Cream is made from whole milk and milk fat extracted from fresh milk. The "cream" used in most bakeries to make cakes is actually a mixture, usually a mixture of hydrogenated vegetable oil, starch hydrolyzate, protein and other food additives. There is a big difference in nutritional content and structural composition between the two. Since cake making requires oil to have good plasticity, fusion and emulsification properties, the resulting cake will expand in volume, have a soft texture and a delicate taste. Therefore, hydrogenated vegetable oil has become an inevitable choice for producers.

100G butter calories (kcal) 378 protein (g) 7.2 fat (g) 13.9, so eating cake butter does not mean eating fat, but it contains high energy, so it is best to eat less.