The ratio of whipped light cream to sugar is 40g of granulated sugar per 500g of light cream.

The amount of milk fat, the whipping temperature, and the brand used will affect the whipping.

The higher the milk fat content, the more fat particles there will be, the easier it will be to whip and keep it in a stable state, and the less likely it will deform after whipping. Different brands will have different whipping effects due to different milk sources, different milk fat content and different additives.

Tips for whipping light cream:

1. Refrigerate: Refrigerate the light cream (0-6℃) for 12h before use, take it out and put it in a bowl of ice water to whip when you use it.

2. Container: Make sure it is free of oil and water, refrigerated. Stainless steel whisking bowl will give better results, use a deep bowl to prevent spattering when making a large quantity and help the whisk head to probe into the bottom of the light cream.

3. Tools: A caged head whips faster than a cross head.

4. Temperature: Light cream is easy to melt, so keep an eye on the room temperature; in summer, it is recommended to operate in an air-conditioned room.

5. Patience: start whipping at medium speed, light cream is not easy to whip, have patience.

6. Technique: whisk or container to keep turning, both to ensure that the whipping is uniform.

7. Observation: Because of the different milk fat content of each brand, do not have to deliberately follow the time mentioned, to pay attention to observe the state of the right time.