1. Generally, sugar is needed to beat whipped cream. Because whipped cream contains no sugar, usually 25-5g sugar is added every 25ml, which depends more or less on the taste. However, if there is sugar in other things that need to be mixed, it can be added less or even not. If you buy Nestle whipped cream, you need to refrigerate it for 12 hours before sending it, and the temperature is between 7℃ and 1℃. Before sending, if possible, the egg beater and the egg beater can also be refrigerated.

2. When sending, put a basin of ice water under the egg beating basin, so as to avoid the impact of heat generated by the rubbing of the egg beating head.

3. Pour the whipped cream into the basin, which should be oil-free and water-free. Pour the light cream liquid over more than half of the beating head (otherwise it is easy to separate the oil from the water before enough air is pumped in).

4. You don't need to add sugar at first, but send it at a medium speed, about 1 minute. Then slowly add sugar and pass at high speed for 2 minutes.

5. Beat until the light cream has obvious lines. Just lift the beating head and it won't get down. At this time, the volume of light cream has gradually expanded, and it is too thick to flow. When scraped with a spoon, a smooth surface appears. This process takes about 5 minutes.

6. After being sent for more than 5 minutes, it is already hard. This is the limit of sending. If you fight again, the oil and water will be separated. At this point, the whipped cream will be sent away.