FreshMascarponeand the difference between cream and mascarpone is hard to explain.All the confusion lies in the translation names.These are foreign products, so their translations can be ambiguous.

There are mainly a few categories: I list them because the names are quite confusing:

1. Cream should be what we commonly call cream; it's originally liquid, white in color, very thick, like extremely rich whole milk.Milk, also called freshcream, with some packaging specifically for whipping, known as whippingcream, where whip means the process of whipping.Therefore, whipping cream produces a white, thick, and creamy texture suitable for making whipped cream, also known aseggmousseor simply called 'whipped cream'"Cream""or""Whipping Cream" (Hong Kong terminology).This type of cream is a pure milk product, very thick and fragrant with strong milk aroma, not easily melting or liquefying.2. Butter is the fat extracted from milk; it's also called butter, margarine, or sweet cream butter.

Of course, calling it cream is correct because it comes from milk!Butter usually comes as a solid block, either salted or unsalted, turning into yellow liquid when melted and cannot revert to its original solid state easily.3. Other types of creams.In domestic cakes, there are generally two kinds of cream: one is traditionally thicker and harder, often colored; the other is softer and more appealing with a hint of sweetness, known as

"Whipping Cream""or""Malta Whipped Cream" (Hong Kong terminology).Neither of these are authentic whipped creams. The former likely contains plant fats and additives, higher in oil content.The latter mainly uses non-milk components with additives but tastes better without being overly rich.Usually, fruit creams or cream cakes should use the latter type.The fruit custard/cream cakeshould probably use the latter.