1, pour the light cream into a stainless steel bowl, add an appropriate amount of sugar or powdered sugar, gently mix well with a whisk; start whipping light cream, you will find that the more you beat the thicker; light cream continue to beat, it will be more and more thick; at this time you have to start to non-stop beat, want a good light cream, you have to keep on beating, don't stop, slow work can only be out of the fine work.

2, then you will see, the cream appeared some lines, if whipped to thick, obvious lines, this time the cream can no longer flow, this time with a whisk scrape up the feeling of smooth, that is, whipped successfully. This kind of light cream is very qualified light cream, can be used directly, in the dessert on the big show.

3, but the whipping cream is not the longer the better, if the whipping is too much, the light cream becomes rough and not smooth, looks like tofu dregs, this time the light cream is already a failure. When whipping, put the unwhipped cream in the 2 ℃ ~ 7 ℃ freezer for more than 24 hours, to be completely thawed and removed, will have a better quality.