Whipping cream and light cream actually come from the same thing, so please do not confuse them with other dairy products. Whipping cream can be made into the decorative cream on the cake, with a light milk flavor, which is very popular. Generally, the fat content of light cream is very high, so everyone should not eat it in excessive amounts in daily life, especially the elderly with high blood fat should not eat too much. For those who want to maintain their health, they should also control the intake of light cream so that fat will not accumulate.

Difference between Whipping Cream and Light Cream

Whipping cream is also called light cream, generally referring to animal cream that can be whipped for decoration, with a fat content of generally 30%~36%. After whipping into a solid state, it becomes the cream used to decorate cakes. It is healthier than vegetable cream, and animal whipping cream itself does not contain sugar, so sugar needs to be added when whipped. The usage is basically the same as that of vegetable cream, but the melting point is lower than that of vegetable cream, and it can be used to make cream cakes, ice cream, mousse cakes, tiramisu, etc. If some is added when making bread, it will also make the bread softer.

Some cream used in cake shops and hotels is vegetable cream. Vegetable cream is a substitute for whipping cream, mainly using hydrogenated vegetable oil to replace milk fat. It was invented by Mr. Wyeth of the United States in 1945. Its advantages are low cost (less than half of animal cream), long shelf life, no cholesterol, and good taste. With many advantages, it contains a large amount of trans fatty acids. In addition, hydrogenated oil is harmful to the body, which can be absorbed by the human body but cannot be metabolized out.

The cream ingredients (per 100g content) contain 2.3g of protein, 36.4g of fat, 3.7g of carbohydrates, 3.1g of sugar, and 27mg of sodium.

1. Unopened cream can be stored for up to a year at -18℃, and for two weeks at 2℃-7℃.

2. Undipped cream should not be refrozen or frozen repeatedly during storage. Otherwise, it will affect the quality of the cream. Whipped cream can be stored in the refrigerator at 2℃-7℃ for three days.

3. The undipped cream should be stored in a refrigerator at 2℃-7℃ for 24 to 48 hours or more, and then taken out after it is completely defrosted.

4. The temperature of cream before whipping should not be higher than 10℃, and lower than 7℃ will affect the stability and whipping amount of cream. After gently stirring the cream, pour it into the mixing tank. The temperature of this liquid cream should be between 7℃ and 10℃, and the capacity should be between 10% and 25% of the mixing tank (whip the product to the maximum diameter of the whipping ball).

5. High or low room temperature can affect the quality and stability of whipped cream. Use medium or high speed to whip (160-260 rotations per minute is sufficient) until the luster disappears and a soft peak appears. The capacity of undipped cream in the mixing tank should not be less than 10% of the tank capacity or more than 25% of the tank capacity, otherwise it will affect the quality of the product.