Ingredients Electric egg beater One 1-liter cylindrical container Save the recipe to your mobile phone Step 1 Weigh in the whipping cream. The brand of whipping cream I used is German Chef's Choice. Then weigh in one-tenth of the total amount of whipping cream.

Powdered sugar, in my experience, the whipping cream should not exceed 350 ml. If you whip too much, it will overflow. Anyway, the speed is very fast. If it is not enough, beat it again in step 2. The example I used is 250 grams of whipping cream and 25 grams of sugar.

Powder, the powdered sugar I use is white sugar powder that I beat myself with a grinder.

Step 3: Start beating at a low setting. I usually don’t beat it more than 2, so that the whipped cream is more delicate. Step 4: Basically, there are very few splashes of cream. Step 5: There are lines. Step 6: Turn to the first setting. Step 7: Beat to 6-7.

Distribute, tilt the cylinder, and the whipping cream can still flow slowly. At this time, step 8 is most suitable for wiping the surface. I used a stopwatch to record it. I saw that the time was less than three minutes. Step 9. Beat until hard. This is suitable for decorating. Step 10. Beat until hard.

(10 minutes) A ??little more than 3 minutes Tips 1. The key point of this method is to use a cylindrical container, so that the whipping cream hits the container wall at high speed during the beating process, producing foam, so that it can be whipped quickly 2. Use 1 liter

The reason is that if the container is too deep, the egg beater cannot reach it, and if it is too shallow, the cream will splash out. 3. This method was taught to me by my friend. She used a one-liter cylindrical plastic measuring cup, and I used a one-liter container.

The Lock&Lock cylindrical crisper box is from the supermarket.

The advantage of wearing a lid is that it can be stored in the refrigerator when the cream is not used up to prevent it from smelling. 4. It is also very easy to use this method to beat egg whites. 5. The container I use is about 12 cm high and 11.5 cm in diameter. 6. I

The method of whipping whipped cream is to slowly rotate the egg beater clockwise around the wall of the barrel, trying not to touch the wall of the barrel. Of course, you can also go counterclockwise? Here’s the point: 7. The above time is for reference only, the egg beater

Different power will affect the passing time.

The key depends on the status, please refer to the recipe picture!