When whipping cream, the ratio of cream to sugar is: add 40g of sugar for every 500g of cream. The method of whipping cream is:

1. Pour in cream and sugar. Do not pour too much to prevent it from splattering when beating.

2. Turn on the electric egg beater and beat at a low setting, because the cream texture will be more delicate.

3. Beat the butter for half a minute until it forms texture. Increase the speed of the electric egg beater to first level and continue beating. Beat the cream until it is 60% fluffy, then turn off the whisk.

When whipping cream, pay attention to placing ice cubes at the bottom of the container. This is to keep the fresh cream at a low temperature to help whip it, especially in hot summer. Furthermore, heat energy will be generated due to friction during whipping, so Ice cubes must be used to cool down to prevent the fresh cream from melting due to heat and becoming unable to be whipped. In winter, ice cubes are not needed. Unwhipped cream cannot be thawed or frozen repeatedly when stored, otherwise the quality of the cream will be affected. The whipped cream can be refrigerated in the freezer at 2℃-7℃ and can be stored for three days.