What is cream and is cream whipped cream

Cream is a yellow or white fatty semi-solid food extracted from milk fat or milk.

CreamIt is the fat part of cow's milk, and it is an O-W type emulsion obtained by separating skim milk from cow's milk.

The cream should be in a refrigerated store under -15.

Medium storage, shelf life 6 months. If placed in the warehouse of 4 6, the storage time shall not exceed 7 days, and the cream should be stored in a cold storage or refrigerator at 2-,-80C before processing, and the storage time shall not exceed 72 hours.

Animal butter andMargarineDifferences:

Animal butter contains more water, less oil, easy to melt, and the shape is not easy to maintain after making decorated cakes, and it will become soft and deformed when stored at room temperature for a long time, and it needs to be refrigerated between 0 and 5. Because margarine does not contain milk fat, the melting point is higher than that of animal butter, and the stability is strong, so it can make a variety of fancy shapes, and even make a variety of three-dimensional shapes, and can be kept at room temperature for an hour without melting.

To distinguish these two kinds of cream, the most intuitive way is to judge by hand rubbing: apply animal butter and vegetable butter to the palm of the palm and rub it, the animal cream will quickly disappear in the palm, and only a small amount of oil remains in the palm, like applying hand cream; The margarine is still in the palm of the hand after being rubbed for a long time, and as the kneading time is extended, the margarine will even take shape in the palm.

Cream and whipping cream have different raw material compositions, different nutritional content, different ranges of use, and different tastes. Cream or cream, klimt.

Cream, which is a dairy product made from a layer with a high milk fat content in the top layer of raw milk before homogenization, is made from cow's and goat's milk.

Yellow or white fatty semi-solid food extracted from . <

Cream is not whipping cream, and the difference between whipping cream and whipping cream is as follows:

1. The composition of raw materials is different. Whipping cream, also known as animal cream, is made with raw milk fat as the main ingredient and served with skim milk.

and some food additives.

Cream, which is originally the pure fat part of milk, is a basic ingredient and is often used in whipping cream.

2. The nutritional content is different. Whipping cream has a high fat content, usually around 35% to 45%, and contains a small amount of protein, while cream itself is pure fat and almost no protein because it is a raw material made from pure raw milk fat.

3. The scope of use is different. Whipping cream is whipping type of cream decoration and is suitable for cream decoration on all bread cakes, while cream is non-whipping cream and is not suitable for any bread cake decoration shape, only suitable for bread or cake interior seasoning or surface decoration in drinks such as coffee and milk tea.

4. The taste is different. Whipping cream milk has a very mellow flavor and a prominent milky taste, while cream has a lower fat content than whipping cream, so it is lower than whipping cream in terms of both flavor and milkiness.

Be. Cream, also known as whipped cream, is left to sit for a period of time, and the fat in it will slowly float to the upper layer. Using this difference in density, the fat layer of milk can be separated by the principle of centrifugation, and dairy products with a fat content of 10%-80% can be counted as cream, most of which are 30-40%, which also contain some fat-soluble vitamins such as vitamin A, D, etc., and its water content is still larger, so it is relatively thin.

Whipping cream precautions.

The whipping temperature of the whipping cream is very important. Generally, after taking it out of refrigeration, it should be prepared for whipping immediately. The mixing tank is kept clean without water, and it can also be refrigerated to ensure that the whipping cream is beaten at a temperature of 2-10.

If the whipping temperature is too high, the whipping amount and whipping state of the whipping cream are not good, and the whipping temperature of the cream is the best at 2-10, which is delicate and has a high whipping volume.

The whipping speed of whipping cream is medium speed, i.e. if the blender is in gear 1-10, use variable 5, and if the mixer is in gear 1-8, use variable 4. If the whipping speed is too fast, a large amount of air will pour in, causing a rough texture after whipping the cream or excessive whipping, but if the whipping speed is too slow, it will cause too long a whipping time, which will also cause a rough texture.

The above content refers to Encyclopedia - Whipping Cream.

People's Daily Online - "Cream cakes" are not all pure cream, non-dairy cream, or harmful to health.

Whipping cream is thin cream. Animal butter, also known as whipping cream or whipped cream, is isolated from whole milk and has a naturally rich frankincense.

During the separation process, due to the difference in the specific gravity of the fat in the milk, the fat globules with light weight will float on the top layer and become cream. Animal butter has a fat content of 30%-38%, and its nutritional value is between that of whole milk and butter, which is more expensive.

Whipping cream effect

After the whipping cream is beaten into a solid form, it is the cream that garnishes the cake on top. Compared to margarine, which is healthier, animal whipping cream itself does not contain sugar, so add sugar when whipping.

It is used in the same way as vegetable cream, but has a lower melting point than margarine, and can be used to make cream cakes, ice cream, mousse cakes, tiramisu, egg tarts, brioche bread, etc.

The above content refers to Encyclopedia - Whipping Cream.

The above content refers to Encyclopedia - Cream.