Whipping cream looks simple, in fact, need to pay attention to a lot of things:
Refrigerated cream is easier to whip, buy back the cream, to put in the refrigerator inside the refrigerator. When you use it this way, the light cream will be in an iced state, so it will be better whipped.
Summer indoor temperature is very high, in addition to refrigerated cream, it is best to put the container into the refrigerator for a while, and the temperature of the room should be kept below 18 degrees, so that the whipping effect is better.
When using an automatic whisk to whip the cream, use medium or high speed, keep the speed at 160-260 rpm until the cream luster disappears and soft peaks appear.
Placed in the mixing cylinder unwhipped cream capacity should also pay attention to, can not be less than 10% of the cylinder volume, can not be higher than 25% of the volume of the cylinder, otherwise it will affect the quality of the product.