The temperature is easy to whip between 7℃ and 10℃.
How to whip light cream:?
What to use: chilled light cream, whisk?
1, pour the chilled light cream into a bowl. Refrigerate the cream before whipping, only at a low temperature between 7℃ and 10℃ can it be whipped until thick.
2. Whip the cream on low speed (1-2 speed) at first. Put the whisk into the cream and keep whisking for 2 minutes.
3, cream whipping in the middle of the medium speed (3-4 gears), the state gradually thickened, continue to use the whisk to whip for 5 minutes.
4, whipped, slowly lift the whisk with a spoon to clean up the residual cream.
5, whipped cream, with a spoon in the surface of light cream can cut clear lines is whipped successfully.