Hello! Baking novice whipping light cream is simply: find a large stainless steel bowl, pour in light cream, add granulated sugar, use a whisk to whip at high speed, until there are large lines, the whisk can pick up a sharp corner without bending down on the instructions well.

And novice white whipping cream detailed steps are as follows:

1, Nestle / Anjia / Golden Diamond light cream poured into a stainless steel bowl, add an appropriate amount of granulated sugar or powdered sugar (depending on their preferred sweetness to add the appropriate, you can also do not add), the beginning of the first whisk gently stirred evenly; after the whisk with high-speed whipping light cream (for the newcomers to high-speed whipping to ensure that will not be), whipping 2-3 to 3 times, whipping, whipping, whipping, whipping, whipping, whipping, whipping, whipping, whipping, whipping, whipping, whipping, whipping, whipping, whipping. failure), whipped 2-3 minutes will find that the light cream from the water gradually thickened to a slight grain, still continue to whipped;

2, to the light cream whipping appeared obvious grain, no longer able to flow, the whisk is lifted, whipped light cream bubbles can be stood up like a mountain of sharp corners do not fall, that is, whipped successfully. This kind of light cream can be used directly

3, finally, the light cream whipping time is not the longer the better, if the whipping is too much, the light cream becomes rough and not smooth, looks like tofu dregs, so whipped out of the light cream even if it is a failure. The whipped cream can also be slightly placed in the refrigerator for about 5 minutes to increase the stability of the whipped cream, and then used to decorate their own good dessert.

Lastly, it is worth noting that the temperature of the whipped cream should not be higher than 10℃ before whipping, and lower than 7℃ will affect the stability of the whipped cream and the amount of whipped cream. And the room temperature is too high or too low will also affect the quality and stability of the whipped light cream, so you can also isolate the ice water whipped light cream.

This is the experience I summarized as a former baking novice white whipping light cream, and now I use the Changdi chef machine to beat light cream, and pasta, the power is quite large, to save me a lot of strength!