2. Pour the cream into a clean container and add white sugar. You can add a few milliliters of rum according to your own taste.
3. Put the container with cream in ice water.
4. Beat the white sugar evenly with electric egg beater at low speed for about tens of seconds.
5. Turn the eggbeater to high speed until you can see clear lines.
6, and then continue to play while observing, don't overdo it, the eggbeater can pull out a strong corner, and the cream is very delicate at this time, and it is finished.
Send tips:
1) Prepare ice cubes.
2) Pour the whipped cream into the bowl.
3) Put the basin on the ice.
4) Because the amount of whipped cream is a little less than that of the basin, it is necessary to tilt the basin.
5) Beat at medium speed with an egg beater. When frothing, add cherry wine and 20g sugar.
6) After beating for a while, the volume of whipped cream begins to increase. Add the remaining 20g of sugar.
7) Turn to high speed.
8) It's almost ready when there are clear lines. At this time, the eggbeater will turn to medium speed.
9) When the eggbeater feels blocked, stop the eggbeater at any time and lift it. When there is a short tip and it will not bend, it will be finished.