightest milk fat and cholesterol, but there are trans fatty acids, excessive intake will lead to increased cholesterol, increasing the incidence of cardiovascular disease.

Extended information:

Animal cream, also known as light cream or thin cream, is separated from whole milk, and has a naturally rich, creamy flavor. During the separation process, the fat in the milk is different because of its specific gravity, and the lighter fat globules float to the top and become cream. The fat content in the cream is only 20-30% of whole milk, and the nutritional value is between whole milk and butter, which is more expensive.

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