Many people like to make their own cakes, but they use cream when making cakes. But some people will find that their whipped cream will become granular after a while, and then it will become very thin and can't be used. What happened?

Too long elapsed time has led to this situation. The most likely reason for this situation is that the time is too long, because if the time is too long, the oil and milk in the cream will separate, which will make the cream coarse and granular, and then the moisture will increase, which will make the cream very thin.

How to remedy this situation If the light cream is granular and thin, you can't make cakes with cream at this time, but if you want to remedy it, you can pour some cream that hasn't been served into the cream and continue beating until the cream becomes sticky and can't flow any more, and the texture that is not easy to disappear is completed.

The correct way to send cream If you want to send usable cream, you need to master the correct way to send cream, so how to send cream correctly? Actually, the method is not difficult. First, you need to put the cream in the refrigerator for about half a day, and then take it out for the next step.

Pour the frozen cream into a clean bowl and beat well with electric egg beater. After stirring for a period of time, the cream will become sticky and bulky. In the process of beating, you can add some condiments such as sugar and food essence, and continue beating until the cream has obvious lines and hardness becomes very hard, even if the cream is sent away.

Precautions for paste delivery There are several precautions for paste delivery. The first thing is to pay more attention to observation and check the condition of the paste to avoid over-delivery; Secondly, the temperature of whipped cream should be well controlled, preferably between 7 degrees Celsius and 10 degrees Celsius; Finally, it should be noted that in the process of sending, the sending speed should be kept at medium or high speed.