Sugar (for the cream)

Description

Sugar (for cream) is a finely granulated or powdered sugar with a pure white color and a neutral, intensely sweet taste that dissolves easily, does not change the consistency of the cream, and gives a smooth, uniform texture. Due to its fine granulation, it adds delicacy and stability to creams, leaving no grains in the mouth, which is particularly important in butter-based mixtures, whipped creams, and cheesecake mixtures. Nutritionally, sugar is mainly simple carbohydrates that quickly provide energy but lack valuable vitamins or minerals, so it should be used in moderation; excess can lead to weight gain and cavities. Sugar for cream is primarily used in creams, icings, cake creams, fillings, and sweet mousses. It should be stored in an airtight container in a dry, cool place, away from moisture, to prevent clumping; it is advisable to sift it before use.