Beat the 4 egg whites until they look like this (there is a small layer of tiny bubbles on top of the egg whites). \x0d\\x0d\2.\x0d\Put a little salt, a drop of white vinegar, a spoonful of sugar (the spoon is an ordinary small iron spoon), and continue to beat the egg whites. \x0d\\x0d\3.\x0d\When the egg whites you beat are a bit thick (it feels like the egg whites you beat are like the foam of shower gel), add a spoonful of sugar and continue beating. \x0d\\x0d\4.\x0d\4. After that, when you feel it is thicker than the egg white in step 3, add a spoonful of sugar and continue beating\x0d\\x0d\5.\x0d\In step 4 After step 1, beat for about 10 minutes and try to use a whisk to lift the egg whites you have beaten. If the egg whites can stand up, it means your cream has been beaten. \x0d\\x0d\Tips for making homemade fresh cream\x0d\\x0d\1. The making method is very simple, just have to be patient\x0d\\x0d\2. When making cream, try to choose a large bowl, because When beating the egg whites, a lot of small bubbles will slowly come out on top of the egg whites, which means more and more cream will be beaten\x0d\\x0d\3. The amount of whipped cream will be larger and may not be used up at one time, so dear friends, you can Put the remaining cream into a sealed plastic box (must have a lid) or put it into a plastic bag and tie the mouth of the bag and put it in the refrigerator. You can pour it out when you use it next time. The cream you started beating at this time will turn into egg white. You can use a whisk to beat it for about 3 minutes and it will become the previous cream again (at this time There is no need to add anything)