White cream whipping needs to use sugar, the ratio is 10:1, 500 grams of light cream, use 50g of sugar. Refrigerate the light cream for half an hour, pour into the container, add one-third of the total amount of sugar, low-speed gear whisking, foam appeared to continue to add one-third of the sugar whisking, the light cream becomes thicker to add the remaining sugar to continue to whisk into a creamy can be.