Three kinds of cake butter cream trivia analysis
1. Animal cream
Animal cream itself does not contain sugar, when whipped, you need to add granulated sugar or powdered sugar
Light cream whipping rate: 1:2 or 1:1.5 times
Advantages: good taste, zero-additive, easy to be absorbed by the human body.
Disadvantages: yellow color, poor stability, not easy to whip, high price.
Can be used to make: cream cake, ice cream, mousse cake, tiramisu
Storage: between 0 ° to 5 ° refrigerated storage
(1) unopened shelf life refrigerated 3-4 months.
(2) Opened unused sealed and kept refrigerated for one week, best used within 3 days.
(3) Whipped and unused, seal and refrigerate for 1-2 days.
Cream whipping speed: slow-medium-fast
2. Vegetable Cream
Vegetable cream itself has been blended whipped without the addition of sugar.
Plant cream whipping rate: 1:3 or 1:4 times
Advantages: cheap, stable, easy to whip (outdoor dessert table is recommended to use plant cream, not easy to deform)
Disadvantages: poor taste, heavy flavor, the human body is not easy to digest.
Can be used to make: cream cake, outdoor dessert table, beginners can be used as a practice cream
Storage:
(1) unopened shelf life of 1 year frozen
(2) unopened shelf life of 2 weeks refrigerated
(3) has been opened and unused sealing and refrigeration for 1 week
(4) has been whipped sealing and refrigeration 3-4 days
Whip speed: slow-medium-fast
3. Cream (animal and vegetable blend)
The cream itself has been formulated to be whipped without the addition of sugar.
Milk fat cream whipping rate: 1:3 or 1:4 times
Advantages: affordable, stable, easy to whip
Disadvantages: contains a small amount of trans fatty acids, not easy to be metabolized by the human body
Available to make: buttercream cakes, outdoor dessert table
Storage:
(1) Unopened shelf-life of the refrigerated 1 Years
(2) Unopened shelf life refrigerated for 2 weeks
(3) Opened and unused sealed and refrigerated for 1 week
(4) Whipped and sealed and refrigerated for 2 days
Cream whipping speed: slow - medium - fast