1. If you buy Nestle light cream, you need to refrigerate it for 12 hours before whipping at a temperature between 7℃ and 10℃. Before whipping, if you can, the beating head and beating basin can also be refrigerated.

2. When whipping, put a basin of ice water under the beating basin, which can avoid the beating head friction heat and affect the whipping.

3, pour the light cream into the basin, the basin should be free of oil and water. Pour in the light cream liquid to diffuse more than half of the beating head (otherwise it is easy to not yet put enough air to beat in, already to oil and water separation).

4, at first no need to add sugar, medium speed whipping, about 1 minute. Then slowly add sugar and beat at high speed for 2 minutes. (The picture is the state after beating for 2 minutes, I feel a little thick.)

5, beat until the light cream has obvious lines, lift the beating head will not fall down. At this point, the volume of light cream has gradually expanded, and thick to not flow, with a spoon scrape, appear fine smooth surface. This process takes about 5 minutes or less. (The picture was beaten for another 2 minutes, this time it is already very thick and smooth, you can actually count the whipped good, you can beat another 30 seconds to 1 minute.)

6, whipped more than 5 minutes, has been very hard, this is the limit of whipping, and then hit the oil and water separation.