Why does butter melt off

Creaming off is usually caused by the separation of fat or evaporation of water due to an increase in temperature. The main component of butter is milk fat. When the temperature exceeds its melting point, the fat structure is destroyed and melting occurs.

Cream belongs to the oil in water emulsion type, and its stability depends on the fat globule membrane and low-temperature environment. If the ambient temperature is high during daily storage, the fat globule membrane will gradually rupture, and fat will precipitate to form an oil layer. At the same time, water evaporation will cause the texture to become thinner. Storing at room temperature or near a heat source in summer can accelerate this process, and unopened cream may also soften prematurely due to poor transportation and storage conditions. Emulsifiers and stabilizers are added to industrial butter to delay melting, but household light cream usually does not contain these ingredients. The structure of whipped cream foam is more sensitive to temperature, and the bubble bursts faster under high temperature, leading to collapse and liquefaction. Animal based cream is easier to melt than plant-based cream, as the latter contains hydrogenated vegetable oils with a higher melting point. Repeated freezing and thawing can also damage the microstructure of the cream, making it difficult to restore its original state even if refrigerated.

It is recommended to always refrigerate the cream and briefly remove it before use. Keep the container and tools at low temperature while passing, and operate them in ice water. Melted cream can be refrigerated to restore its consistency, but repeated melting can affect its taste and whipping effect. If you need the cream to maintain its shape during baking or decoration, you can add stabilizers such as gelatin or choose cream varieties with higher melting points. Pay attention to changes in the state of the cream, and stop consuming it when it becomes sour or layered.