When to Use Raw and Whipped Cream?


Whipped cream on pan cakes


Often, raw cream can be thought of the same as whipped cream. But it’s similar, although different, feeling. Fresh cream whipped cream is often used in confectionery baking, but one might also Google “cream chargers near me” to find whipped cream and use it to make pasta and soups which are often used in cooking.


Raw cream is made to separate the fat from the milk from the centrifuge so that it can be sterilized and eaten. In general, raw cream is familiar to us and is sometimes called animal raw cream. There is a reference milk fat content of animal raw cream, which means that our country and Japan must have at least 18% milk fat content to be called a fresh cream and can be sold.


However, the raw cream used for coffee has a milk fat content of more than 20%, and the cream used for cakes and confectionery uses a fresh cream that contains 30% to 50% of the milk fat. The more lactose the fat, the more expensive and viscous it is, which keeps it in a tighter shape. Raw cream has a deeper flavor and is more supreme and has more flavor, but it is also very inconvenient to store at a high cost.


Because the shelf life of raw cream is tight in bakeries and bakeries, it is important to take good care of first-in, first-out, and the circulation rate of cakes must be fast because of the high price. And because the selling price increases and the complement can decline after the product is completed, it is common for bakeries to use raw cream and whipped cream rotten in the right proportions.


Whipped cream has the advantage of being cheaper than raw cream and has a long shelf life, making it both good to use and manage. After whipping, the cream is hard and the shape remains in shape for a long time even after molding or completing the product. It’s made from palm and is sometimes called a vegetable raw cream, but additives such as emulsifiers can be added and may not be good.


Vegetable whipped cream contains vegetable emulsifiers such as corn, soybeans, palm oil, and various additives such as pigments, the foam does not break down well, and the viscosity is solid. It is supremely flavorful and less than raw cream, making it suitable for use mainly as a fresh cream on top of coffee or as a decorative decoration.


Raw cream whipped cream is of animal origin and can be found by checking the ingredient list of the product. Recently, a variety of additives have been added to mimic the taste of low-cost, plant-based, or whipped creams, as well as high-priced raw creams.


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However, you can tell by whipping the whipped cream and animal raw cream and releasing a small amount in warm water. In warm water, you can see that the animal raw cream slowly dissolves and the vegetable whipped cream does not dissolve well. In other words, it does not decompose very well, so when ingested by the body, it does not decompose well, I personally guess if it is not well decomposed in the body.


Raw cream is a food that separates only pure fatty acids from milk, and whipped cream is a type of raw cream that refers to products with a high-fat content of more than 30%. Vegetable whipped cream is completely lactose fat or contains a small amount of it, so it is used as alternative processing for whipped cream and is relatively inexpensive.


Raw cream is made of pure oily fat and has a high flavor and strong flavor, but the shelf life is so short that if you don’t use it in the right amount, you may have to throw it away even if you pay a high price and buy it. So, if you check the milk fat content and use animal whipped cream, it has a slightly artificial taste, but it also has a long shelf life and can capture some flavor.


Whipped cream has sugar-laden and unsweetened sugars, and when making foods like pasta and soups, of course, you should use sugar-free products. If you accidentally add a product that is sweetened, it will severely impair the taste of the dish, so you must use unsweetened whipped cream and fresh cream.


Animal raw creams, vegetable whipped creams, breast milk, and palm oil whipped creams vary in their proper use, but they should be used well in cooking and baking to suit the situation.