1, Refrigerate the light cream for at least 12 hours, and in hot weather, prepare a bowl of cold water to be padded under the whisk bowl containing the light cream.

2. Add granulated sugar/powdered sugar (or none) according to the recipe and use an electric whisk on low speed in slow circles.

3, a minute or two later, the light cream foam becomes very fine, the state of the sudden thickening of the whisk head will have a clear texture when passing through, then immediately stop, turn off the whisk, pick up the whisk head, thickened light cream dripping but disappeared right away, lifting one side of the beating basin can also see the cream in the flow.

4, this state is 6 points, can be used to do mousse. Continue to low-speed whipping light cream, ten seconds or so you can see the egg head through the location of the lines no longer disappear, lift one side of the beating basin will not flow, this time the light cream is obviously solid, but the state is still relatively soft, with a spatula to shovel up the feeling of cream is very smooth. This state is 7, 8 points of the state, suitable for making cream smeared, stuffed and so on.

5, and then continue to beat for a few seconds, the state of the cream will be relatively hard, at this time to stop the whisk, with a spatula to shovel up the feeling of cream is very quite, scrape the location will not be deformed. This state is 9, 10 points of the state, can be used for laminating.