When we go to a bakery or cake section in a supermarket, we find a lot of cakes decorated with whipping cream. But did you know that a lot of those cream is not really “cream”?
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Usually if the cakes are not kept in the fridge or if the prices are relatively cheap, there is a high chance that the cream is not real cream. Yesterday, I talked about coffee cream which contains partially hydrogenated oil and the same ingredient is also in this “cream” ( I call it “fake cream”). If the cream is real, it cannot keep the shape under room temperature. That’s why if the cakes are sold outside of the fridge, they are not using real cream. Again, partially hydrogenated oils have been proven to have trans fats, which can cause heart diseases by increasing LDL (bad) cholesterol and lowering HDL (good) cholesterol.
How to avoid it? Make sure to read the ingredients label before buying a cake. But the best way is to bake a cake at home and whip real cream with a bit of sugar and vanilla beans. If the cream is real, even a piece of bread becomes a delicious dessert.
The best cream is heavy cream without any additives and when you read the ingredients label, it only says “cream”. I actually had a hard time finding one here in L.A. because not all supermarkets have one but CLOVER heavy whipping cream and Trader Joe’s organic heavy whipping cream are the ones I’ve found so far.