I. Prepare food materials:

1, 250ml of liquid cream (choose the fat content of at least 30% of the liquid cream).

2, lemon juice 10ml (the right amount of citric acid can accelerate the cream foam, suitable for pure hand-whipped when used).

Second, prepare tools:

1, whisk.

2, a large bowl or pot (note: the cream will be three times larger than the original volume after foaming).

Three, the preparation work:

Cool all the ingredients, if the temperature is too high, high-fat cream bubbles will break, can not be shaped to go to the mousse; (the preparation of ingredients and tools into the refrigerator chilled for 1 hour or frozen for 20 minutes).

Four, start making:

1, the cream and lemon juice into a bowl (according to their own taste, add the appropriate amount of 20-40 grams of fine white sugar).

2, mix the cream: A, hand mixing: try to increase the amplitude of the action, will be empty stirred into the cream; B, machine mixing: speed to medium speed.

3, stirring until the cream can stand up or stick to the mixing head will not easily fall, even if the successful production of a good.

There are two kinds of cake cream:

1, vegetable cream: vegetable cream is mentioned above, it is made from soybean refining, although the flavor is not as rich as animal cream, but the cake made with it is more healthy, in line with the current stage of the pursuit of healthy eating standards.

2, animal cream: animal cream is from the milk for the emulsification of homogenized milk of the top section of the milk fat layer, this cream made out of the cake taste thick, fluffy texture, but which fat, calories are very high, but also rich in cholesterol, very unsuitable for obese people to eat.