Add vinegar or cream of tartar and lemon juice to the egg whites. It can speed up the beating of the egg whites. Add sugar to speed up the beating.
There is no shortcut to the cream, so I have to beat it step by step. Remember to wipe off the water in the container. It will take about 45 minutes to 1 hour to basically whip the cream.
The temperature is not low enough. When the room temperature is too high, it is not easy to whip the cream, and it is easy to melt after whipping< /p>
It is recommended to beat it immediately after taking it out of the refrigerator. It takes about 10 minutes to beat by hand and it will be ok
If you add some jam, beat it faster and beat it by hand in about 4 minutes. And You can add whatever flavor of jam you want, it's very convenient.
Uh, why didn’t I know that fresh milk and oil can be molded together? There are only a few types of molded cream that I know of. Ordinary white whipping cream is used to spread cakes (not fresh milk + oil)
This kind of vegetable cream is also called non-dairy whipping cream. It already has a sweet taste and can be whipped directly after buying it. . (Usually bought at the ingredients point)
Animal whipping cream is also called dairy whipping cream. You need to add powdered sugar to beat it yourself, because the whipping itself has no sweetness. It is sold in supermarkets like Metro. , and there are several brands. (However, it is not recommended to use this for decoration, it is more commonly used to make mousse)
Butter Cream
This is more commonly used to decorate wedding cakes and small cakes, because This won't dissolve if left at room temperature, but the smell is quite strong. Usually just beat cream + powdered sugar, the ratio is about 2:1.
This is the simplest method. There are many methods you can find online. Some will add white oil, and some will use cream well.
Meringue
Meringue is made with egg whites and sugar, but few people will use it to spread cakes. If they really want to spread cakes, they will use the Italian Meringue method.