Supplementary ingredients: salt, white vinegar, a spoonful of sugar

Practice:

1, will be 4 egg whites beaten, beaten like this (that is, there is a small layer of egg whites on top of a small bubble).

2, put a little bit of salt, a drop of white vinegar, a spoonful of sugar (the spoon is an ordinary small iron spoon), continue to beat the egg whites.

3, beat until a little thick (that is, it feels like you beat the egg whites like body wash foam), add another spoonful of sugar, continue to beat.

4, after that, feel than the third step in the egg white more thick when adding a spoonful of sugar, continue to beat.

5. After beating for about 10 minutes after step 4, try to pick up the egg whites with a whisk, and if the whites stand up, the cream is ready.

Tips:

1, when making cream, try to choose a large bowl, because when beating the egg whites will slowly come out of the top of the egg whites a lot of small foam, that is, the cream will be more and more beaten.

2, the amount of cream will be relatively large, may not be used up, so you can put the rest of the cream into a sealed plastic box (be sure to have a lid) or into a plastic bag and then tie the mouth of the bag and then put

into the refrigerator. The next time you want to use it, you can pour it out. This time the cream will become like egg white, you can use the whisk to beat it for about 3 minutes and then it will become the same cream again.