What kind of cream is used for the cake on the outside? What brand of cream is better?

Animal Cream: Animal butter, also called whipping cream.

or cream, which is isolated from whole milk and has a naturally rich frankincense.

If it is for sale, choose the blue windmill, the iron tower, and the anchor.

and so on for these big brands. Use these big brands to make your cake look tall, big, and up, which can cater to people's hearts. In fact, margarine.

It has nothing to do with plants, it is not extracted from plants, and the main ingredient is hydrogenated vegetable oil.

It is also unhealthy, and it is an industrial way to use the vegetable oil through the hydrogenation process, adding flavors, etc., to simulate the properties of animal butter that can be whipped. If you make your own cake to eat, you must choose animal butter, but animal butter has another disadvantage, that is, most of the packaging is 1L, and the shelf life of opened cream is very short, which is also a problem to consider.

Make a birthday cake with butter.

It is also similar to the practice of the Black Forest, this kind of cake will only be made when the hotel gives it away, the butter needs to be whipped, wine, chocolate, sugar water is added, and the middle layer is sandwiched with American almonds, which need to be frozen after being made. Nowadays, many private cakes use animal cream, so the cake cream is more delicious. Usually refrigerated, when whipping, you need to pay attention to if the temperature exceeds 20 degrees, the stability of the whipping cream is not good.

<> animal butter is nutritionally more in line with the needs of the human body, the cost is relatively high, the general imported products are more, the taste of animal butter is relatively much better, it is smoother to eat, and there will be no sweet and greasy taste. Considering the cost of some private baking.

Not necessarily all imported, but also choose some domestic whipping cream, science and technology are progressing in the country, and the domestic ones are not bad!

If it's a vegetable cream, save it by putting it frozen, cut the part you need and melt it until there are no big ice cubes. If you eat this kind of margarine for a long time, it will affect human health, so we should avoid eating margarine.

Vegetable butter and animal butter. Margarine is made by processing vegetable oils such as soybeans, water, salt, and milk powder. As a pre-whipped product, non-dairy cream can be used in birthday cakes, bread fillings, mousse cakes and other foods, and has been widely used in the baking field.

The Anchor brand is better.

One reason is that the cost of vegetable fat is lower than that of animal fat, and it is more convenient to play directly without adding sugar. The good ones are generally Nestle whipping cream and Anchor whipping cream. It's all animal butter, **high, but eat healthy.

Animal butter is delicious, but it is not easy to preserve, and the shape is more troublesome than vegetable cream, the key is that it is expensive.

It is better to use animal-based cream. Margarine is a vegetable oil that has been hydrogenated, and although the taste and properties have been greatly improved, it is not very good for health. Cream can also be added with a lot of things to add flavor, such as chocolate, nut puree, espresso powder, coconut oil, and more.

There are also those that add a small amount of fruit pulp to change the taste and color.

In terms of pairing, strawberries and cream will actually have a balanced taste, and cherry bitter chocolate and white cream are also good pairings. If it's a cake cup, you can also add crushed nuts. For special flavors, you can also choose matcha, coffee, chestnut puree, taro puree, etc., which are also delicious.

Extended Materials. Difference Between Animal Butter and Vegetable Cream:

1. The shelf life of animal cream is shorter, while the shelf life of vegetable cream is relatively longer.

2. Animal cream is not suitable for freezing, and there will be stratification problems after freezing. Whereas, vegetable cream can be frozen.

3. Vegetable cream can be left for a certain period of time after whipping, but animal cream needs to be used immediately.

4. Animal cream is easy to deform after modeling, but vegetable cream can be maintained for a long time after shaping.

5. Vegetable butter is mainly made of plant materials, so the nutrients are relatively less.

6. The color of animal cream is a little yellow, but it is good for health. Plant-based cream, on the other hand, is prone to health problems.

Vegetable butter is generally recommended for cream decorated cakes.

Margarine is margarine, which is relatively bad for health, but it is commonly used for decorating because it is easy to whip and has good stability. The most commonly used in China are gold diamonds.

If you think about it from a health point of view, it is to use animal cream, and the main brands are Anchor, Nestle, Tower, ** and other ......It is recommended to take a closer look at the fat content in it, the higher the piping, the better the stability.

