Method one

The oil phase consists of 2% glycerol monostearate, 1% propylene glycol monoglyceride, 5% hydrogenated tallow with melting point of 50℃ and 92% soybean oil. The water phase consists of 5.6%, 10% fermented milk, 3% sucrose, 0. 1% coca bean gum and 2% salt. Mix 18% water phase into 82% oil phase, stir and emulsify, and quench and knead to obtain margarine. The solid fat index of this margarine was 7.2 ~ 7.6 in the range of 5 ~ 25℃. When the temperature of margarine was adjusted to 20℃, 200 grams of liquid sugar was added to 200 grams of margarine, and it was stirred with a blender for 10 minute to make it aerated, so that the whipped cream was obtained.

Method 2

The oil phase consists of 3% glycerol monostearate, 5% hydrogenated soybean oil (melting point 50℃) and 92% corn oil, and the water phase consists of 18% water, 5% whole milk powder, 0.5% sucrose ester and 2% salt. Adding 25.5% water phase and 0. 1% lecithin to 74.4% oil phase, stirring and emulsifying, and quenching and kneading to make margarine. In the range of 5 ~ 25℃, the solid fat content of oil phase is 7.2 ~ 7.8%. This margarine is stirred with air according to the method 1 and the result is the same.

Method 3

The oil phase consists of 10% coarse cream, 3% hydrogenated tallow (melting point 48℃), 83% corn oil, 2% glycerol monostearate and 2% propylene glycol monostearate. The water phase consists of 12%, 0.7% sucrose ester, 10% whole milk, 0. 1% coca bean gum, 0. 1% carboxymethyl cellulose and 2% salt. Adding 24.9% water phase and 0. 1% lecithin to 75% oil phase, stirring and emulsifying, and quenching and kneading to obtain margarine. The solid fat content in margarine oil phase is 9.2 ~13% in the range of 5℃ ~ 25℃.

Adjust the temperature of margarine to 25℃, and add 200 grams of liquid sugar to 200 grams of margarine. Stir with a blender to make it aerated, that is, process it into oil-in-water thickened cream.