1, in the choice of cream must pay attention to, whipping with light cream is divided into varieties, to choose the English name whippingcream light cream, whipping is "whipping" means. Some brands of whipping cream have a thinner texture and are not as easy to whip. If you're making your own cakes at home, it's recommended to buy animal cream for a better flavor and healthier taste.

2. After buying the light cream, refrigerate it for at least 12 hours, and remember to refrigerate it, not freeze it. Frozen light cream will be separated from the oil and water, then the whole light cream is equivalent to the waste, can not be whipped. If you are in a hurry and can't refrigerate it, you can beat it in ice water.

3, whipping cream basin and whisk must be clean and dry, no water and no oil.

4, used to whip the cream with the basin is recommended to use a little deeper small mouth basin, if the basin is too big, less light cream, light cream can not reach half of the position of the beating head, the air can not be fully beaten into the cream will not be whipped. The deeper the basin, the more you can prevent the cream from splashing when you beat, resulting in waste.

5, increase the stability of the cream method

Increase the fat add butter add chocolate add gelatin Gilead corn starch reduce water add cream cheese add mascarpone cheese, add the amount of all do not need to be more, like Gilead, a liter of cream only need 8-10 grams.

6. Whether using a manual or electric milk frother, be sure to stir the cream quickly (medium speed is fine) so that air can get in and the cream will not warm back up too much at room temperature. To beat the cream a little bit of texture, and then pour in sugar, flavorings and other flavorings. Beat until the texture is clear and you can pull out sharp hooks.