1. Shake the whipped cream well and pour it into a bucket. If you are whipping whipped cream in summer then the bucket must be chilled to produce good quality whipped cream.

2, with medium and fast whipping cream, when you want to beat the cream from liquid to foam, you need to pay attention.

3, when the cream is beaten until there is a clear wave-like pattern, and the distance between the cream and the edge of the barrel is getting bigger and bigger, it means that the cream has been whipped into place.

4, test the whipped cream whipping degree to put the churning ball into the cream bucket half deep and then pick up. See what the state of the whipped cream looks like at the tip of the ball.