1, there is oil on top of the whisk.

2, the temperature is too high.

Both of these situations can cause the cake cream to become thinner and thinner.

White cream whipping process:

1, the temperature of the operating environment: control at 19-21 ℃ best.

2, animal whipping cream need to be placed in the refrigerator for more than 12 hours before whipping. It is best to keep the temperature of the whipped cream at 1℃-5℃, because only the temperature of the whipped cream is low enough so that it won't melt away quickly after whipping, especially in summer.

3. The more sugar the whipped cream contains, the better the stability.

4, when making buttercream, if you need to add more powdered sugar in the whipped cream, then you can lower the amount of powdered sugar ration when making the cake embryo so that you can achieve a sweetness balance.

5. Use an electric whisk to whip the whipped cream. At first, use the fast speed to whisk, and whisk until it starts to thicken at 60%, then turn the whisk to medium speed to continue whisking.

As the whipping process continues, the whipped cream will become thicker and larger. It is whipped when clear, stiff peaks appear. The whipped volume has increased significantly. When you lift the beater head, it will pull out stiff, sharp corners.

6, whipping time control within 3 minutes and a half. And after whipping, try to use up a jar of light cream within 12 minutes.

Expanded Information:

Cake cream whipping principle:

1, whipping cream is milk refined thick whipped cream, contains up to 27 ~ 38% ranging from the fat content, whipping can be wrapped into a large amount of air to make the volume of expansion to several times the original, whipped to different softness, but also has a different purpose.

2, liquid whipped cream is divided into single

cream and

double

cream two kinds.

single is lighter and can't be beaten into solid cream in general.

Double can be whipped into solid cream, which can be used in cakes or dipped in fresh fruit.

3, whipped cream whipping can not use steam to beat, with steam can only beat out the milk foam. Whipped cream must be cold.

Cream can be divided into three categories in accordance with the manufacturing method:

Fresh cream: light or salty cream made from sterilized thin cream.

Sour cream: light or salty cream made from sterilized thin cream, fermented with the addition of a leavening agent.

Remade Cream: made from melted thin cream or butter.

Baidu Encyclopedia - How to Whip Light Cream

Baidu Encyclopedia - Cream