A quality substitute for animal cream is vegetable cream. They are resistant to freezing and thawing, when whipped, they increase in volume by 3-4 times. The taste is not inferior to cream of animal origin. They interact well with various ingredients: granulated sugar, syrups, gelatin, agar-agar, jams, jams and condensed milk. The stable consistency and plasticity of already whipped vegetable cream makes it possible to use them in desserts, as a decoration and filling, to make creams and layers based on vegetable cream. It is important to consider that vegetable cream must be cooled to 5 degrees in order to obtain the required volume when whipping.