I did it. Cream is easier to pass at low temperature. Before sending, put the whipped cream in the refrigerator for refrigeration. If the room temperature is high, put the ice cubes in the basin, and send them in electric egg beater at medium and high speed until the whipped cream has lines, and then send them in the middle range. Observe while delivering, lift the whisk to make the whipped cream have a small angle, so that the cake can be burnt. If the framed whipped cream has a small sharp corner. Don't send a few observations at this time, so as not to use it when it is too much.