Whip the cream, if it is vegetable cream, save it by putting it frozen, take it out and cut the part you need to melt until there are no large ice cubes and then beat. If it is animal cream, some are refrigerated and some are kept at room temperature, but if it is stored at room temperature, it needs to be refrigerated 24 hours before use. No matter what kind of cream is whipped, it is better to sit on ice water.

In addition, if you want animal cream to be more stable, you can add a little milk powder when whipping.

I think ice cream cream is better.

Hello, of course, animal butter is better taste and nutrition is good, cake is a very delicious food, very popular in people's lives, cake is very nutritious, with the effect of replenishing the body, the production of cakes needs to use a lot of cream, the taste of this food is very smooth and fragrant, and there are many types of cream, among them, vegetable cream and animal cream are more commonly used two, let's take a look at which cake cream is good?

1. The margarine is artificial, the main ingredients are palm olive oil and corn syrup, the beautiful "appearance" of the margarine comes from the food coloring, and the flavor of the milk in the margarine comes from the artificial flavor. Animal butter is a natural milk extract, also known as fresh cream and whipping cream, milk has higher nutritional value and higher cost. Margarine is easy to whip, the whipping rate is super high, and it is easy to shape, high temperature resistant, and most of the beautiful modeling cakes on the market are made of margarine.

In contrast, animal butter is very difficult to whip, difficult to shape, and not resistant to high temperatures, and can dissolve it with hand temperature. Margarine has a very sweet taste and is very white in color, while animal cream is naturally yellowish, with a refreshing taste and a fresh flavor of milk.

2. Animal whipping cream, it sounds like it is not environmentally friendly, but it has nothing to do with the fat on the cow, it is raised from milk, and the taste is very mellow. At first, you may not feel that there is any too rich flavor (because it is not sweet), but after that, you will notice that there is a very strong and persistent milky aroma in the mouth. This is unmatched by any margarine.

And it's also healthier than non-dairy creamer, and you won't get tired of using it for piping.

Despite all the benefits of animal cream, there are still people who will give it up. Because it is relatively high, because it is not easy to whip, because it is easy to soften after the piping is whipped. In fact, this can be solved, for example, adding some whole milk powder to animal cream, it will be played quickly and well, and there is no need to add sugar, and a rich milky aroma is added.

If you are making cakes, it is better to use margarine. Although margarine is synthesized, it is not as natural as animal butter, but for making cakes, margarine is the most suitable, because the plasticity of margarine is very good, and it is easy to shape and not easy to melt, many times we will make a lot of patterns in cakes, and even many complex patterns of vegetable butter can be controlled, but animal butter can not do this, because the melting point of animal butter is very low, and it is definitely not possible to use it to make patterns. And if you get a little bit of temperature, it will melt easily, and if you make a cake in the summer, you will never be able to make it, and even if you do it, it may melt beyond recognition on the road. And in terms of smell, most people like margarine, which has no taste and has a faint fragrance, which makes people smell very appetizing.

What is the difference between margarine and animal butter:

In addition to the two mentioned above, they are also different in taste, because the margarine is synthetic, there will be a layer of oil on the surface, so you will get tired if you eat too much, but animal butter is naturally sugar-free, so it will not be greasy to eat. 2.Margarine is white and bright in color, but animal butter is milky white.

If you just make cakes, of course, you should choose vegetable butter with high plasticity, but if you look at it from a nutritional point of view, animal butter is the best choice, and its taste is also great, it will not be greasy to eat, although there will be a milky smell, but this is also a natural taste, and if you eat too much vegetable butter, it will cause damage to the body.

Normally, the cheaper cakes made by cake shops are made with margarineCompared with animal butter, vegetable butter is easier to whip, and ** is relatively cheap, it is generally refined by chemical means, the taste will be a little harder than animal butter, not particularly delicious, but the color will be very bright white, and the stability is good.

Usually, margarine is made by processing some vegetable oils such as soybeans and water, salt, milk powder, etcThis cream is usually used on cheaper cakes. But now the product quality of our margarine manufacturers is generally uneven, and the taste is also quite different, and some cream manufacturers produce too greasy cream, and when you eat it, you will find it very sweet and greasy, which makes it difficult to swallow. In addition, its viscosity is very high, it is very sticky.

