No difference, is a thing, just call it differently. Chinese name: light cream, alias: thin cream, the main raw material: whole milk, whether it contains preservatives: yes: the main nutrients: fat, protein, the main edible effect: rich and delicate, suitable for the crowd: young and old, side effects: too much food will lead to obesity.

Light cream generally refers to the animal cream that can be whipped for laminating, the fat content is generally 30% to 36%, whipped into a solid form is the cake above the decorative cream. Compared to vegetable cream, which is healthier, animal light cream does not contain sugar itself, so you need to add sugar when whipping.

The usage is basically the same as plant-based cream, but the melting point is a little lower than that of plant-based cream, which can be used to make cream cake, ice cream, mousse cake, tiramisu and so on, and if you add some of it to make bread, it will also make the bread more fluffy.

Extended information

1, storage: unopened box of cream, at -18 ℃ can be stored for a year, at 2 ℃ -7 ℃ can be stored for two weeks; unwhipped cream in the storage can not be repeatedly thawed, frozen. Otherwise, it will affect the quality of the cream; has been whipped cream, can be stored at 2 ℃ -7 ℃ refrigerated for three days.

Whipping: put the unwhipped cream in 2 ℃ - 7 ℃ refrigerator for more than 24 to 48 hours, to be completely thawed and then removed; the temperature of the cream before whipping should not be higher than 10 ℃, lower than 7 ℃ will affect the stability of the cream and the amount of whipped.

Shake the cream gently and pour it into the mixing bowl. The temperature of the liquid cream should be 7℃-10℃, and the volume should be 10%-25% of the mixing bowl (the product should be whipped to the maximum diameter of the mixing ball); too high or too low room temperature will affect the quality and stability of the whipped cream.

Medium or high speed whipping (160-260 rpm can be), until the gloss disappears, the soft peaks appear can be; placed in the mixing cylinder of the unwhipped cream volume can not be less than 10% of the volume of the cylinder, and can not be higher than 25% of the volume of the cylinder, otherwise it will affect the quality of the product.

Too high or too low room temperature will affect the quality and stability of whipped cream; whipped cream can be used; whipped cream should be stored in a refrigerator with a lid.

2, use: the whipped cream is very wide range of uses, not only limited to the cream cake decoration; cream can be used for cake sandwich, surface layer and decoration; cream can also be used to make frozen cream fruit cups and fruit salad.

3, finished product storage:

Decorated buttercream must be placed in the refrigerator. It should not be kept at room temperature. The melting point of buttercream is about 30℃. Depending on the different needs of the production, there are two different ways to soften the buttercream or melt the buttercream completely.

For batter cakes, the cream must be whipped and mixed with air to soften the texture and expand the volume of the cake, while for fillings, most of the cream must be melted and then added to the ingredients.

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