Ingredients: light cream (raw milk); blender; lemon;

Steps

Store the bought light cream in proper conditions. (Unopened boxes of cream can be stored longer at low temperatures, and can be stored for about half a month at less than 10 degrees. Unwhipped cream storage can not be repeatedly thawed and frozen. (Otherwise, it will affect the quality of the cream.)

Take out the unwhipped cream when it is completely thawed. The temperature of the cream before whipping is higher than 10℃, or lower than 7℃ will affect the stability of the cream and the amount of whipped cream.

Pour the cream into a mixing bowl and add some lemon. The volume is 10-25% of the mixing bowl.

Mix by hand or with a mixer. If you use a mixer, beat on medium or high speed (160-260 rpm).

Whipped cream is ready to use; to be used whipped cream should be stored in the freezer.