Ratio of 10:1.

The ratio of cream to sugar is 10:1. In addition, when whipping light cream, you can look at the ingredient list on the packaging of the light cream to see if it contains sugar, and the light cream that does contain sugar doesn't need to have additional sugar added to it when it is whipped. When whipping the cream, you need to stir in one direction, not more than one direction, otherwise there will be defoaming.

Note on Cream

Place the unwhipped cream in a freezer at two degrees Celsius to seven degrees Celsius for more than twenty-four to forty-eight hours, and then remove it when it is completely thawed. The temperature of the cream before whipping should not be higher than ten degrees Celsius, and any temperature lower than seven degrees Celsius will affect the stability of the cream and the amount of whipped cream.

The fat content of cream than milk increased 20 to 25 times, while the remaining components such as non-fat milk solids (protein, lactose) and water are greatly reduced, cream in the human body has a high rate of digestion and absorption, up to 95% or more, is a very high content of vitamin A and vitamin D seasoning.