Because I put it in the wrong freezer, when I wanted to use it, 1 liter of whipped cream had turned into cream bricks, tears. . . But fortunately, because of the new purchase, only 1 day is frozen at most.

Holding a dead horse as a living horse doctor, I decided to try to send it away.

I bought whipped cream from the 1 liter tower. In addition to packaging, I put the ice bricks in the eggbeater and put a basin full of warm water under it. Scrape the ice bricks with a scraper to help the cream melt faster. I don't think I can succeed later, so I haven't taken any pictures. In the process of scraping, sometimes you will see small yellow pieces, which should be butter that has been separated from oil and water.

When there were two fist-sized milk bricks that didn't melt, I scraped them with a scraper, and the ice was crisp, so I began to send them directly with an eggbeater at high speed.

Well, the milk spilled and the protruding eggbeater couldn't stop it. You'd better block it with paper, or you'll have to clean it later.

The cream began to thicken, and I began to observe and continued to send it at a medium speed.

I almost hit the obvious lines. I was worried that I would hit them, so I changed my hands and began to stir. Looking at it, I began to add powdered sugar to the cream.

When the tip can be pulled out, put it aside for a while, and then continue to beat the cream for a while, and it can be molded. Because you make mousse, this level can be used, and the rest is used to make ice cream, so don't shoot it later.