Beat four egg whites into small bubbles with a layer on them.

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.

When it is a little thicker (when it feels like the foam of shower gel), add another spoonful of sugar and 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 the fourth step, beat for about 10 minutes and try to stir up your beaten egg whites. If the egg white can stand up, it means that your cream has been beaten.

Precautions:

(1) When making cream, try to choose a big bowl, because when you beat the egg white, many puppies will appear on it, that is, the more cream you beat, the more you beat.

(2) The amount of whipped cream will be relatively large and may not be used up at one time, so parents can put the remaining cream in a sealed fresh-keeping box (with a lid) or in a fresh-keeping bag, 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).