What cream is healthy for making cakes?

Cream, also known as light cream, belongs to pure animal cream. Extracted from milk, it has high milk fat content and contains no trans fatty acids, which is healthier and safer. Cream is a mixture of animal cream and plant cream. The content of cream is relatively low, and there are trans fatty acids, but it is widely used because of its relatively low cost. Both milk cream and cream can be used to make cream cakes. Cream is easier to handle and tastes sweeter. But from a health point of view, milk cream is healthier.

Whipped cream. You need to stir the cream before making the cake. The fat content of whipped cream is above 30%, and cream is only sweet of lactose, so you need a medium-high speed whisk to beat it into shape. First, put the whipped cream into a clean container without water. After adding fine sugar to the whipped cream, the ratio of whipped cream to white sugar is 10 1. Use a hand-held electric egg beater to send it at low speed first, and the whipped cream has lines and sharp corners. Then you can adjust the stirring speed according to the hardness of the cream you need. The faster the speed, the higher the hardness. Paste with good fluidity can be used as coating, and paste with high hardness can be used as decoration. It takes about 5 to 10 minutes.

Cream cream. Cream is easier to beat than whipped cream. Pour the cream into the basin, add the right amount of sugar according to your own preference, and directly use the hand-held automatic egg beater to stir at medium speed, which can be completed in about two minutes. Cream has a high hardness and is very suitable for decoration. If it is used to spread cakes, the time and speed can be shortened.

Precautions. Distinguish between animal cream and cream, first look at the color, animal cream is light yellow, plant cream is milky white. Animal cream has low sweetness and high sweetness. It is best to use up the whipped cream at once, and the rest needs to be refrigerated in the refrigerator. Cream can only be kept in cold storage for two days. Before whipping the cream, the egg heads need to be cooled in the refrigerator.