Preparation materials: 250g light cream, egg beater, large basin, strainer.

1. First, pour the light cream into a large, clean and water-free basin, and then let it cool to room temperature.

2. Put the egg beater into the light cream and beat it at high speed until the light cream appears with lines.

3. When lines appear on the whipping cream, stop whipping and let it sit for 1 to 2 minutes.

4. After 1 to 2 minutes, after the light cream has melted a little, continue to use a whisk to beat the oil and water until the oil and water are separated.

5. After the oil and water are separated, pour it into a filter to filter out the water.

6. Completed.