There is no specific fixed time for whipping whipping cream. Generally speaking, it takes about 30 minutes to whip whipping cream by hand, and about 10 minutes for electric whipping.

Before use, the whipping cream must be refrigerated for 24 hours. If it's too late, you still need to refrigerate it for at least 6 hours to ensure its stability.

When the weather is hot, you need to prepare a mixture of ice and water. The egg-beating basin and egg-beating head should also be refrigerated in advance, and the air conditioner should be turned on. The room temperature can be maintained at 20-22°C.

It is recommended to control the amount of whipping cream to 200-250ml each time. The recommended ratio of adding sugar is whipping cream:sugar=10:1, that is, it is recommended to add 20g of sugar to 200ml of whipping cream. The whole whipping process takes about 3- 5 minutes.

Notes on whipping whipped cream:

1. Refrigerate the whipped cream for at least 12 hours before whipping it. Do not put it in the freezer, otherwise the whipped cream will become oily and watery. Separated, there is no way to pass it off.

2. After taking the whipped cream out of the refrigerator, it should be ready for whipping immediately. The optimal whipping temperature is about 4℃.