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Supermarket to buy a bottle of light cream

2/6

Be sure to read the tips on the bottle, put it in the refrigerator 10 hours in advance in the freezer, there are three other preparations before churning, ice cubes in the right amount, a large basin for ice water, and a basin for cream.

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The first things are ready to start whipping cream! First of all, pour the cream into the refrigerator to put the cream with stainless steel pots (pots can not be too small, usually use the egg basin can be), and then larger than the egg basin basin filled with cold water and pour ice, put the basin filled with cream on top of the ice water, began to use an electric whisk whisk, the first gear dozens of seconds to begin to gradually increase the gears, the whisk keeps beating about 4 minutes after the start of the molding, during the period of two times to add 20 grams of of sugar (if you like to eat sweeter cream can then add appropriate sugar), 4 minutes after the shape of the cream until the flocculation, that is, whipped to the hardness of the shape can be pulled out of the hole cream does not collapse (as shown in the picture), the cream is whipped. If the first whipped cream in the cake, whipped cream on the first refrigerator to save, the weather is hot room temperature put a cream will melt!

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Back a few pictures I just put up, you can see the whipping process of the cream changes, this is just out of the refrigerator to come out when the appearance, because it is winter so refrigerator more than 6 hours after the cream is almost into a paste. I hope it will help you to whip the cream.

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The electric mixer started whipping the cream in low gear, first in 1-2 gears for more than a minute, and then slowly added gears to rise by the gram. After three or four minutes I was basically on speed 7, with no downtime in the process!

The last step

The cream is this way when it is finally formed, stiffly molded, so that it is a success, and you can also make buttercream!