method of whipping whipped cream: whipped cream should be refrigerated for 12 hours before whipping, and the temperature is between 7℃ and 1℃. Before sending, if possible, the egg beater and the egg beater can also be refrigerated. When sending, put a basin of ice water under the egg beating basin, which can avoid the heat generated by the rubbing of the egg beating head and affect the sending.
pour the whipped cream into the basin, which should be oil-free and water-free. Pour the light cream liquid over more than half of the beating head, otherwise it is easy to separate the oil from the water before enough air is pumped in. You don't need sugar at first, so send it at a medium speed, about 1 minute. Then slowly add sugar and pass at high speed for 2 minutes.
Beat until the light cream has obvious lines. Just lift the beating head and it won't get down. At this time, the volume of light cream has gradually expanded, and it is too thick to flow. When scraped with a spoon, a smooth surface appears. This process takes about 5 minutes. It is easy to overdo the whipped cream. Once overdone, oil and water will separate, so pay more attention to observation.
The best sending state of fresh cream is semi-de-iced, which can be easily poured out of the jar. The best sending time is that the emulsion also contains crushed ice and can flow. If there is crushed ice in the fresh cream, it can be sent at medium speed until the ice is completely removed and then quickly sent.