The cream was very thin at first, and it became thicker and thicker. At the peak, it gradually became thinner and thinner. This belongs to over-shooting. If it is animal cream, it can be used in products such as Mu Si or brownies. If it is vegetable cream, you can mix the whipped cream with the newly arrived cream before beating. But the effect is definitely not as good as the original.

Whipping whipped cream is a method of beating liquid whipped cream into solid cream.

1. The liquid whipped cream is taken out from the cold storage, poured into the mixing tank according to the required dosage, and sent to be smooth and white with a ball stirrer. It is the best condition for plastering.

2. Continue to send the pattern more obvious, and the hook is firm, smooth and white. At this time, it is the best state of extrusion pattern.

3. Liquid whipped cream can be divided into single cream and double cream. Single cream is weak and cannot be made into solid cream under normal circumstances. Double can be turned into solid cream after playing, which can be used to make cakes or dip fresh fruits.