The light cream needs to be refrigerated overnight in advance. The room temperature should be kept below 24℃ (preferably around 20℃), when the weather is hot, you have to turn on the air-conditioning or sit in ice water to whip.

Whipping process of light cream

Light cream is generally referred to as animal cream that can be used for whipping and laminating, because it does not contain sugar, so it is called light cream.

White cream can be used for cake decorating when whipped to a solid consistency, and you need to add granulated sugar when whipping light cream.

1. The whisk bowl should be clean and free from water and oil. After adding sugar to the light cream, use an electric whisk to whip on low speed.

2. When you lift the beaters, the light cream will remain on the surface for 3 to 5 seconds and the surface will be slightly textured.

3. Continue to beat on low speed, and when mixing, you will feel more resistance and the texture of the whipped cream will become obvious. When you lift the beaters, the cream will have short, upright peaks.

It's best to use up the whipped cream immediately. Using it for too long, overnight, or in the refrigerator will not achieve the desired result.

Light cream whipped over: that is, the cream and water separation, was tofu dregs, can not stand up modeling, this time the cream can not be used to decorate the cake, but can still be used for pastry flavoring, such as the production of cream of corn soup. Shelf life of light cream: before opening put in the refrigerator can be saved for half a year, if opened can only be saved for a week or so.