Whipped cream is mostly synthetic cream, mostly white in color, but with light yellow; Cream is a kind of natural cream separated from the fat in milk, and its color is mostly pure white.

Second, the use:

Generally speaking, the stability of whipped cream is worse than that of whipped cream, so whipped cream is often used to decorate flowers, and whipped cream is often used on cakes or food bodies.

Third, the edible taste:

Because whipped cream is artificial cream, it will have a strong greasy feeling when eaten too much, and the milk taste is relatively light; However, creamy cream has a strong milk flavor, tastes more delicate and won't feel greasy.

Fourth, health:

Generally speaking, the main component of whipped cream is trans fatty acid, which has high sugar content and is difficult to digest.

Butter cream is basically sugar-free, and most of the protein contained is protein, which is absorbed by the human body. Will not exist in the body for too long, easy to digest.

The price of cream is often higher than that of fresh cream.

Cream is healthier.

Whipped cream has no or a little taste. Light cream comes from milk and is often used in western hot dishes. Butter cream refers to the cream with a fat content of 35%, which is decorated on the cake after being sent into a solid state.

Light cream is a real animal cream, which is extracted from milk and is nutritious, natural and healthy.

Cream: stability, plasticity and visual effect are not as good as plant cream. However, if the flavor is compared, the flavor baking stability is better than any edible cream essence; Cream is far better than vegetable cream.

Moreover, because the content of saturated acid in buttermilk is relatively high, and the content of trans fatty acids is extremely low (the main component of vegetable fat cream, an important cause of obesity), it is healthier for human body.