The reason why the cream cannot be whipped may be that the temperature of the cream is too high; it may be that the indoor temperature is too high; or it may be that the quality of the cream is poor and the fat content is low. When many people are whipping cream, they will encounter situations where it is difficult to whip or the whip does not form. Everyone should find out the reason for their failure and try a few more times.

Whisting cream may seem simple, but there are actually many things you need to pay attention to:

Refrigerated cream is easier to whip. The purchased cream should be kept in the refrigerator. When used in this way, the whipping cream will be in an ice state, which will make it easier to whip.

The indoor temperature is very high in summer. In addition to refrigerating the cream, it is best to put the container in the refrigerator for a while. The indoor temperature should also be kept below 18 degrees, so that the whipping effect is better.

When using an automatic egg beater to beat cream, use medium or high speed and keep the speed at 160-260 rpm until the luster of the cream disappears and soft peaks appear. .

You should also pay attention to the volume of unwhipped cream placed in the mixing tank. It cannot be less than 10% of the volume of the tank, nor higher than 25% of the volume in the tank, otherwise the quality of the product will be affected.

After the cream is whipped, other ingredients need to be added. Do not stir slowly and evenly at this time, as this will cause the cream to defoam and collapse. The correct way is to use a stirring technique to stir evenly quickly.