I bought 2 boxes of Bright Cream at the supermarket. 125g.

Buy another box of pure milk, preferably Mengniu's, and the final dosage is 350ml.

Then put the cream in a container, preferably stainless steel.

Beat in one direction with an egg beater, adding milk and sugar in three times during the beating.

It is best to put ice water under the container. It is easier to beat cream when the temperature is low.

This process is very hard. Playing NN for a long time makes my arm sore. If not, someone else will continue to call. (However, it's all right now. I bought a electric egg beater, and it will be ready soon. )

Finally, the cream becomes sweet and delicious, soft and dense cake cream.

Method 2:

Buy a box of whipped cream, preferably Nestle's. I tried others, but it didn't seem to work well.

Generally, it can be bought in big supermarkets, such as Metro and Wal-Mart.

Pour the whipped cream into the container, beat it in one direction with an egg beater, and add the fine sand sugar in three times during the beating. The more sugar you put, the easier it is to get through.

You have to keep calling for more than fifteen minutes.

Or use electric egg beater (only 2-4 minutes).

All right, the whipped cream is ready.

Method for making cream: homemade cream:

Material: one kilogram of cooking oil.

Two kilos of milk powder/milk

Exercise:

mix together

spread

Cream making:

Stir eggs and sugar in a pot, add milk, stir with an egg broom when heating, boil, put in an eggbeater with cream, and add rum to make duplicate cream.

Baking Knowledge of Cream Making Method —— A Complete Book of Cream Playing Method

Golden diamond plant cream:

Storage:

Precautions:

The unopened cream can be stored at-18℃ for one year.

It can be stored at 2℃-7℃ for two weeks.

Uneven cream cannot be thawed and frozen repeatedly during storage. Otherwise, it will affect the quality of the cream.

Fresh cream can be refrigerated at 2℃-7℃

Store it in the cupboard for three days.

Send:

Precautions:

Put the undistributed cream in the refrigerator at 2℃-7℃ for more than 24 to 48 hours, and take it out after it is completely thawed.

The temperature before whipping cream should not be higher than 10℃, and lower than 7℃ will affect the stability and whipping size of cream.

Shake the cream gently and pour it into the mixing tank. The temperature of this liquid cream is required to be 7℃- 10℃, and its capacity is 10%-25% of that of the mixing tank.

% (the maximum diameter of the product sent to the mixing ball).

Too high or too low room temperature will affect the quality and stability of whipped cream.

Medium speed or high speed (160-260 rpm) until the gloss disappears and a soft peak appears.

The volume of undistributed cream put into the mixing tank should not be lower than 10% of the tank volume, nor higher than 25% of the tank internal volume, otherwise the product quality will be affected.

Too high or too low room temperature will affect the quality and stability of whipped cream.

Use:

Precautions:

Cream can be used, and the cream to be used should be stored in a covered refrigerator.

The use of whipped cream is very extensive, not limited to the decoration of cream cakes.

Cream can be used in the interlayer, surface layer and decoration of cakes.

You can also make frozen cream cups and fruit salads with cream.

Finished product storage:

Precautions:

Decorated cream cakes must be kept in the refrigerator.

It should not be kept at room temperature.

It is generally better to use plant cream for table flowers.