Pour the whipped cream into an oil-free and waterless egg beating basin, and the poured whipped cream needs to overflow more than half of the egg beating head; (It is very important to choose a container at this time. If you beat a small amount of cream, it is recommended to use an egg beater with a measuring cup. )

At the beginning of low speed, there will be many big bubbles at first. Don't worry, add fine sugar (the amount of sugar is 10% light cream)

After a few minutes, when the whipped cream began to thicken gradually, it was sent out at high speed and lines appeared.

Lift the eggbeater and observe the light cream at the end of the eggbeater, which is too soft to stand upright.

Continue to send, you can see that the whipped cream has gradually thickened.

When you lift the eggbeater, you can see that the whipped cream at the end of the eggbeater has formed an upright chicken tail shape, but it soon becomes soft and the whipped cream is almost the same.

Continue to make it for a few minutes, and observe the state of light cream in real time to avoid the cream from being made into bean curd residue.

Look, the whipped cream at the end of the beaten egg has become upright and not slippery, and the cream has been sent away.