1/6

Buy a bottle of whipped cream in the supermarket.

2/6

Be sure to read the instructions on the bottle and put it in the freezer 10 hour in advance. There are three preparations before hitting, a proper amount of ice, a large basin of ice water and a basin of cream.

3/6

Everything is ready in front, so you can start to send cream! First pour the cream into the stainless steel cream basin that has been put into the refrigerator (the basin should not be too small, and you can usually use an egg beater), then pour the ice cubes into a basin larger than the egg beater with cold water, put the cream basin on ice water, and start beating with electric egg beater. Play for dozens of seconds first, and then gradually increase the gear. After the eggbeater continues to beat for about 4 minutes, it begins to form. During the period, 20 grams of sugar is added twice (if you like to eat sweeter cream, you can add sugar appropriately). After 4 minutes, look at the shape of the paste until it is flocculent, that is, it is sent to a hard shape and can be pulled out of the hole without collapsing (as shown in the figure), and the paste is sent out. If you send the cream to make a cake first, keep it in the refrigerator first. If it is hot, the cream will melt at room temperature for a while!

4/6

I'll put the following pictures directly on it. You can see the change of cream during the delivery. This is just taken out of the refrigerator. Because it is winter, cream is almost mushy when it is refrigerated in the refrigerator for more than 6 hours. I hope it will be helpful for everyone to send cream.

5/6

Electric egg beater began to beat the cream at a low level, first 1-2 for more than a minute, and then slowly increase the gear. After three or four minutes, it is basically the seventh gear, and there is no need to stop in the process!

Last gear

That's what the cream looks like when it finally takes shape. It's difficult to take shape. This is a success, and you can make cream cakes!