What cream is used for cake dough

Cake toppers usually use animal cream or plant cream. Animal cream has a delicate texture but poor stability, while plant cream is easy to shape but contains trans fatty acids. When making a choice, it is necessary to make a comprehensive judgment based on taste requirements, health considerations, and operational difficulty.

Animal cream is a natural milk fat separated from milk, mainly composed of milk fat. After being whipped, the texture is light and fluffy, with a strong milk aroma, suitable for baking needs that pursue a natural taste. Its disadvantage is that it has a low melting point, is prone to melting and deformation at room temperature, requires refrigeration storage, and has a tight operating time, making it suitable for home baking or short-term display of cakes. Common categories include light cream and whipped cream. When whipping, the temperature should be controlled at 7-10 degrees Celsius, as excessive stirring can cause oil-water separation.

Vegetable cream is made from hydrogenated vegetable oil with emulsifier and essence added. It has strong stability and high temperature resistance, and is suitable for complex modeling and long-term storage. However, some products contain trans fatty acids, and long-term excessive intake may increase the risk of cardiovascular disease. In commercial baking, vegetable fat cream, piping cream and other types are often used. After being whipped, the texture is stiff and can be repeatedly shaped, making it suitable for making three-dimensional decorations. Attention should be paid to avoiding excessive whipping during operation, which may result in a greasy taste.

It is recommended to prioritize animal cream for home baking and control the amount of sugar added to reduce calorie intake; When using plant-based cream in commercial scenarios, pay attention to the ingredient list and avoid products containing trans fatty acids. Regardless of the type of cream, the cake should be thoroughly cooled before applying the dough. The cream should be whipped to seven or eight degrees for easy handling. The finished cake should be refrigerated and consumed within 24 hours to ensure the best taste and food safety.