In addition, the cream often collapses after whipping, mainly because the cream has poor shape retention, and although it looks good when it is first made, it cannot be stored for a long time.

Even though the taste of margarine is not as delicious as animal butter, it is now widely used by many cake shops due to its lower costAnd you can see margarine on many different occasions. However, it is a product of chemical refining and contains a variety of additives, so it is not good for the human body.

We need to reduce the intake of butter as much as possible, especially margarineIn birthday celebrations or some celebrations, it is good to simply eat a few bites of cake, and should not eat too much, because too much cake will consume a lot of calories, and cream often increases the viscosity and cohesion of our blood, which may promote the formation of blood clots, and because some cakes are too high in sugar, it may induce diabetes.

Margarine is not only found in cheap cakes, but also in some breads, milk teas, ice creams, and cookies. Therefore, when buying these products, you must pay attention to the ingredient list, and if it contains cream, eat as little as possible. Reducing consumption will keep our body healthy.

Therefore, the cheaper cake is mainly made of vegetable cream, which is chemically refined, because it is chemically refined, and there are a large number of additives, so we should reduce the use as much as possible, not only in the cake, this cream is also added to some other foods such as ice cream, biscuits, bread, etc., so we must see clearly when buying these goods.

The cheaper is margarine. Margarine is also known as margarine. Margarine is mostly obtained by processing vegetable oils (soybean oil, corn oil, palm oil, etc.).

Margarine is a liquid natural vegetable oil, which is hydrogenated into a solid state, and then added some flavors and pigments to process it into a finished product with almost the same appearance and properties as natural cream. Margarine inevitably produces trans fatty acids during processing. Trans fatty acids are a class of unsaturated fatty acids that are not good for health, which are not easily digested by the human body and tend to accumulate in the abdomen, leading to obesity.

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1. Vegetable butter and animal butter. 2. Animal butter is also known as whipping cream (whipping cream). It is a dairy product made of pure milk with a fat content of 35-38% by concentrating and adding emulsifiers and thickeners by physical methods, with a smooth taste and rich milky aroma, which will be used in high-end cake shops because of the high price.

2. Vegetable butter is also called hydrogenated vegetable oil, trans fatty acids or margarine. It is the product of the hydrogenation of ordinary vegetable oil at a certain temperature and pressure (it is also a synthesis of chemical products and flavors). Because it not only extends the shelf life, but also makes the pastry crispier; At the same time, it is widely used in food processing because it has a high melting point and can maintain a solid shape at room temperature.

3. The hydrogenation process makes the vegetable oil more saturated. Or make the cis fatty acids in it change to trans fatty acids. This oil is found in most pastries and biscuits.

The structure of hydrogenated vegetable oil is chemically trans-bonded, and it is hundreds of times more toxic than real cream. Recent studies have shown that trans fatty acids are more harmful to the human body than saturated fatty acids. 4. For every 2% increase in trans fatty acids in the diet, the risk of cardiovascular and cerebrovascular diseases will increase by 25%.

There are also experiments that have found that trans fatty acids may trigger Alzheimer's disease. Time magazine once announced that hydrogenated vegetable oil does not exist in nature, which means that under natural circumstances, the human body cannot absorb and digest this oil. After eating, it will cause damage to the liver, and then damage the human cell membrane, cause cell defects, affect the future replication and regeneration of cells, and use a large number of them for a long time, which can cause people to have symptoms of premature aging.

5. There is no clear standard for the use of hydrogenated vegetable oil in China. If the ingredient list is filled with the words "hydrogenated vegetable oil", "margarine" and "shortening", it means that the food contains trans fatty acids. In addition, the main ingredient of coffee mate, "non-dairy creamer", is also "hydrogenated vegetable oil", and the main ingredient of frankincense in bubble tea is also "hydrogenated vegetable oil".

Hydrogenated vegetable oil does not contain cholesterol and is lower than animal butter**, so margarine is used instead of animal cream. We urge everyone to stay away from trans fatty acids.