Method 1:

Put light cream + white chocolate together and boil, then wait for it to cool and then put it in the refrigerator. When ready to use, take it out and pass it through when it is not completely melted (there is some ice residue). The amount of chocolate used is about the weight of light cream * 15%

Storing it this way does not affect the taste. Maybe it is because of the addition of white chocolate, which makes it more mellow. And it’s also easy to spend time in the summer.

Method 2:

First prepare materials: medical alcohol, cotton balls, tinfoil, clips, a knife or scissors, and a dense bag.

Method: Clean your hands, and disinfect the opening of the whipped cream, the knife, and the tongs with alcohol first;

Squeeze the remaining cream to squeeze out as much air as possible. Then wrap the opening with cotton soaked in alcohol. The amount of alcohol should be enough to prevent it from being squeezed out.

Then seal it with a layer of tin foil and clamp it as shown:

Finally, put it in a dense bag, add a few cotton balls soaked in alcohol, seal it and store it in the refrigerator