Freeze and cream will solidify into a big lump, which will cause oil-water separation after thawing, that is, a lot of water will flow out. Just heat it a little water-proof, that is, bubble hot water. When it gets hot, stir it and all the lumps will melt. Generally, the unsealed whipped cream is sealed with plastic wrap, preferably the original bag can be placed in the refrigerator for 2-3 days. When it is sent next time, it can be frozen in the refrigerator for about 5 minutes, or when it is beaten, it is easy to beat it in a larger container below the container. Add it to milk tea or coffee to drink, or add it to replace about one-third of the water cream when cooking curry, which will bring out the fragrance of curry. After mixing 500ml of light cream +250ml of pure milk +400g of egg yolk and sugar, it will become the tart water for making egg tarts, depending on whether you bake or steam it. You can also cook cream mushroom soup, cream potato soup, cream corn soup and many other western-style things.