Generally speaking, we do cake or do pastry time will always be whipped egg whites or whipped cream, so if you whipped cream whipped unsuccessful, how to correct their own mistakes, then is their own mistakes?
First of all, we use the light cream generally speaking, there are two kinds of Nestle or Oderbauer, whipping, then generally will be the first light cream in the refrigerator after the cold. Inside the vessel with three times the sugar, in three additions to our whipping, of course, to whip when it is best to use an electric whisk, because if you beat it manually, generally speaking, is very difficult to beat out, unless you have a better hand, or a chef's friend to help you whip.
Generally speaking, if after five minutes of whipping there is no obvious inspired swelling, it may be that the whipping is not good enough, or that you did not pay attention to the cream in the refrigerator to chill before whipping, or that the consistency is relatively thin.
Generally speaking, whipping light cream first in a half-ice, light cream poured into the vessel whipped he went out to whip, whipped to a little bit of swelling effect after adding some. After the sugar continues to whip, this time whipped out of the fresh milk light milk may have some plastic pattern, this time you can continue to whip, that is, after adding sugar continues to whip after whipping out of the light cream at this time will be more malleable, this time to do the cake or to do the puffs or to do other pastries will be more successful.
Whipping egg whites is the same reason, can be divided into several times to add sugar after whipping, generally speaking, we whipped cream or whipped egg whites when we have to control the time, or control the strength, if the whipping is not good, there may be such and such a problem, and baked food may not be tasty enough, may not be enough to shape the effect of the strong, but generally speaking, if you like to do Food friends, then you can try a few more times to whip out the cream light cream effect may be the more successful.