Can egg tart cream be used to make cakes

Egg tart cream can generally be used to make cakes, but its taste and texture may differ from regular cake cream. Egg tart cream typically has a high fat content and stability, making it suitable for high-temperature baking, while cake cream emphasizes lightness and fluffiness.

Egg tart specific cream can provide a rich milk aroma and delicate taste when making cakes, especially suitable for varieties such as heavy oil cakes or cheesecakes that require a strong flavor. Its higher fat content helps keep the cake moist, but may lack the fluffiness of regular cake cream after being whipped. When using, adjust the sugar content appropriately to avoid excessive sweetness, and pay attention to controlling the baking temperature to prevent the surface from coking too quickly. If used to make highly fluffy chiffon cakes or sponge cakes, egg tart specific cream may not achieve the desired effect. This type of cake usually needs to be whipped to a hard, foamy light cream or butter, while the egg tart cream, due to its dense texture, is not easily mixed with a lot of air. At this point, you can try mixing it with regular cream or adding a small amount of baking powder to improve fluffiness.

When using egg tart specific cream to make cakes, it is recommended to conduct small batch experiments first and adjust the amount and process of cream according to the type of cake. Please note that cream should be refrigerated and used as soon as possible after opening to ensure freshness. Pairing with fresh fruits or nuts can balance the sweetness and increase dietary fiber and vitamin intake. Special groups such as diabetes patients should control the consumption or choose low sugar formula.