What is the cream on birthday cakes made of? Is the cream on cream cakes difficult to digest?

As we all know, there are many kinds of cakes, and cream cake is a very popular one among them. It has many ways to make, tastes sweet and delicious, and the cream on it is really delicious, which is deeply loved by people. So what is the cream on birthday cake made of? Let's take a closer look!

What is the cream on birthday cakes made of?

Whether it is the material for decorating or filling, we generally call it cream.

1. Vegetable cream = artificially synthesized "cream" (contains many additives and is not a dairy product)

In fact, cream is also classified. When I was a child, I ate this kind of sweet and greasy "cream" that looked very white. In fact, this "cream" is not real cream. It is artificially synthesized and the raw material is hydrogenated vegetable oil. Everyone must think that vegetable oil is very healthy, but it is not. As we all know, vegetable oil is liquid. Although it can be used to cook various delicious dishes, it certainly cannot be used to whip up cakes.

In order for vegetable oil to become whipped "cream", it must go through a "hydrogenation" process to change its shape. This way the "cream" can be whipped and then becomes a semi-solid state, which can be used to decorate cakes and becomes what we call vegetable cream.

However, vegetable cream only has the false name of "plant". As an artificially synthesized "cream", it has no nutritional value in itself. It also adds additives such as sugar, flavors, emulsifiers, coagulants, etc. to make it whippable, smell sweet, have good stability, and have good plasticity. It is not easy to melt even at room temperature in summer. Unfortunately, the taste is too bad and it tastes sweet and greasy. The trans fatty acids inside are formed by the hydrogenation process. Compared with cis fatty acids, it is an artificial change in the internal molecular structure. Excessive intake of trans fatty acids has a great impact on the body and can easily cause obesity and cardiovascular and cerebrovascular problems.

So the cream that smells particularly sweet, tastes greasy, is white in color, and is not easy to melt even when placed in a high temperature place is basically vegetable cream, which contains a lot of trans fatty acids. The cream that everyone talks about as difficult to digest should be this kind of cream. This kind of cream cannot dissolve in water, but floats on the surface.

2. Animal cream (extracted from milk, a dairy product)

Since there is vegetable cream, there must be corresponding animal cream. Animal cream is the real cream. The cream used for decorating flowers is generally a thin cream with a milk fat content of more than 35%. It is extracted from milk, so it contains the milk fat in milk. Unlike vegetable cream which is made from hydrogenated vegetable oil as the main ingredient, it does not contain milk fat and has no nutrition. As a kind of dairy product, animal cream is rich in nutrients such as protein and calcium, but it is higher in calories, so it can be consumed in moderation.

Birthday cakes are eaten for happiness. Instead of choosing vegetable cream which tastes bad and is not good for health, it is better to choose animal cream extracted from milk, which is relatively healthier.

Is the cream on the cream cake difficult to digest?

Cream that is difficult to digest usually refers to synthetic vegetable cream. Through the above analysis, everyone knows that it is not real cream and has nothing to do with "milk". Such artificial cream has no nutrition, many additives, and contains a lot of trans fatty acids. It is difficult to digest and metabolize. Eating too much is not good for health. Vegetable cream is white in color, sweet and greasy in taste, has a flavor of essence, is not easy to melt at room temperature, has good plasticity, is cheap, easy to whip, and has a high whipping rate.

If vegetable cream is not real "cream", then the animal cream that many baking enthusiasts usually use is extracted from milk and is a dairy product with good nutritional value and easy to digest; but it is high in calories and needs to be consumed with discretion. Animal cream is a little milky white in color, has a smooth and delicate taste, and a natural milky flavor. It is sugar-free and needs to be seasoned with sugar when whipping. It is easy to melt at room temperature when the weather is hot (such as in summer). The plasticity is not as good as vegetable cream, the price is relatively high, and there are certain requirements for whipping. The whipping rate is not as high as vegetable cream.

How to make cream

Ingredients preparation:

Eggs, sugar.

1. First, beat the eggs in a bowl and separate the egg white from the egg yolk. The egg white is mainly used.

2. Then use a whisk to beat the egg whites until foamy. Add a spoonful of sugar and continue beating.

3. When the egg white becomes a little thick, add a spoonful of sugar and continue beating until the egg white becomes creamy.

4. At this point it has become creamy. Try to use a whisk to lift the egg white. If the egg white can stand up, it means your cream has been beaten.

The difference between animal and vegetable butter

If the taste is bad, too sweet and greasy, and difficult to digest, you have basically bought a birthday cake made with vegetable cream. This kind of cake is generally cheap. For example, a large cake of more than ten inches will cost you less than 100 yuan; while a 6-inch cake made with animal cream, on the other hand, costs about 150 yuan; in addition to the differences in brand, chef's craftsmanship, etc., the main difference is the cream used. Animal cream is much more expensive than vegetable cream, and has a low whipping rate. Relatively speaking, more is needed and the cost is higher.