Seasoning: salt? (a little), white vinegar? (1 drop), sugar? (three spoonfuls)

1. Break four egg whites into this shape (that is, there is a layer of small bubbles on the egg whites).

2, put a little salt, a drop of white vinegar, a spoonful of sugar (spoon is an ordinary small iron spoon), continue to beat egg whites.

3. When it is a little thicker (that is, the egg white you beat is like a dog in shower gel), add a spoonful of sugar and continue to beat.

4. After that, when you feel thicker than the egg white in the third step, add a spoonful of sugar and continue to beat.

5. Play 10 minutes after step 4. Try to stir your egg whites with an egg beater. If the egg white can stand up, it means that your cream has been beaten.

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pay attention to

1, try to choose a big bowl when making cream, because when you beat the egg white, many puppies will come out slowly, that is, the more cream you beat.

2, the amount of whipped cream will be relatively large, and it may not be used up at one time. You can put the remaining cream in a sealed fresh-keeping box (with a lid) or put it in a fresh-keeping bag, then tie the bag tightly and put it in the refrigerator. You can dump it next time you use it. At this time, the whipped cream will become like egg white. You can beat it with an egg beater for about 3 minutes and then turn it into the previous cream (nothing needs to be added at this time).