1, the stick of the eggbeater and the basin filled with cream are frozen in the freezer for about 20 minutes. Go to a bigger basin and put it in an ice pack. Send it by ice water. 200ml cream, pour into the basin, it is recommended to use a deep basin, otherwise it will spill everywhere.

2. Beat the egg beater at medium speed until it is rough, and add half the sugar. Stir at high speed until fine, and add the remaining sugar.

3. Stir the egg cream at low speed.

4, the eggbeater should always pay attention, can not be beaten, after the bean dregs. You can touch cream in this state.

5, make a bird shape, you can decorate flowers. That's it. Stop fighting.

Extended data:

Cream classification:

1. Butter can be divided into animal butter and vegetable butter. Animal cream is obtained by separating fat from milk. Vegetable cream is made of vegetable oil such as soybean, water, salt and milk powder. In terms of taste, animal cream tastes better. Vegetable butter is the kind that we can usually buy in cake shops. It contains more than half the calories of ordinary animal butter, less saturated fatty acids and no cholesterol. In terms of purchase, animal cream will be sold in large supermarkets with many brands. Vegetable cream can be bought in the baking market.

2. Butter can be divided into three categories according to the production method: fresh cream and light or salty cream made of sterilized cream. Acid cream is a kind of light or salty cream, which is made of sterilized cream and fermented by adding starter. Reconstituted cream, made of melted cream or cream.

References:

Baidu encyclopedia-send cream