2 Add a little salt, a drop of white vinegar and a spoonful of sugar (the spoon is an ordinary small iron spoon) and continue to beat the egg whites.
Beat until it is a little thick (that is, it feels like a dog with a shower gel), and add a spoonful of sugar to continue beating.
After that, when you feel thicker than the egg white in the third step, add a spoonful of sugar and continue beating.
After step 4, play 10 for about 0 minutes. Try to stir your egg whites with an egg beater. If the egg white can stand up, it means that your cream has been beaten.
Tips for homemade whipped cream
1, the production method is very simple, just be patient.
2. Try to choose a big bowl when making cream, because when you beat the egg white, many puppies will slowly come out on the egg white, that is, the more cream you beat.
3, the amount of whipped cream will be relatively large, and it may not be used up at one time, so parents can put the remaining cream in a sealed fresh-keeping box (must have a lid) or put it in a fresh-keeping bag and then tie the bag tightly and put it in the refrigerator. You can dump it next time you use it. At this time, the whipped cream will become like egg white. You can beat it with an egg beater for about 3 minutes and then turn it into the previous cream (nothing needs to be added at this time).