Generally, long term storage requires refrigerated storage at 4-8°C. (Even light cream stored at room temperature like Nestle Light Cream can be stored refrigerated). Remember to store light cream frozen, even in the freezer, and be careful not to stick it against the walls of the refrigerator (which are generally at a lower temperature) to prevent frostbite.

Cream contains a lot of protein and water, which is very suitable for bacterial reproduction and growth, and it is best to use up whipped cream on the same day.

Light cream knowledge:

1, cream back to temperature:

Cream refrigerated or frozen, the texture will become hard. The way to soften it is to take it out and leave it at room temperature to soften. How long it takes depends on whether the cream was previously refrigerated or frozen, the quantity of cream, and the prevailing temperature. The cream should be softened to the point where it can be easily pressed with a finger to make a dent.

2. Mix with sugar:

Whisk the cream with a whisk until it is white and bulky, then add the powdered sugar and salt to the cream, and continue to whisk until the powdered sugar is completely melted and the batter has a smooth texture.

3, whipped finished:

The finished batter should be smooth and delicate, the color is yellowish, has been lifted by the whisk cream batter will not drip down to the extent that it is complete, the whipped oil is most often used in the production of cream cake, add different spices and fillings to mix that into different flavors of the puffed cake.

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