whipped cream needs white sugar, with a ratio of 1: 1,5g whipped cream and 5g white sugar. Refrigerate the whipped cream for half an hour, pour it into a container, add one-third of the total sugar, and beat at low speed. After foaming, continue to add one-third of the sugar and beat until the whipped cream thickens, and then add the remaining white sugar and continue to beat until it is creamy.