Prepare ingredients: 250 ml of light cream, 20 grams of white sugar (according to different types of snacks and personal taste requirements, the proportion of light cream and white sugar will also vary a lot , you can adjust it according to your actual use)

Preparation tools: 1 egg beater, 1 egg beater

Step 1: Prepare a clean egg beater, Make sure the egg-beating basin is oil-free, water-free, and dry; pour the light cream into the basin, add some sugar, and the amount of light cream should cover more than half of the head of the egg beater to avoid the egg-beating process. Mix more air into the mixer; then turn on the medium-low speed of the egg beater and make the first beat (if the indoor temperature is high, you can put the egg beater in the refrigerator for a while before beating; while beating, you can Place a basin of ice water under the eggbeater).

Step 2: Whip until the light cream becomes a yogurt-like form, then it can be used to make mousse paste, pop-up cake, tiramisu, ice cream and other desserts.

Step 3: Continue whipping until the surface of the light cream begins to have lines. Lift the egg beater and the cream on the egg beater will have obvious upright hooks, that is, it is in the six-part state, and it can be used to make cakes. Waiting for dessert.

Step 4: Continue whipping until there are obvious lines on the surface of the light cream, and the cream is fine and shiny. It can be used to decorate desserts.

Step 5: Continue to beat until the texture on the surface of the light cream becomes very obvious. When you lift the whisk, there will be lumps of cream attached to it, that is, the nine-point distribution state. The cream at this time has the strongest support. Strong, can be used to make cake fillings.

Note:

1. The optimal temperature for whipping whipped cream is between 2℃ and 10℃. Therefore, it is very important to control the temperature during the whipping process;

2. After taking the refrigerated cream out of the refrigerator, start whipping it immediately. Do not leave it at room temperature for too long;

3. If you are using an electric egg beater, choose the medium speed. Low gear, otherwise the whipping speed will be too fast, and a large amount of air will be mixed in, resulting in a rough texture of the whipped cream, or the separation of oil and water;

4. If you are not sure how much sugar to put in the whipping process, You can put 6 grams of sugar per 100 grams of whipping cream, which is also a more common public ratio;

5. Don’t over-whip the whipped cream. The whipping point of 9 is already the limit. If you continue to whip, The butter will harden or even separate from oil and water, and it cannot be used.

Finally:

It is not difficult to whip whipping cream. You just need to ensure that there is no water or oil in the egg-beating bowl and the temperature of the whipping environment is moderate. According to the type of dessert you are making. , whip the light cream to different states.