Light cream add lemon juice to sour cream principle: citric acid citric acid makes the casein in the light cream in the denaturation of coagulation, the state of the state of the rescue of the solid, coupled with the flavor of lemon juice, will be close to sour cream.

While beating the cream, adding some lemon juice can help remove the egg odor and make the cake taste fresher. And adding a small amount of acid at the beginning of egg white whipping can effectively slow down the overproduction of bonding and can lower the pH of the egg whites to help with whipping.

1, in the whipping of light cream can add some sugar to help whipping, if you need to add sugar, be sure to use a particularly fine sugar. Do not put our usual ordinary use of white sugar, fine granulated sugar, or young granulated sugar, because granulated sugar will affect the stability of the cream, it is best to be able to sieve the sugar twice in advance.

2, in order to keep the cream more stable performance, we can add some gelatin in it properly, this method is very effective for whipping cream.

3, the temperature of the oil before whipping should not be higher than 10 ℃, lower than 7 ℃ will affect the stability of the cream and whipped amount.

4, if you are manually operated whipping cream, to beat to nine points requires a great deal of hand strength and endurance, because the whipping cream will be more and more thick and hard and difficult to beat, the volume is also the more large, and finally will become completely solid, if you use a spatula to scrape the whipped cream, will not flow at all, which is the so-called nine points. This is the so-called nine points. It is only suitable for making decorative flowers.

5, the general cream choose cream content of about 35%, will be easier to whip. The general beating to insert a chopstick will not fall on the basic can.