Animal cream (whipped cream) is a kind of high-concentration cream that separates fat from fresh milk. It is liquid, does not contain any pigment and chemical stabilizer, and its nutritional value is between whole milk and butter, so it is natural and healthy.

Vegetable butter (margarine) without dairy products is made from vegetable fat and vegetable protein as the main components, and auxiliary materials such as emulsifier, stabilizer, protein, sugar, salt, pigment and essence are added through a special process. Therefore, vegetable butter contains a lot of trans fatty acids, which is harmful.

Because animal cream is natural, it has high storage conditions and needs to be sealed at a low temperature of 2-8 degrees Celsius. Vegetable cream is easy to store, even at room temperature.

How to send cream

1. Pour the light cream into a stainless steel basin (the basin must be free of water and oil, otherwise it will affect the result), and add white sugar or powdered sugar according to the formula. Note that light cream is not sweet, but artificial sweet cream is sweet.

2. Turn the beater to the middle range, and the speed is about 160 to 180 rpm. Beat the whipped cream into a fish's eye bubble, and you can see that the whipped cream is getting thicker and thicker.

3. Add sugar and beat it with an eggbeater. It will be distributed around 6 o'clock, and it will be sent to a low grade to prevent it from being sent too much.

4. The cream distributed at low speed is almost 9, that is, when the eggbeater is lifted, the small sharp corner indicates that it is almost the same. This is wet hair. The state of whipped cream is very similar to that of bean curd residue.