2, the cream is formed by bubbles into the whipped cream, if the temperature is too high, it is not easy to form cream. And even if it is whipped into cream, it turns back into liquid after a while.

3, light cream should be placed in the refrigerator enough to chill, generally to be above, because the whipping of light cream for the temperature requirements are very high, the correct temperature should not be higher than ℃, not less than 7 ℃, so when necessary, you can isolate the ice water whipping. For example, Nestle cream should be refrigerated for hours, the instructions for use have been written. Only when making soup with cream do not need to whip.

If the refrigeration is not long enough and the temperature is not reached, especially in summer, because of the high temperature, even whipped light cream will still melt and fail. If the cream is excessively chilled, it loses its whipping properties.