The main reason why whipped cream is still thin for a long time is that the temperature, beating speed and foaming skills of whipped cream are not well mastered. Temperature will affect the stability and dispersibility of cream, and the cream temperature is 7℃ ~ 10℃. With electric egg beater, the speed is not enough to melt the cream, and it will be too fast. Adding proper amount of powdered sugar can promote the foaming of fresh cream.

Whipped cream is separated from whole milk. In the process of separation, due to the different proportion of fat in milk, light fat balls will float on the upper layer and become light cream. The fat content of light cream is only 20%~30% of that of whole milk.

The difference between whipped cream and whipped cream

The difference between whipped cream and whipped cream lies in the different raw materials. Generally speaking, whipped cream is generally animal cream, whipped cream is vegetable cream, and it is generally margarine processed from various materials.

It is precisely because of the different raw materials that the fat content of whipped cream is higher than that of whipped cream. Moreover, whipped cream also contains repeated fatty acids, and its taste is purer than whipped cream, so whipped cream is more expensive than whipped cream in terms of price.

The usage of the two is not the same. Generally, light cream is used to decorate cakes, and light cream is used in some common foods, such as sorbet, ice brick, ice cream, milk tea ice cream and milk cover. In addition, whipped cream is generally solid, and whipped cream needs to be sent away.