Animal cream, also called whipped cream or thin cream, is separated from whole milk and is rich in natural frankincense. In the process of separation, due to the different specific gravity, the fat in milk will float on the upper layer and become cream. The fat content of animal cream is 30%-38%, and its nutritional value is between whole milk and butter, so it is more expensive.

Vegetable butter, also called margarine and vegetable butter, is often used as a substitute for whipped cream, which was invented by American Wei Yi in 1945. Vegetable butter is mostly made by adding artificial spices, preservatives, pigments and other additives after hydrogenation of vegetable oil. If you carefully observe the ingredient label of vegetable cream, you will find that it contains no milk fat and cholesterol.

Both are different.

Compared with vegetable butter, animal butter contains more water, less oil and is easy to process. After the cake is made, it is difficult to keep its shape, but it will become soft and deformed when stored at room temperature for a long time, so it needs to be stored at 0℃ to 5℃. However, vegetable cream contains no milk fat, has a higher melting point than animal cream, and has strong stability, so it can be made into various fancy shapes, even various three-dimensional shapes, and will not melt after being placed at room temperature for one hour.

The most intuitive way to distinguish the two creams is to rub them by hand: if both animal cream and plant cream are rubbed on the palm of your hand, the animal cream will soon disappear in the palm, leaving only a small amount of oil in the palm, just like hand cream, while the plant cream will still remain in the palm after rubbing for a long time. With the extension of kneading time, even plant cream will be formed in the palm.