Ingredients: white sugar, whipped cream.

1. Put the water in the refrigerator for a period of time in advance, and then put it in ice water for freezing.

2. Pour the cream into a clean container and add sugar.

3. Put the cream container in ice water.

4. Stir the sugar with an egg beater at low speed.

5, the eggbeater must have a high speed, and you can see very clear lines when you hit it.

6. Then continue to play while observing. Pull out the corner of that solid angle. At this time, the cream becomes very delicate.

7. Finally, we can see that it is already very strong, and the effect diagram.

Extended data:

Beat the egg whites first, and then beat them in the same direction with chopsticks or eggbeater. Containers of protein cannot contain water, oil and egg yolk. Add sugar 2-3 times after the egg white is foamed. If sugar is added at one time, the killing time will be prolonged and the tissue will be denser. Therefore, in the process of delivery, it is necessary to continuously add sugar in stages, and the degree of adding sugar should be appropriate.

After adding sugar, continue to beat until it is smooth and white and the end of the hook is bent. At this time, it was wet foaming and dispersed in about 7 minutes.

Continue to beat after wet soaking until the lines are more obvious, smooth and white, and the hooks are firm. At this time, it is dry foaming and begins to distribute around 9 o'clock, which is the best state of Qifeng cake protein.

This cream is just a hair cream, as dull as cotton, and it is not easy to mix with batter.