January 24, 2022
Whipping Cream Dairy VS Non-Dairy

Whipping Cream Dairy VS Non-Dairy

Whipping cream is not a foreign ingredient in cake making and decorating. The texture and taste that is better than buttercream is the main reason for bakers to use it. Of the types of cream chargers for sale dairy and non-dairy, which one do you prefer?

Whipping cream is generally in liquid form and is sold in tetra packs. However, some are sold in powder form (carton and aluminum packaging) and ready-to-spray cans (aerosol). Cakes decorated with whipping cream should be stored in the refrigerator or a refrigerated room so they don’t melt easily. It’s different from the buttercream cake, which is still beautiful even though it’s kept at room temperature all day 🙂 Then, what’s the difference between whipping cream dairy and non-dairy? Don’t tell me, just look at the writing on the packaging, hehe. It’s true, from the name, it’s clear that the two products are made from different basic ingredients. Whipping cream dairy comes from (animal) milk fat, while non-dairy whipping cream is made from plants (usually from palm oil).

In cake making, the cream is used for filling and topping cakes. Whipping cream dairy has a softer texture with a bland taste. So, it is more suitable for making stuffed cream because it will be mixed with other ingredients so that the taste becomes more delicious and special. For example in the manufacture of Ganache Cream. In contrast, the texture of non-dairy whipping cream is firmer and generally tastes sweeter. This type of cream is more suitable for cake decoration or decoration on drinks. The disadvantage of liquid whipping cream and cans is that they cannot survive at room temperature for more than two hours. Then, what if the location of Baking Lovers is far from the cake ingredient store? Don’t be sad, yes, there is still cream in powder form. Guaranteed safe to arrive at the destination without worrying about the length of the trip and the air temperature. How to use it is very easy, just add ice water and stir using a mixer until stiff. Cakes decorated with whipping cream can last up to a week if stored in the chiller.

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