When making cakes or bread, you usually whip the cream and add sugar, so that the cakes and breads will taste sweeter and more delicious. So how many grams of sugar do you need to add to 100g of whipping cream?

The ratio of whipping cream to granulated sugar or powdered sugar is 10:1, that is, 100g of butter plus 10g of sugar, and then add some vanilla extract. The whipping cream with vanilla extract is completely upgraded. Turn on the slow-speed handheld egg beater to 1st gear, mix the light cream mixture evenly, and then beat it at high speed. Omiya handheld eggbeaters generally use 4th gear. When beating to 67%, use low speed to prevent too much. Large bubbles are produced. Slightly harder lines will appear during the beating process. You must stop and check from time to time to avoid beating all at once. The difference between the whipped cream and the whipped cream is usually only a few seconds.

The ratio of whipping cream to sugar is 10:1, so 100 grams of whipping cream only needs to be added with 10 grams of sugar. Whipping cream can be whipped without adding sugar.